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fruity vegan cheesecake
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5 from 2 votes

Fruity cheesecake

Creamy fruity cheesecake recipe. This no-bake kiwi avocado pie is vegan, gluten-free, paleo-friendly, refined sugar-free, and perfect for the summer!
Prep Time45 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: avocado, cake, cheesecake, fruity, pie, vegan
Servings: 12
Calories: 233kcal

Ingredients

Crust

Avocado Cream

Cashew Cream

Fruit Topping

  • 2 kiwis
  • 1/4 pomegranate (optional)

Instructions

  • Soak cashews overnight or for at least 3 hours. It's also possible to boil the cashews in water for about 15 minutes until they are soft.
  • Process the ingredients for the crust in a food processor (pulse about 10-20 seconds) and press the crust into a lined 8-inch (20 cm) springform. Set aside.
    fruity cheesecake crust
  • Blend all ingredients for the avocado cream in a blender or food processor. Pour the cream over the crust and put it in the freezer for about half an hour.
    fruity cheesecake avocado layer
  • Blend all ingredients for the cashew cream in a blender. Pour the cream over the green avocado layer. Decorate with kiwi slices or your preferred fruits. Put the springform in the freezer for at least 3 hours to set.
    fruity cheesecake cream
  • Let the cake thaw (about 15-30 minutes) before you enjoy it.

Notes

  • The recipe makes one 8 inch cheesecake which I cut into 12 slices. Nutrition facts are for one slice.
Nutrition Facts
Fruity cheesecake
Amount Per Serving
Calories 233 Calories from Fat 138
% Daily Value*
Fat 15.3g24%
Saturated Fat 5.6g28%
Sodium 14.3mg1%
Carbohydrates 18.5g6%
Fiber 4.1g16%
Sugar 14.6g16%
Protein 4.3g9%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 233kcal | Carbohydrates: 18.5g | Protein: 4.3g | Fat: 15.3g | Saturated Fat: 5.6g | Sodium: 14.3mg | Fiber: 4.1g | Sugar: 14.6g