Here, dried jackfruit replaces the fresh fruit: once rehydrated and blended with cashews, it gives the filling a sweet, slightly tropical character, close to what you find in jackfruit confectionery. The almond crust holds together thanks to raisins rather than dates, blended with shredded coconut and coconut flour until a dough forms that presses firmly into the bottom of the tin. Blending the rehydrated jackfruit with its soaking water keeps the filling smooth without diluting its flavour, while lemon juice and vanilla balance the fruit's natural sweetness. Melted coconut oil and coconut butter provide enough fat for the mixture to set well when chilled, the way dairy would in a classic cheesecake. This version uses no refined sugar at all, relying on agave or coconut nectar instead, and suits grain-free, soy-free and gluten-free diets with no adaptation needed. To finish, you can dip a few pieces of dried jackfruit and coconut shards in melted dark chocolate and arrange them on top once the chocolate has set.
Raw Cheesecake with Dried Jackfruit on an Almond-Coconut Crust
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Ingredients
Crust
- 60 g almonds
- 30 g shredded coconut
- 1½ tablespoons coconut flour
- 50 g raisins
- 1 teaspoon water
Filling
- 150 g dried jackfruit, packed
- 300 ml hot water
- 140 g raw cashews
- 60 ml agave or coconut nectar
- 1 tablespoon lemon juice
- ½ teaspoon pure vanilla extract
- 70 g melted coconut oil
- 2 tablespoons melted coconut butter
Method
- Blend the almonds until you get a fine flour.
- Add the shredded coconut, coconut flour and raisins, and keep blending until the raisins break down into the mixture.
- Add the water in short pulses, just enough for the mixture to bind, then press it into the bottom of a 15 cm springform tin.
- Soak the dried jackfruit in hot water for 3 to 4 hours, until it softens.
- Blend the softened jackfruit with its soaking water, the cashews, nectar, vanilla and lemon juice in a powerful blender until perfectly smooth, then pour over the prepared crust.
Optional garnish: dip a few pieces of dried jackfruit and coconut shards in melted dark chocolate, let the chocolate set, then arrange them on top before serving.
Tip
Let the jackfruit soak the full 3 to 4 hours — cutting this step short leaves fibres that won't break down fully in the filling, even in a powerful blender. If your springform tin is larger than 15 cm, increase the crust and filling quantities by about half to avoid layers that are too thin to hold together when sliced.
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FAQ: your questions about dried jackfruit and raw jackfruit cheesecake
What does jackfruit taste like?
Green and cooked, jackfruit has a fairly neutral taste that easily absorbs marinades, which makes it a popular meat substitute. Dried, as here, it becomes noticeably sweeter, with tropical notes reminiscent of a blend of mango, pineapple and banana — which is why it works so well in a dessert filling.
How do you eat jackfruit?
It can be eaten in several ways: fresh and ripe as a sweet fruit, green and cooked as a meat substitute in savoury dishes, or dried as here, rehydrated in a liquid before being blended into a sweet preparation.
What are the health benefits of jackfruit?
Jackfruit is valued in particular for its fibre, which supports digestion, as well as its vitamin C and antioxidants. As it remains a fairly sweet, energy-dense fruit, it's best enjoyed in reasonable amounts, such as a slice of this cheesecake, rather than in large quantities day to day.
What is jackfruit called in French?
In French, the tree is called “jacquier” and the fruit itself “fruit du jacquier”, although the English term “jackfruit” remains widely used on packaging and in recipes.
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