Dragonfruit & Strawberry Cheesecake

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Dragonfruit & Strawberry Cheesecake

  • Servings: 2 6-inch cakes
  • Difficulty: moderate
  • Print

Blend the following into a smooth pudding consistency

  • 2 cups soaked cashews
  • 1/4 cup cashew milk
  • 2 tsp vanilla bean paste
  • 1/4 tsp salt
  • 1/2 cup agave (add a little and blend, a little and blend, etc)

Add to Blender & Blend

  • 1 dragonfruit, peeled
  • 1 cup coconut oil
  • 1 cup cocoa butter, melted and cooled slightly
  • 2 tbsp. watermelon powder (purchased from nuts.com)
  • 3/4 large container fresh organic strawberries

Add to Blender & Pulse to Obtain Small Bits & Pieces

  • 1/4 remaining strawberries

Cinnamon Almond Crust

  • 4 cups almonds
  • 10 Medjool dates, pitted
  • 2 tsp vanilla bean paste
  • 2 tsp. Ceylon cinnamon powder
  • 1/2 tsp. salt

Directions

  1. Grind all ingredients in food processor until mealy.
  2. Add enough agave until you can pinch off and form a ball that holds together
  3. Press finished crust into bottom and up the sides of two 6-inch spring-form pans.
  4. Fill crust & Freeze overnight.
  5. Remove from freezer let stand about 5 minutes.
  6. Use large sharp smooth knife and cut into slices.

Raspberry Black Sambuca Sauce

  • 3/4 pint fresh organic raspberries
  • 1/4 cup agave, or to taste
  • 1/4 cup Black Sambuca

Directions

  1. Puree raspberries with agave, to taste
  2. Add Black Sambuca.
  3. Strain sauce over plates to form a decorative layer.
  4. Place sliced cheesecake on plate.
  5. Top with two fresh raspberries.
  6. Drizzle with chocolate sauce.

Raw Chocolate Sauce

  • 1/2 cup cocoa powder
  • 1/4 cup + coconut oil
  • Agave or Maple Syrup to taste.
  • 1 tsp vanilla bean paste
  • 5 drops almond extract

Directions

  1. Stir together until sauce is a perfectly smooth thin liquid, not too runny.
  2. Add more cocoa, if runny, or more coconut oil if too thick.
  3. Sweeten with agave or maple syrup to taste.
  4. Pour it over the cold cheesecake and it will form a yummy hardened chocolate shell that will run over and drizzle down the cheesecake.
  5. Arrange blackberries
  6. Top with whipped cream.

Raw Whipped Cream

  • 1 can full fat coconut milk, chilled 24 hours
  • 1/4 cup agave
  • 1 tsp. vanilla bean paste

Directions

  1. Open coconut milk from the refrigerator and scoop out the hardened coconut that rose to the top.
  2. Add chilled coconut milk (not the liquid) to the blender along with agave and vanilla bean paste and whip until blended.
  3. Let chill until whipped cream consistency.
  4. Scoop out and top over blackberries.
  5. Add slices of dragonfruit, springs of fresh mint, some decorative flowers and dust the entire thing with sliced almonds and shifted cocoa powder.

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