A MESSAGE FOR YOU!
I am a self-taught home baker who is extremely enthusiastic and passionate about baking. Through both the countless experiments (and nightmares!) in my kitchen, I hope to simplify the process of baking for you through my baking recipes and tips! Through these easy-to-follow baking recipes and ideas, I hope to motivate you to bake and also, obtain that very sense of accomplishment. I will be more than happy to help you start out regardless of who you are.
I aspire to share my hobby and baking recipes with as many people as I can and share the joy of this hobby I hold dear to my heart!
“You and I,
let’s make a community that grows together!”
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![[Recipe in Caption/Blog] Enjoy full tropical goodness with this refreshing No-Bake Dragonfruit Cheesecake 😋 This cheesecake is nicely purple thanks to the natural hues of the dragonfruit, with its natural sweetness 😄
The best part? This is especially easy to make with a hand mixer with no baking involved. Just let the refrigerator do the job ❄️
Recipe (more recipes available on profile and blog too, incl cup measurements!)
For Crust:
- 120g of Butter, Melted
- 175g of Crushed Biscuits, such as Digestives or Marie Biscuits
For No-Bake Cheesecake Layer:
- 120g of Heavy Whipping Cream
- 110g of Dragonfruit Purée aka Blended Dragonfruit (Up to 140g for bolder purple) + Extra for Topping, Optional
- 300g of Cream Cheese
- 35g of Icing Sugar (Sifted)
- 30ml of Warm Water
- 3.8g Gelatine Powder
Instructions
1. Firstly, smash the biscuits in a ziploc bag until the crumbs are small and fine.
2. Melt the butter and then mix in the biscuit crumbs until it is well-mixed and clumpy (sticks together).
3. Then, transfer to the bottom of the springform pan (I used 6 inches, lined with parchment paper) and form an even layer. Refrigerate for 30 minutes while you prepare the cream cheese filling.
4. For the Cream Cheese Filling, mix together the Whipping Cream and Dragonfruit Purée, Cream Cheese using a hand mixer.
5. Subsequently, mix in the sifted powdered sugar and mix until smooth or of a single consistency.
6. Then, dissolve the gelatine powder in warm water and whisk. I set aside the dissolved gelatine mixture for 5 minutes so that it won’t cause the cheesecake mixture to curdle.
7. After the dissolved gelatine mixture is cooled, mix it into the cheesecake batter using a hand mixer.
8. Transfer on top of the biscuit layer and set in the fridge for 6-8 hours or overnight.
9. Decorate, serve and enjoy!
#easyrecipes #homemade #madewithlove #nobake #nobakedessert #easyrecipe #recipeideas #dragonfruit #dragonfruits #fruity #tropical](https://bakeomaniac.com/wp-content/plugins/instagram-feed/img/placeholder.png)