Name: Dragonfruit Cheesecake Slices
Prep time: 20 min
Cook time: 40 min
Total time: 5 h
Cuisine: Fusion
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 1/2 cup unsalted butter, melted; 16 oz cream cheese, softened; 1/2 cup granulated sugar; 1 tsp vanilla extract; 2 large eggs; 1 cup dragonfruit puree (pink/red variety for vibrant color); 1/2 cup sour cream; 1 tbsp lemon juice; Optional: Dragonfruit slices or cubes for garnish

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Short description

A creamy, vibrant cheesecake infused with dragonfruit, set on a crisp biscuit base and cut into neat slices. This dessert combines the tropical sweetness and beautiful color of dragonfruit with the richness of cream cheese — perfect for a show‑stopping dessert that feels exotic yet approachable.

Why You’ll Love This Recipe

It has an eye‑catching color thanks to dragonfruit, making it beautiful for entertaining or special occasions.
The texture is a delightful contrast: crunchy base, silky cheesecake layer, and a fruity swirl or topping.
Many versions are no‑bake, so you avoid turning on the oven and reduce risk of cracks, making it more forgiving.
Dragonfruit brings mild sweetness and neutral flavor, letting the cream cheese and any lemon or vanilla notes shine through without being overly rich.
Slices are easier to serve and share; making slices means neat portions and flexible storage.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Biscuit or graham cracker crumbs for the base
Butter, melted
Cream cheese, softened to room temperature
Whipping cream or heavy cream
Dragonfruit (fresh or puréed)
Powdered sugar or icing sugar
Gelatin or agar‑agar (if a no‑bake, for setting)
Vanilla extract
Optional: lemon juice (for brightness), extra dragonfruit for topping or swirl

directions

Here is a step‑by‑step guide to preparing Dragonfruit Cheesecake Slices:

Prepare the base: Crush the biscuits (or graham crackers) to fine crumbs. Mix with melted butter until the crumbs hold together when pressed. Press the mixture into a square or rectangular pan (you’ll slice into squares later) or into slices shape if you prefer. Chill in the refrigerator for about 20‑30 minutes to firm up.
Prepare the dragonfruit purée or mixture: Remove the flesh of dragonfruit, purée it until smooth. If needed, strain to remove seeds (optional for smoother texture).
Make the cheesecake filling: Beat the softened cream cheese until smooth. Add powdered sugar (or icing sugar) and vanilla extract. In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture gently.
Add the setting agent (if no‑bake): Dissolve gelatin (or agar‑agar) in warm water, let cool slightly (but still liquid), then mix into the cheesecake filling. If baking, omit gelatin and follow baking instructions instead.
Combine with dragonfruit: Either swirl some dragonfruit purée into the filling for a marbled effect, or make a separate layer of dragonfruit purée on top.
Assemble: Pour filling over the chilled base, smooth the top. If using a topping layer, add it now.
Chill: Refrigerate for at least 4‑6 hours, or ideally overnight, until fully set. If using gelatin, ensure it has firmed properly.
Slice: Once set, remove from pan. Use a sharp knife (warm it briefly under hot water and dry) to cut neat slices or squares.
Serve: Garnish with fresh dragonfruit pieces or slices, whipped cream, or a light fruit glaze if desired.

Servings and timing

Servings: Typically 9‑12 slices (depending on pan size and how large the slices are).
Prep time: ~ 30‑45 minutes (making base, purée, filling).
Setting (inactive) time: 4‑8 hours or overnight for best results.
Total time: Around 5‑9 hours, most of which is chilling time.

Variations

Baked version: Some recipes bake the cheesecake; in that case, omit gelatin and bake in a water bath, then chill before slicing.
Two‑layer style: One plain cream cheese layer and one dragonfruit‑infused layer, for contrast.
Swirls: Rather than full layer, make a swirl pattern using dragonfruit purée for a decorative effect.
Toppings: Fresh dragonfruit slices, berries, fruit glaze, or even a thin layer of white chocolate.
Vegan / dairy‑free: Use vegan cream cheese, coconut cream, and agar‑agar instead of gelatin. Many readers share recipes of vegan dragonfruit cheesecake bars. choosingchia.com
Lower sugar: Reduce sugar, or use alternatives like honey, agave, or natural sweeteners.

storage/reheating

Storage: Keep refrigerated, covered, for up to 5‑7 days. If made with gelatin and dairy, it keeps well when cold.
Freezing: You can freeze slices wrapped well in plastic and foil for up to 1 month. Thaw overnight in refrigerator. Texture may change slightly.
Reheating: This is not typically reheated since it’s best served chilled. If desired, bring to room temperature for 20‑30 minutes before serving to allow flavors to open up.

FAQs

Here are ten frequently asked questions:

What kind of dragonfruit should I use, red, white, or yellow?

You can use any variety. Red or pink‑fleshed dragonfruit gives you vivid color and more visual appeal. White dragonfruit gives milder color. Yellow is rarer and may alter flavor slightly.

Can I use frozen dragonfruit?

Yes — thaw it fully, drain excess liquid if very watery, then purée. Frozen dragonfruit works well, especially if out of season.

How do I prevent my cheesecake from being runny?

Use enough setting agent (gelatin or agar‑agar), ensure cream cheese and cream are well whipped, and chill long enough. Also, avoid letting it sit for too long at room temperature. Bakeomaniac+1

Can I bake this instead of no‑bake?

Yes, you can adapt to a baked cheesecake version: bake in a water bath until center is set, then chill. Just omit gelatin. The baking time will depend on pan size and oven.

Can I make it ahead?

Absolutely — cheesecake actually benefits from chilling ahead, at least the night before. It improves flavor and texture.

How do I slice clean pieces?

Use a sharp knife. Dip the knife in hot water, wipe it dry, then slice. Between cuts, clean the knife to maintain clean edges.

Is this recipe dairy‑free or vegan possible?

Yes. Use vegan cream cheese and coconut cream (or other non‑dairy creams), and agar‑agar instead of gelatin. Sweetener choice should suit dietary needs. choosingchia.com

Can I adjust sweetness or tartness?

Yes: reduce sugar, or add a little lemon or lime juice for tartness. Also, vanilla helps balance the flavor.

What crust works best?

A biscuit (graham cracker, digestive, Marie) crust with melted butter is most common. For variation, use Oreo crumbs, nut crusts (almonds, pecans), or gluten‑free options if needed.

Will the cheesecake colour fade or change?

Possibly. Natural dragonfruit color can fade a bit over time especially if exposed to light, air, or when mixed with dairy. To preserve color, use fresh purée, minimize mixing over‑air, and store well covered and refrigerated.

Conclusion

Dragonfruit Cheesecake Slices are a delightful fusion of tropical flavor, creamy richness, and vibrant presentation. Whether you choose the ease of no‑bake, want to try a baked version, or adapt it for vegan or dietary needs, the flexibility is excellent. With a crisp base, smooth filling, and that pop of dragonfruit color, you’ll have a dessert that impresses both visually and in taste. Perfect for gatherings, special meals, or just treating yourself.

Dragonfruit Cheesecake Slices