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A sliced dragon fruit cheesecake on a speckled plate, showing layers of a golden graham cracker crust, creamy white cheesecake filling, and a vibrant magenta dragon fruit gel topping studded with black seeds, garnished with dragon fruit wedges, fresh blackberries, and mint leaves.

Dragon Fruit Cheesecake

A show-stopping, no-bake Dragon Fruit Cheesecake featuring a buttery graham cracker crust, a rich white cream cheese filling, and a vibrant, electric pink dragon fruit jelly layer on top. Garnished beautifully with fresh berries and fruit.
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Prep Time 30 minutes
Chilling Time 6 hours
Total Time 30 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs For the crust
  • ½ cup unsalted butter Melted
  • 24 oz Philadelphia cream cheese Block style, softened to room temperature
  • 1 cup powdered sugar Sifted
  • 1 teaspoon vanilla extract Pure extract
  • 1 cup heavy whipping cream Cold, for the white filling
  • 1 ½ cups red dragon fruit puree Thawed from frozen pitaya packs, or fresh red dragon fruit
  • 2 tablespoon granulated sugar To sweeten the fruit layer
  • 1 packet unflavored gelatin About 2.5 teaspoons, for setting the top layer
  • ¼ cup water Cold, to bloom the gelatin
  • ½ cup fresh blackberries For garnish
  • 1 small white dragon fruit Sliced with pink skin on, for garnish
  • 1 sprig fresh mint For garnish

Equipment

  • 1 9-inch springform pan For easily releasing the delicate layers
  • 1 Hand mixer For ensuring the cream cheese is completely lump-free
  • 1 Blender or food processor For pureeing the dragon fruit

Method
 

  1. Mix the graham cracker crumbs and melted butter, then press firmly into the bottom of a 9-inch springform pan.
  2. Beat the softened cream cheese, powdered sugar, and vanilla in a large bowl until perfectly smooth and creamy.
  3. Whip the heavy cream to stiff peaks in a separate bowl, then gently fold it into the cream cheese mixture.
  4. Spread the white filling evenly over the crust and chill in the refrigerator for at least 2 hours until firm.
  5. Bloom the gelatin in cold water for 5 minutes, then microwave for 15 seconds until completely dissolved into a liquid.
  6. Whisk the liquid gelatin and granulated sugar into the bright pink dragon fruit puree until smooth.
  7. Pour the pink dragon fruit mixture gently over the firm white cheesecake layer, then refrigerate for 4 hours to set.
  8. Remove the springform ring and garnish the top heavily with blackberries, dragon fruit slices, and fresh mint.

Notes

Ensure the white cheesecake layer is completely chilled and firm to the touch before pouring the pink dragon fruit layer over it to guarantee clean, distinct layers.