Dragon Fruit Cheesecake Bars (Vegan)

These delicious no-bake, vegan cheesecake bars are the perfect summer treat. They have a creamy cashew case and are beautifully colored with a dragon fruit frozen blend.

  • Author: Valeria Garza
  • Prep Time: 30 minutes
  • Total Time: 4-6 hours
  • Yield: 9 bars 1x
  • Category: Dessert
  • Method: No-bake
  • Cuisine: dessert
  • Diet: Vegan




10 Medjool Dates

2 tbsp peanut butter

1 tsp vanilla

1/3 cup of walnuts

1/3 cup of almonds

Pinch of sea salt

Cashew Based Filling:

1 cup raw unsalted cashews ( softened in warm water)

1 cup coconut milk

1/4 cup honey

1 tsp vanilla

Lemon zest and juice of half a lemon

1/2 tsp grated ginger

1/2 cup frozen dragon fruit cubes


1. Line a 9×9 in baking pan with parchment paper leaving and overflow at the sides to act as handles.

For the Base

2. Using a food processor or blender add in the pitted dates, peanut butter, vanilla, almonds, and walnuts. Blend until you can form a small ball with your palm.

3. Spread the mixture in the baking pan and press gently to form the base. Sprinkle some sea salt on top.

For the filling (Middle layer)

4. To a blender add in the softened cashews, coconut milk, honey, vanilla, salt, lemon juice and zest and ginger and blend until smooth.

5. Separate a third of the batter for the top layer. Pour plain cashew filling over the base and pop into the freezer for 1-2 hours or until set.

Filling (The Top Layer)

6. To the remaining filling add the frozen dragon fruit chunks and blend until smooth. (If necessary add more coconut milk).

7. Once the middle layer is set, carefully pour the last of the filling mixture and spread gently.

8. Place the bars bake into the freezer and freeze 4 hours or until set.

9. Once the frozen bars are set cut them into 9 squares and top wit coconut shreds and nuts. Enjoy!


To prepare the cashews, place them in a bowl with water and let soak overnight or boil water and pour it over the cashews, cover with a lid and soak for 1-2 hours, or until soft to the touch

Refrigerate the coconut milk the night before and use only the top layer that is full fat.

Place a piece of parchment paper over the top layer to keep it smooth and to prevent that unpleasant freezer flavor.