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Prep time
20 minutes
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Serves
10
Author Notes
No-bake dragon fruit cheesecake that is gluten, dairy, sugar, egg and grain free! —Marina Wright
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Ingredients
- Base Ingredients
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100 grams
Pistachios
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50 grams
Walnuts
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50 grams
Desiccated Coconut
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250 grams
Pitted Dates
- Filling Ingredients and Chia Jam Topping
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500 grams
Raw Cashews (soaked for 4 hours or overnight)
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1 cup
Coconut Milk
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1/4 cup
Coconut Yoghurt
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1/4 cup
Maple Syrup
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400 grams
Dragon Fruit (frozen)
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2 tablespoons
Maple Syrup for the Jam
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4 tablespoons
Chia Seeds
Directions
- Base Ingredients
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Add pistachios, walnuts and coconut in a food processor and pulse to form an even crumb. Add dates and pulse until you have a sticky dough. Press base into lined pan and place into the freezer while you make the filling.
- Filling Ingredients and Chia Jam Topping
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Rinse the cashews well and drain. Place into a high speed blender with coconut milk, coconut yoghurt and maple syrup. Blend until smooth and pour onto the base. Place in freezer for a few hours.
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To make the dragon fruit jam, place fruit and maple syrup into a small saucepan, on low, gently heat until dragon fruit has thawed. Mash the fruit with the back of a spatula. Add chia seeds, stir, pour into a jar and refrigerate for a few hours until it thickens.
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Take out the cake and place a thick layer of jam on top. Place in the freezer for a few hours or overnight. Before serving, take it out of the freezer and let it sit for a few minutes before slicing.
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