Dragonfruit Mangosteen Raw “Cheesecake”
Another creation from the raw-side! I used the limited ingredients I had, the single speed blender, and a little elbow grease to whip up something delicious. Dragonfruit and Mangosteen are also prominent fruits in Bali with great health benefits so I figured I would try to combine to two for a tasty treat.
This faux cheesecake is super refreshing and great to devour on a hot day. Enjoy!
- 1 ½ Cup Raw Walnuts
- ½ Cup Dates
- ¼ Cup Finley Shredded Coconut (unsweetened)
- ½ Tsp Salt (sea salt, Himalayan salt, etc)
- Plus extra coconut for tray
- 2 ½ Cup Raw Cashews
- Mangosteen skin cleaned, grated, and brewed in ½ Cup hot water
- ¼ Cup Fresh Lemon Juice
- ¾ Cup Honey
- ¾ Cup Coconut Oil
- 1 Vanilla Bean Stalk or 1 Tbsp of Vanilla Extract
- 2 Cup Frozen Pink Dragonfruit (chopped into cubes)
- 1 Tbsp Fresh Lemon Juice
Brew your mangosteen rind or “skin” in the hot water so it has time to steep – and strain the water before use. You can also use pure Mangosteen powder, which dissolves in water.
Put walnuts, dates, salt, and ¼ cup of coconut into a blender and blend until all ingredients are well mixed and sticking together.
Spread around the extra finely shredded coconut into a 9×9 baking tray (preferably with 90 degree edges and not rounded edges). This is to easily remove the crust of the cheesecake when ready to serve. Scoop the crust mixture into the tray and press it down until it is evenly distributed and “packed” tightly – you can use the bottom of a cup to push it down tightly as well.
Next, place all the “cheesecake” ingredients in the blender and mix until smooth and creamy. If needed, add a little bit of water/coconut oil while the blender is running if you find the mixture is too thick or the blender if having trouble mixing. Don’t add too much water though, or your cheesecake will end up like an icicle instead of being creamy.
When the cheesecake mix is ready, pour it evenly over top of the crust and pop the tray in the freezer while you work on the topping. The longer you leave it in the freezer, the less the colours will run from the dragonfruit topping.
To make the topping; blend the frozen dragonfruit and the lemon juice together in the blender. Scoop the topping mixture onto your frozen cheesecake and place the tray into the freezer again for at least 30 minutes before eating. Enjoy!