Dragon Fruit Cheesecake

Place the cake pan in a water bath and bake for 1 hour or until just set. Gather your ingredients and line a muffin pan with 6 liners.

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Combine cashews lemon juice vanilla extract coconut oil and maple syrup into a blender.

Dragon fruit cheesecake. After blending those ingredients add 23s of the mixture onto the crust. 100 g butter melted. 23 cup caster sugar.

These Dragon Fruit Cheesecake Bars are a perfect and healthier option for dessert. Pour the mixture into the prepared spring-form cake pan evenly covering the biscuit base and then add about a tablespoon of the mashed dragon fruit atop. Use a skewer to gently swirl the mashed dragon fruit through the cheesecake mixture.

Thaw Pitaya pack for 10 minutes. Whip the heavy cream for 7 minutes until it reaches stiff peaks. Use a fork to mix until you have a consistent crumbly texture.

Chill for 4 or more hours until it is chilled and has firmed up. Hold off on adding the Pitaya pack for now. Preheat oven to 350F.

1 tbs gelatine powder. For the cheesecake layer add all ingredients to your high-speed blenderfood processor and blend away. Although theres white chocolate and sugar in the recipe the cake is not very sweet and has a.

Cut the sponge cake into a circle and place in the bottom of a springform pan. In the food processor mix the cream cheese Greek yogurt heavy cream granulated sugar and vanilla extract and pulse until smooth and the sugar has dissolved. In a blender add three quarters of the dragonfruit the.

1 large red dragonfruit. They are completely raw and are made from healthy nutritious ingredients. Mix 1 cup of soaked cashews dragon fruit ¼ cup coconut cream and 2 tablespoons of maple syrup together in a food processor or powerful blender until smooth.

The filling is a mix of dragon fruit and raspberry to make these bars a little more tropical. Serve topped with dragon fruit powder and fresh raspberries or strawberries. 500 g cream cheese softened.

In a food processor puree the dragon fruit until smooth. The crust of this cheesecake is a raw brownie base made from nuts dates and cocoa. 14 cup cold water.

Mix the cooked dragonfruits with the cheese batter in a bowl and mix well. Use vegan cream cheese. Mix the gelatin and water and double boil until it is dissolved and add into the cheesecake mixture.

Pour the Dragon Fruit Layer of the FILLING on top of the CRUST and put in the freezer for 1 hour to set. Substitute the egg with a vegan option 1 tablespoon tapioca flour. This pink and elegant no-bake red dragon fruit cheesecake looks very pretty in double layers.

Measure 1 cup of dragon fruit puree and set aside. Combine all ingredients for the base in a small bowl. Grab your loaf tin form the freezer and pour in the cheesecake mousse.

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