Vegan No-Bake Kiwi Cheesecake Recipe
This vegan no-bake kiwi cheesecake is a delightful dessert that combines creamy, dairy-free cheesecake filling with the tropical tanginess of fresh kiwi. The crust is made from a mix of nuts and dates, giving it a naturally sweet and slightly nutty flavor that pairs perfectly with the fresh and vibrant kiwi topping. This cheesecake is light, refreshing, and perfect for warm weather!
Total Time:
Prep Time: 30 minutes
Setting Time: 4 hours (or overnight)
Total Time: 4.5 hours (includes setting time)
Ingredients:
For the crust:
1 cup almonds or walnuts (or a mix of both)
1/2 cup medjool dates, pitted
2 tbsp shredded coconut (optional)
1 tbsp coconut oil (melted)
1/2 tsp vanilla extract
For the cheesecake filling:
1 1/2 cups raw cashews (soaked in water for at least 4 hours or overnight)
1/4 cup coconut oil (melted)
1/4 cup maple syrup or agave nectar
1/4 cup lemon juice
1 tsp vanilla extract
Pinch of salt
For the kiwi topping:
4-5 ripe kiwis, peeled and sliced
1 tbsp maple syrup (optional)
Fresh mint leaves for garnish (optional)
Instructions:
1. Prepare the crust:
In a food processor, blend the almonds (or walnuts), dates, shredded coconut, coconut oil, and vanilla extract until the mixture starts to come together and stick. If the mixture is too dry, add a teaspoon of water at a time until it sticks together.
Press the mixture evenly into the base of a spring form pan (around 8-inch diameter). Use the back of a spoon to compact it. Set it aside in the freezer while preparing the filling.
2. Make the cheesecake filling:
Drain and rinse the soaked cashews. In a high-speed blender or food processor, blend the cashews, coconut oil, maple syrup, lemon juice, vanilla extract, and salt until smooth and creamy. You may need to scrape down the sides of the blender occasionally.
Once smooth, pour the cheesecake mixture over the prepared crust, spreading it evenly. Use a spatula to smooth the top.
3. Chill the cheesecake:
Place the cheesecake in the freezer and allow it to set for at least 4 hours, or preferably overnight, until it’s firm and fully set.
4. Prepare the kiwi topping:
Just before serving, arrange the sliced kiwi over the top of the cheesecake. You can drizzle a little maple syrup over the kiwi for added sweetness, if desired.
Optionally, garnish with fresh mint leaves for an extra burst of color and flavor.
5. Serve:
Carefully remove the cheesecake from the spring form pan and transfer it to a serving platter. Slice and serve chilled. Enjoy!
Notes & Tips:
Soaking cashews:
If you’re short on time, you can soak the cashews in boiling water for 20-30 minutes to speed up the process.
Crust alternative:
You can substitute the nuts with other options like oats or sunflower seeds if you have nut allergies.
Kiwi variations:
You can mix other fruits such as strawberries or mangoes for the topping if kiwi is not available.
Freezer storage:
Store leftover cheesecake slices in an airtight container in the freezer. Let them thaw for about 10-15 minutes before serving for the best texture.
Frequently Asked Questions
1. Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made up to 2 days in advance. Just keep it stored in the freezer until you’re ready to serve.
2. Can I use other fruits besides kiwi for the topping?
Absolutely! You can use berries like strawberries, blueberries, or even a mix of tropical fruits like mango or pineapple.
3. How do I store leftover cheesecake? Leftover cheesecake can be stored in the freezer in an airtight container for up to 2 weeks. Make sure to allow it to thaw for 10-15 minutes before serving.
4. Can I make this gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free oats or nuts for the crust.
Nutritional Information
Calories: 300-350 kcal
Protein: 5-6g
Carbohydrates: 30-35g
Fiber: 4-5g
Sugars: 20-25g
Fat: 18-20g
Saturated Fat: 8-9g
Cholesterol: 0mg
Sodium: 10-15mg
Calcium: 20-25mg
Iron: 1.5-2mg
Enjoy this fresh and creamy vegan cheesecake packed with flavors and wholesome ingredients!