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Dragon fruit cheesecake

This festive cheese cake is an absolutely eye-catching dessert, but also perfect with a cup of tea or coffee. The red dragon fruit gives the cheesecake a mildly sweet flavour.

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Dragon fruit cheesecake

  • 175 g flour + extra for dusting
  • 100 g brown sugar
  • 125 g cold butter + extra for greasing
  • 1 egg
  • 250ml whipping cream
  • 500 g MonChou cream cheese
  • 125 g icing sugar
  • 6 sheets of gelatine
  • EAT ME Dragon Fruit Product photo
    2 red dragon fruit

Kitchen tools

  • Springform 24 cm ø
  • Rolling pin
  • MIxer
  • Mixer or hand blender
  • Baking paper

Preparation method

  1. Preheat the oven to 180 °C. Line the base of the spring form with baking paper and grease the edge.
  2. Mix the flour and caster sugar with a whisk for the base. Add the butter cut into cubes and knead with your fingertips until the mixture resembles crumbs. Add the egg and quickly knead to create a firm dough. Lightly dust the work surface with flour. Roll out the dough into a circle of 24 cm and place this circle in the springform. Bake the base in the middle of the oven for approx. 15 minutes until golden brown and cooked. Allow to cool completely.
  3. Whip the cream with the mixer until stiff. Beat the MonChou with the icing sugar until light and airy. Fold the whipped cream through this mixture. Spread the cream over the cooled base. Place in the fridge until use.
  4. Soak the sheets of gelatine in cold water for 5 minutes. Slice the dragon fruit in half and scoop the flesh out of the skin with a spoon. Purée the flesh in the blender or with the hand blender.
  5. Place half the dragon fruit purée in a saucepan and bring to the boil. Add the squeezed gelatine and stir until it has dissolved. Add the rest of the dragon fruit and stir. Leave the mixture to cool in the fridge until it starts to firm up. Pour this jelly over the top of the cheesecake. Leave the cheesecake in the fridge for at least 2 hours to firm up.

Nutrition value per person/bite

575 kcal
9 g
39 g
26 g
46 g
31 g
1 g

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