Creamy fruity cheesecake recipe. This no-bake kiwi avocado pie is vegan, gluten-free, paleo-friendly, refined sugar-free, and perfect for the summer!
- 2 kiwis
- 1/4 pomegranate (optional)
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. 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.
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.
Let the cake thaw (about 15-30 minutes) before you enjoy it.
- The recipe makes one 8 inch cheesecake which I cut into 12 slices. Nutrition facts are for one slice.
Amount Per Serving
Calories from Fat 138
% Daily Value*
Saturated Fat 5.6g28%
* Percent Daily Values are based on a 2000 calorie diet.
Calories: 233kcal | Carbohydrates: 18.5g | Protein: 4.3g | Fat: 15.3g | Saturated Fat: 5.6g | Sodium: 14.3mg | Fiber: 4.1g | Sugar: 14.6g