These vegan dragon fruit cheesecake bars are a perfect healthier option for dessert. They’re completely raw and made with wholesome nutritious ingredients.

vegan drangonfruit cheesecake barsSometimes we all need a little dessert. For me, that occasionally means indulging in some delicious cookies or chocolates. For those times where I just want to nibble on a little something sweet, I love keeping vegan cheesecake bars in my freezer.

vegan drangonfruit cheesecake bars
My first raw cheesecake I ever created was my vegan raspberry cheesecake bars. This recipe for vegan dragon fruit cheesecake bars is a variation on the original recipe.

The crust of this cheesecake is a raw brownie base made out of walnuts, dates, and cocoa, and the topping is a mix of dragonfruit & raspberry, to give these bars a little more tropical feel! (Not to mention that beautiful fuchsia colour dragonfruit is known for!)

This recipe also features brown rice syrup as the main sweeter, which has less sugar and is lower glycemic than maple syrup.

vegan drangonfruit cheesecake bars

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Vegan dragon fruit cheesecake bars

  • Author: Jess
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 10 large bars, 20 small bars 1x
  • Category: Dessert
  • Method: Freeze
  • Cuisine: American


A raw vegan cheesecake that is gluten-free and refined-sugar free!



Brownie base

  • 1 cup walnuts
  • 1 1/4 cup Medjool dates
  • 1/4 cup cocoa powder
  • pinch of salt

Dragonfruit swirl

  • 1 cup chopped dragonfruit
  • 1/2 cup raspberries
  • 1 tbsp maple syrup

Cheesecake Layer

Dragonfruit swirl

  • 1 cup dragonfruit, chopped
  • 1/2 cup raspberries
  • 1 tbsp maple syrup


  1. Line an 8×8 inch baking sheet with parchment paper, set aside.
  2. Add the walnuts, dates, cocoa powder, and salt in a food processor. Pulse until it forms a dough.
  3. Using your fingers or the back of a large spoon, press the dough evenly into the bottom of the pan.
  4. Place in the fridge while you prepare the filling.
  5. In a small saucepan, add the dragonfruit, raspberries, and maple syrup on medium heat stirring for 2-3 minutes. Reduce heat to low and allow to simmer for 5 minutes until the fruit breaks down into a syrup. Set aside.
  6. Blend the cashews, coconut cream, coconut oil, brown rice syrup, vanilla extract, lemon juice, and lemon zest together in the food processor until smooth.
  7. Pour the cheesecake mixture into the pan, spreading evenly.
  8. Next, add dollops of the dragonfruit sauce on top of the cheesecake mixture. Using a knife, begin to make “figure eights” or swirls through the cheesecake layer until you achieve your desired marble look.
  9. Place in the freezer for 2-4 hours to firm up.
  10. Serve frozen, or allow to thaw for 10-15 minutes for a softer texture.


*Scoop the creamy part from the top of the can of coconut milk

If you cant find dragonfruit you can substitute raspberries


  • Serving Size: 1 small bar
  • Calories: 272
  • Sugar: 23g
  • Fat: 16g
  • Saturated Fat: 7g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Protein: 5g

Keywords: Vegan dragon fruit cheesecake, healthy dessert, vegan dessert, vegan cheesecake recipe

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