If you’re looking for a cheesecake that’s as beautiful as it is delicious, this Dragonfruit Swirl Cheesecake is the perfect treat! The vibrant pink dragonfruit swirl on top not only looks stunning but adds a subtle fruity flavor that complements the creamy cheesecake. Plus, this recipe is simple—only one block of cream cheese is needed, and we’re keeping the crust classic with graham crackers.

Unlike traditional cheesecakes that use sour cream, this version is a little more dense yet still creamy and smooth. And the best part? It’s baked to perfection in a regular baking pan—no need for a fancy springform pan!

Why You’ll Love This Dragonfruit Swirl Cheesecake

✅ Simple ingredients – No complicated techniques or fancy tools needed.
✅ Vibrant swirl effect – The dragonfruit gives it a gorgeous natural pink color!
✅ Small-batch friendly – Uses just one block of cream cheese, perfect for a smaller cheesecake.
✅ No water bath – This cheesecake bakes right in a regular pan, no need for extra fuss.

Ingredients

For the Graham Cracker Crust:

1 cup graham cracker crumbs (about 8 crackers)
2 tbsp granulated sugar
4 tbsp unsalted butter, melted

For the Cheesecake Filling:

1 (8 oz) block cream cheese, softened
½ cup granulated sugar
1 tsp vanilla extract
1 large egg
¼ cup heavy cream

For the Dragonfruit Swirl:

¼ cup dragonfruit puree (fresh or frozen, blended)
1 tbsp sugar

How to Make Dragonfruit Swirl Cheesecake

Step 1: Prepare the Baking Pan & Preheat the Oven

Preheat your oven to 325°F (163°C).
Line a 9×5-inch baking pan with parchment paper, leaving some overhang for easy removal.

Step 2: Make the Graham Cracker Crust

In a bowl, mix the graham cracker crumbs, sugar, and melted butter until it resembles wet sand.
Press the mixture firmly into the bottom of the baking pan, creating an even layer.
Bake for 8 minutes, then let it cool while making the filling.

Step 3: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
Add the egg and vanilla extract, mixing until just combined.
Pour in the heavy cream and mix until smooth. Do not overmix!

Step 4: Make the Dragonfruit Swirl

In a small bowl, mix the dragonfruit puree with sugar.
Strain the mixture through a fine-mesh sieve to remove any seeds (optional).

Step 5: Assemble the Cheesecake

Pour the cheesecake filling over the cooled graham cracker crust.
Spoon small dollops of dragonfruit puree on top of the cheesecake batter.
Use a toothpick or skewer to gently swirl the puree into the batter, creating a marbled effect.

Step 6: Bake the Cheesecake

Bake at 325°F (163°C) for 30-35 minutes, or until the edges are set but the center has a slight jiggle.
Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 10 minutes.
Transfer to a wire rack to cool completely, then refrigerate for at least 3 hours before slicing.

Serving Size, Prep Time, & Cook Time

Servings: 6-8 slices
Prep Time: 20 minutes
Cook Time: 35 minutes
Chill Time: 3 hours
Total Time: 4 hours

Troubleshooting Tips

1. Why did my cheesecake crack?

Overmixing can incorporate too much air, causing cracks. Mix just until ingredients are combined.
If the oven is too hot, the cheesecake can bake too quickly and crack. Bake at 325°F for even cooking.

2. Why is my cheesecake too soft or runny?

It might be underbaked! The edges should be set, but the center should still jiggle slightly.
Be sure to chill it for at least 3 hours before slicing. Cheesecake firms up as it cools.

3. How do I get a smooth dragonfruit swirl?

Use strained dragonfruit puree to remove any chunks or seeds.
Swirl gently with a toothpick to avoid mixing the colors too much.

How to Store & Serve

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze individual slices wrapped in plastic wrap for up to 2 months. Let thaw in the fridge overnight before serving.

Serving Tip: Enjoy chilled or let it sit at room temperature for 10 minutes for a creamier texture.

Final Thoughts

This Dragonfruit Swirl Cheesecake is a show-stopping dessert that’s surprisingly easy to make! The vibrant pink swirl adds a fun, fruity twist to the classic cheesecake while keeping it simple and creamy.

No springform pan, no water bath, just a deliciously creamy cheesecake with a buttery graham cracker crust. Perfect for special occasions or when you just want to treat yourself!

Let me know if you try it—tag me in your creations! Enjoy! 💕

How to make an EASY Dragonfruit Swirl Cheesecake

Recipe by Jen H. DaoCourse: DessertCuisine: asian, americanDifficulty: easy

Servings

6-8

servings

Prep time

minutes

Cooking time

minutes

Ingredients

For the Graham Cracker Crust:
1 cup graham cracker crumbs (about 8 crackers)
2 tbsp granulated sugar
4 tbsp unsalted butter, melted
For the Cheesecake Filling:
1 (8 oz) block cream cheese, softened
½ cup granulated sugar
1 tsp vanilla extract
1 large egg
¼ cup heavy cream
For the Dragonfruit Swirl:
¼ cup dragonfruit puree (fresh or frozen, blended)
1 tbsp sugar

Directions

Step 1: Prepare the Baking Pan & Preheat the Oven
Preheat your oven to 325°F (163°C).

Line a 9×5-inch baking pan with parchment paper, leaving some overhang for easy removal.
Make the Graham Cracker Crust
In a bowl, mix the graham cracker crumbs, sugar, and melted butter until it resembles wet sand.

Press the mixture firmly into the bottom of the baking pan, creating an even layer.
Bake for 8 minutes, then let it cool while making the filling.
Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.

Add the egg and vanilla extract, mixing until just combined.

Pour in the heavy cream and mix until smooth. Do not overmix!
Make the Dragonfruit Swirl
In a small bowl, mix the dragonfruit puree with sugar.
Assemble the Cheesecake
Pour the cheesecake filling over the cooled graham cracker crust.

Spoon small dollops of dragonfruit puree on top of the cheesecake batter.

Use a toothpick or skewer to gently swirl the puree into the batter, creating a marbled effect.
Bake the Cheesecake
Bake at 325°F (163°C) for 30-35 minutes, or until the edges are set but the center has a slight jiggle.

Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 10 minutes.

Transfer to a wire rack to cool completely, then refrigerate for at least 3 hours before slicing.