No Bake Dragon Fruit Cheesecake Bars
No-Bake Dragon Fruit Cheesecake Bars bring a burst of tropical flavor and vibrant color to your dessert table.
With a creamy cheesecake layer swirled with fresh dragon fruit puree on a buttery graham cracker crust, these bars are as beautiful as they are delicious.
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Perfect for warm days or when you want a simple, oven-free treat, they offer an exotic twist on classic cheesecake bars that’s sure to impress!
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How Dragon Fruit Taste
Dragon fruit has a mildly sweet and refreshing flavor, similar to a mix between a kiwi and a pear.
Its texture is soft and juicy, with tiny edible seeds that add a slight crunch, much like the seeds in kiwi.
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The taste can vary slightly depending on the variety, with some types being a bit sweeter or milder than others.
Where Dragon Fruit Grow
Dragon fruit, also known as pitaya, grows in tropical and subtropical regions. It’s native to Central America, but it’s widely cultivated in countries with warm climates, including Vietnam, Thailand, the Philippines, Malaysia and Israel.
In the United States, it’s grown in warmer states like California, Florida, and Hawaii.
The fruit grows on a cactus plant, which thrives in hot, sunny environments with minimal rainfall.
No Bake Dragon Fruit Cheesecake Bars
For the full ingredient measurements, scroll on down to the dragon fruit cheesecake recipe card.
Crust:
- graham cracker crumbs
- unsalted butter, melted
- C&H Light Brown Sugar
- salt
Bars:
- dragon fruit
- C&H Granulated Sugar
- cream cheese
- C&H Powdered Sugar
- pure vanilla extract
- plain Greek yogurt
- heavy whipping cream
How to Make Dragon Fruit Cheesecake
To make the crust: Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on both sides. In a medium bowl, mix graham cracker crumbs, melted butter, brown sugar, and salt until well combined. Press the mixture evenly into the prepared pan and place in the freezer.
To make the bars: In a small saucepan over medium heat, cook the dragon fruit with granulated sugar for 10-12 minutes, stirring occasionally, until the sugar dissolves, the fruit softens, and the mixture reduces. Remove from heat and let cool completely.
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In a large bowl, beat the cream cheese until smooth, then add powdered sugar and mix until fluffy. Scrape down the bowl, add vanilla and yogurt, and mix until combined.
In a separate bowl, beat the heavy whipping cream until stiff peaks form, then fold it into the cream cheese mixture. Pour half of this mixture onto the prepared crust. Mix 5 tablespoons of the dragon fruit mixture into the remaining cream cheese batter and layer it over the plain cheesecake layer. Refrigerate for at least 6 hours or overnight.
Cut into 16 bars to serve.
A special thanks to chsugar.com for this delightful dessert.
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No Bake Dragon Fruit Cheesecake Bars
No Bake Dragon Fruit Cheesecake Bars bring a burst of tropical flavor and vibrant color to your dessert table.
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons C&H Light Brown Sugar
- 1 pinch salt
Bars:
- 1 small fresh dragon fruit, peeled and cubed small
- 1/4 cup C&H Granulated Sugar
- 12 ounces cream cheese, at room temperature
- 1 1/2 cups C&H Powdered Sugar
- 2 teaspoons pure vanilla extract
- 1 cup plain Greek yogurt, full fat, at room temperature
- 1/2 cup heavy whipping cream, cold
Instructions
- To make the crust: Line an 8x8-inch baking pan with parchment paper, leaving a 2-inch overhang on both sides. In a medium bowl, mix graham cracker crumbs, melted butter, brown sugar, and salt until well combined. Press the mixture evenly into the prepared pan and place in the freezer.
- To make the bars: In a small saucepan over medium heat, cook the dragon fruit with granulated sugar for 10-12 minutes, stirring occasionally, until the sugar dissolves, the fruit softens, and the mixture reduces. Remove from heat and let cool completely.
- In a large bowl, beat the cream cheese until smooth, then add powdered sugar and mix until fluffy. Scrape down the bowl, add vanilla and yogurt, and mix until combined.
- In a separate bowl, beat the heavy whipping cream until stiff peaks form, then fold it into the cream cheese mixture. Pour half of this mixture onto the prepared crust. Mix 5 tablespoons of the dragon fruit mixture into the remaining cream cheese batter and layer it over the plain cheesecake layer. Refrigerate for at least 6 hours or overnight.
- Cut into 16 bars to serve.
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 303Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 42mgSodium: 122mgCarbohydrates: 39gFiber: 0gSugar: 34gProtein: 4g
Nutrient values are only estimates provided by online calculators. Various factors can change the nutritional information in any given recipe.
For more mouth-watering cheesecake recipes!
The Cheesecake Bible: 300 Sweet and Savory Recipes for Cakes and More
Junior’s Cheesecake Cookbook: 50 To-Die-For Recipes of New York-Style CheesecakeThe Cheesecake Factory Copycat Recipes: Replicate The Most Wanted Recipes From Your Favorite Restaurant at HomeThe Eli’s Cheesecake Cookbook: Remarkable Recipes from a Chicago Legend
