Three sweet and delicious layers make up this beautiful dragonfruit cheesecake. The cashew-based crust is sweetened with dates, shredded coconut, and cinnamon. Lemon cashew cheesecake rests in the middle, and a bright and fruity dragonfruit and raspberry layer sits on top. While each of the three layers have their own, distinctive flavor profile, they manage to go perfectly together creating one seriously scrumptious bite.

Dragon Fruit Cheesecake [Vegan]






For the Crust:

  • 5 dates
  • 3 tablespoons shredded coconut
  • 1 teaspoon cinnamon
  • 1/2 cup cashews

For the Lemon Cashew Cheesecake:

  • 1 1/2 cup soaked raw cashews
  • 1 squeeze of lemon
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 2 teaspoons arrowroot
  • 3-5 tablespoons agave nectar
  • 1 tablespoon coconut milk
  • 1 teaspoon lemon zest

For the Dragon Fruit Layer:

  • 1/2 cup raspberries
  • 1/2 of 1 12-ounce pack of frozen dragonfruit, defrosted

For the Topping:

  • Lemon Peel
  • Mint


  1. In a food processor, combine all of the crust ingredients and blend until smooth. Texture should be crumbly. Press into a dish, spring-form pan, or muffin pan and store in freezer. If using a muffin pan, place thick wax paper underneath in strips or full paper to easily pull out cheesecake.
  2. In a food processor, combine all of the lemon cheesecake ingredients and blend until smooth. Remove the raw crust from freezer and top with 1/2 of the lemon cashew cheesecake and place back in freezer for 20 minutes.
  3. Now take the defrosted dragonfruit and raspberries to the and blend until smooth. Top as the last layer and freeze again. Remove cheesecake from freezer, defrost for a few minutes, top with mint and lemon peel, and serve.