Dragonfruit Cheesecake Bars

There’s just something so incredible about the pink flesh of dragonfruit. It’s so captivating and bright, it makes me smile. I know, that sounds weird – but it’s the truth.

This recipe came about because, surprise surprise, I had random things in my house that needed using up. Dragonfruit is currently my Eat Fresh veggie bag each week, and I wanted to do something exciting that really shows off its beautiful colour.

This recipe can easily be doubled for a larger glass dish, or to make into a cheesecake rather than bars. Bars are just easier to transport, and more fun to share.

There will be compote leftover, so if you don’t want to swirl it through the cream cheese, you could make a whole layer of compote instead. Or you can place it in an airtight container and keep it in the fridge to use with oatmeal or other bakes for up to a week. It will also keep in the freezer for a few months (just take it out the night before you want to use it to thaw).

I definitely plan to make these again, and will experiment with different fruit too.


100g almonds
40g hazelnuts
75g Medjool dates, pitted
10ml coconut oil
2 tbsp water
370g pink-flesh dragonfruit, chopped
55g frozen raspberries
1 tbsp agave
225g cream cheese, at room temperature
200g 0% Greek yoghurt
1 tbsp vanilla paste
2 tbsp agave

  1. In a food processor, blitz the almonds, hazelnuts, dates, coconut oil and water until everything comes together. Pour sticky date mixture into a rectangular glass baking dish, and evenly distribute around the dish. You can use the bottom of a glass or measuring cup to help spread out the mixture evenly. Cover and place in the fridge.
  2. In a saucepan, over medium heat, cook the dragonfruit, raspberries and one tbsp of the agave. Once the fruit has softened, use a potato masher to crush the fruit into a chunky compote. Set aside to cool.
  3. In a food processor, or using a handheld whisk, combine the cream cheese, yoghurt, vanilla paste and 2 tbsp of agave. Mix until fully combined.
  4. Remove the nut base from the fridge. Pour the cream cheese mixture over the base. Using a spoon, add scoops of the dragonfruit compote in random spots over the cream cheese. Use a knife to gently swirl the fruit through the cream cheese mixture.
  5. Cover and place in the freezer for a few hours or overnight to set. Once set, bars will last in an air tight container in the fridge for up to 4 days.

3 Comments Add yours

  1. Kate Grandys says:

    Amazing! Nice idea for cheesecake 😉


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