fruity vegan cheesecake
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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!
Course Dessert
Cuisine American
Keyword avocado, cake, cheesecake, fruity, pie, vegan
Prep Time 45 minutes
Total Time 45 minutes
Servings 12
Calories 233kcal
Author Michaela Vais

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