Cheesecake for breakfast, why yes! My Blackberry Dragon Fruit Protein Cheesecake actually amazingly nutritious food in disguise and makes a perfect morning meal, snack or healthy dessert. Plus, with 25 grams of protein, you’ll be fueled up to slay the day. 

And, don’t bother with the oven, this is a no-bake, no-cook recipe that only needs a little time to set up in the fridge. Meal prep on the weekend and you’ll have several of these gorgeous, gluten-free treats ready to go. Read on for more details and the recipe. 

Honestly, I’ve been feeling uninspired this week and we’ve been eating a lot of the same-old, same-old stuff. But, then my back-up freezer broke down and I was forced to get creative with a bunch of random stuff I had shoved in there and forgotten about – including a stash of Dragon Fruit that Frieda’s Produce had given me.

Honestly, you could NEVER forget about a Dragon Fruit if it was sitting fresh on your counter. Also called Pitaya, this beautiful exotic fruit in the cactus family is known for its dramatic scaled-looking exterior and vibrant magenta, yellow or white flesh speckled with tiny, edible seeds. But, when it’s cubed up, frozen in an everyday plastic storage container, and pushed into the crevices of a freezer – you lose track!  If you can’t find fresh Dragon Fruit in the produce department, the freezer section is usually stocked with frozen.

There are just a few easy steps in my Blackberry Dragon Fruit Protein Cheesecake recipe. First you make a “gel” with the puree of dragon fruit, blackberries and chia seeds and let it set up in the fridge. Next you make a crust of gluten-free oats and nut butter before whipping up a filling with cottage cheese and vanilla protein powder. I used Clean Lean Protein from Nuzest in the Smooth Vanilla flavor. I’m loving protein powder made from premium pea protein, not just because it tastes yummy, and is great to mix up or use in recipes like this, but also that it is natural and free from all common allergens. No gluten, dairy, soy or GMO — and no added sugar! Visit Nuzest HERE to automatically save 15% on orders – or you can always use my discount code FITFORK at anytime.

Everything is layered into a four-ounce jar or ramekin before devouring. Can be stored, covered, in the fridge for up to three days, which is a delightful coincidence as the recipe makes three servings! As I mentioned the recipe has 25 grams of protein, 10 grams of fat and under 300 calories – this is about three times the protein and about half the calories of a traditional slice of cheesecake.

Have extra dragon fruit? Try my Fish with Dragon Fruit Coulis, Pink Vermicelli Noodles, and Dragon Fruit Coconut Smoothie Bowl.

Ever eaten a dragon fruit? What is the last dessert you enjoyed? Running any races this weekend? Please share in the comments – XOXO, Jennifer

Note: This page includes affiliate links.

Print

(No Bake) Blackberry Dragon Fruit Protein Cheesecake

Prep Time

15 mins

Total Time

2 hrs 15 mins

 

Slay your hunger and the day with my no-bake, gluten-free recipe for protein cheesecake topped with dragon fruit, blackberries and chia seeds. Yummy for breakfast or dessert

Course: Breakfast, Dessert, Fruit, Snack

Cuisine: American

Servings: 3 servings

Ingredients

• 2/3 cup cubed pink-fleshed dragon fruit (if frozen, reserve thawing juice)
• 1/3 cup fresh blackberries
• 2 to 4 tablespoons water
• 2 tablespoons chia seeds
• 1 1/2 tablespoons nut butter of choice
• 6 tablespoons dry rolled or quick-cook oats, gluten-free
• 1 cup no-fat cottage cheese
• 2 tablespoons milk of choice
• 2/3 cup vanilla protein powder
• 1/8 to 1/4 teaspoon liquid stevia to taste (may depend on sweetness of protein powder)

Instructions

1. Add dragon fruit and blackberries to blender, add enough water and/or juice from thawing to blend the fruit into a puree. Pour in small bowl and mix in chia seeds. Chill for 2 hours.
2. Meanwhile, in small bowl, mix together oatmeal and nut butter. Form into 3 equal sized balls and set in the bottom of a 6-ounce ramekin or glass container. Use back of spoon or other implement to fit into container and press down “crust.”
3. In blender, mix together cottage cheese, milk, stevia and protein powder until smooth. Divide evenly among three jars, atop crust.
4. Remove fruit chia mixture from refrigerator and top each dish with equal portions.

Recipe Notes