These vegan dragon fruit cheesecake bars are a perfect healthier option for dessert. They’re completely raw and made with wholesome nutritious ingredients.

Sometimes we all need a little dessert. For me, that occasionally means indulging in some delicious cookies or chocolates. For those times where I just want to nibble on a little something sweet, I love keeping vegan cheesecake bars in my freezer.

My first raw cheesecake I ever created was my vegan raspberry cheesecake bars . This recipe for vegan dragon fruit cheesecake bars is a variation on the original recipe.

The crust of this cheesecake is a raw brownie base made out of walnuts, dates, and cocoa, and the topping is a mix of dragonfruit & raspberry, to give these bars a little more tropical feel! (Not to mention that beautiful fuchsia colour dragonfruit is known for!)

This recipe also features brown rice syrup as the main sweeter, which has less sugar and is lower glycemic than maple syrup.

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon Vegan dragon fruit cheesecake bars Author: Jess

Jess Prep Time: 20 mins

Total Time: 20 mins

Yield: 10 large bars, 20 small bars 1 x

Category: Dessert

Method: Freeze

Cuisine: American Print Pin Description A raw vegan cheesecake that is gluten-free and refined-sugar free! Scale 1x 2x 3x Ingredients Brownie base 1 cup walnuts

walnuts 1 1/4 cup Medjool dates

Medjool dates 1/4 cup cocoa powder

cocoa powder pinch of salt Dragonfruit swirl 1 cup chopped dragonfruit

chopped dragonfruit 1/2 cup raspberries

raspberries 1 tbsp maple syrup Cheesecake Layer 2 cup raw cashews, soaked overnight, then drained & rinsed

raw cashews, soaked overnight, then drained & rinsed 3/4 cup coconut cream* (see note)

coconut cream* (see note) 6 tbsp coconut oil

coconut oil 1/2 cup brown rice syrup

brown rice syrup 1 tsp vanilla extract

vanilla extract juice of 1 lemon

lemon 1 tsp lemon zest Dragonfruit swirl 1 cup dragonfruit, chopped

dragonfruit, chopped 1/2 cup raspberries

raspberries 1 tbsp maple syrup Instructions Line an 8×8 inch baking sheet with parchment paper, set aside. Add the walnuts, dates, cocoa powder, and salt in a food processor. Pulse until it forms a dough. Using your fingers or the back of a large spoon, press the dough evenly into the bottom of the pan. Place in the fridge while you prepare the filling. In a small saucepan, add the dragonfruit, raspberries, and maple syrup on medium heat stirring for 2-3 minutes. Reduce heat to low and allow to simmer for 5 minutes until the fruit breaks down into a syrup. Set aside. Blend the cashews, coconut cream, coconut oil, brown rice syrup, vanilla extract, lemon juice, and lemon zest together in the food processor until smooth. Pour the cheesecake mixture into the pan, spreading evenly. Next, add dollops of the dragonfruit sauce on top of the cheesecake mixture. Using a knife, begin to make “figure eights” or swirls through the cheesecake layer until you achieve your desired marble look. Place in the freezer for 2-4 hours to firm up. Serve frozen, or allow to thaw for 10-15 minutes for a softer texture. Notes *Scoop the creamy part from the top of the can of coconut milk If you cant find dragonfruit you can substitute raspberries Nutrition Serving Size: 1 small bar

Calories: 272

Sugar: 23g

Fat: 16g

Saturated Fat: 7g

Carbohydrates: 32g

Fiber: 3g

Protein: 5g Keywords: Vegan dragon fruit cheesecake, healthy dessert, vegan dessert, vegan cheesecake recipe

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