Name: Vegan Dragon Fruit Cheesecake Bars
Prep time: 25 min
Total time: PT-490793H59M10S
Cuisine: Fusion
Ingredients: Crust:; 1 1/2 cups walnuts; 1 cup soft Medjool dates, pitted; 1/4 cup cocoa powder; 1/8 tsp fine sea salt; Dragon Fruit–Raspberry Swirl:; 1/2 cup dragon fruit (fresh or frozen, cubed); 1/2 cup raspberries; 1 tbsp maple syrup; Cheesecake Layer:; 1 1/2 cups raw cashews, soaked for at least 4 hours; 3/4 cup coconut cream (from the top of a chilled can); 1/4 cup coconut oil, melted; 1/4 cup brown rice syrup; 1 tsp vanilla extract; 2 tbsp lemon juice; 1 tsp lemon zest

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These vibrant vegan dragon fruit cheesecake bars are a refreshing, wholesome treat you can enjoy straight from the freezer. With a rich brownie-like crust and a smooth, tropical-inspired cheesecake layer swirled with dragon fruit and raspberry, they offer the perfect balance of indulgence and nourishment—completely raw, gluten-free, and refined-sugar free.

Why You’ll Love This Recipe

These bars are everything you want in a dessert: creamy, fruity, satisfyingly sweet, and full of nutritious ingredients. The walnut-date crust adds natural richness, while the cashew-based cheesecake layer turns luxuriously silky without baking. Dragon fruit brings a naturally bold color and subtle tropical flavor, creating a dessert that’s as beautiful as it is delicious. They’re freezer-friendly, easy to prepare, and made with wholesome, plant-based ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust

• 1 1/2 cups walnuts
• 1 cup soft Medjool dates, pitted
• 1/4 cup cocoa powder
• 1/8 tsp fine sea salt

For the Dragon Fruit–Raspberry Swirl

• 1/2 cup dragon fruit (fresh or frozen, cubed)
• 1/2 cup raspberries
• 1 tbsp maple syrup

For the Cheesecake Layer

• 1 1/2 cups raw cashews, soaked for at least 4 hours
• 3/4 cup coconut cream (scooped from the top of a chilled can)
• 1/4 cup coconut oil, melted
• 1/4 cup brown rice syrup
• 1 tsp vanilla extract
• 2 tbsp lemon juice
• 1 tsp lemon zest

Directions

Line an 8×8-inch square pan with parchment paper and set aside.
Add walnuts, dates, cocoa powder, and salt to a food processor. Pulse until the mixture forms a sticky dough.
Press the crust mixture firmly and evenly into the bottom of the prepared pan. Refrigerate while preparing the filling.
In a small saucepan, combine dragon fruit, raspberries, and maple syrup over medium heat. Cook 2–3 minutes, then reduce heat and simmer about 5 minutes until the fruit breaks down into a thick syrup. Set aside to cool.
In a food processor, blend cashews, coconut cream, coconut oil, brown rice syrup, vanilla extract, lemon juice, and lemon zest until completely smooth.
Pour the cheesecake mixture over the chilled crust and spread evenly.
Spoon small dollops of the dragon fruit mixture over the top. Use a knife to swirl the sauce into the cheesecake layer, creating a marble effect.
Freeze the pan for 2–4 hours, or until firm.
Slice into bars. Serve frozen or allow to soften at room temperature for 10–15 minutes for a creamier texture.

Servings and timing

This recipe makes approximately 12 small bars.
Prep time: about 25 minutes
Freeze time: 2–4 hours
Total time: approximately 2 1/2–4 1/2 hours

Variations

• Berry-only version: If dragon fruit isn’t available, double the raspberries for a vibrant raspberry swirl.
• Citrus twist: Add extra lemon zest or a splash of lime juice for a tangier cheesecake base.
• Nut-free crust: Replace walnuts with sunflower seeds for an allergen-friendly alternative.
• Sweeter swirl: Add an extra teaspoon of maple syrup if you prefer a sweeter fruit topping.

Storage/Reheating

Store the bars in an airtight container in the freezer for up to 1 month.
For serving, remove from the freezer and let them sit at room temperature for about 10 minutes to soften slightly. Since this is a raw, frozen dessert, no reheating is needed.

FAQs

How do I soak cashews properly?

Soak raw cashews in room-temperature water for at least 4 hours or in hot water for 20–30 minutes if you need a quick method.

Can I use canned dragon fruit purée?

Yes, but choose unsweetened purée and reduce the maple syrup slightly if needed.

Do these bars taste like traditional cheesecake?

They have a creamy, tangy sweetness similar to cheesecake, though naturally lighter and fruitier.

Can I replace brown rice syrup with maple syrup?

Yes, however the texture may be slightly softer, and the flavor a little sweeter.

What can I use instead of walnuts in the crust?

Almonds, pecans, or sunflower seeds work well.

Can I make this recipe without coconut cream?

Coconut cream is key for richness, but you may substitute thick cashew cream (blended soaked cashews with a little water) for a coconut-free option.

How do I ensure the cheesecake layer becomes completely smooth?

Blend long enough in a high-speed blender or food processor, scraping down the sides as needed.

Can I use frozen raspberries and dragon fruit?

Yes, frozen fruit works perfectly. Thaw slightly before simmering.

How long do the bars last in the fridge?

They will soften too much if stored in the fridge; keep them frozen until ready to eat.

Can I make this recipe in a different pan size?

Yes, but thickness will vary. For a thinner bar, use a 9×9-inch pan and reduce freezing time slightly.

Conclusion

These vegan dragon fruit cheesecake bars offer a stunning, flavorful, and wholesome dessert that’s simple to prepare and satisfying to eat. With their naturally vibrant color, creamy texture, and nourishing ingredients, they make an ideal make-ahead treat for everyday enjoyment or special occasions. Enjoy them straight from the freezer whenever you need a delicious, refreshing sweet bite.

Vegan Dragon Fruit Cheesecake Bars

Why You’ll Love This Recipe