Feijoa season is fully on, so make the most of it! You can't beat the aroma and flavour of fresh feijoas! Incredible! 🤩
I’ve teamed up with @vitamix_aunz to share with you a recipe for these super easy to make and insanely delicious mini cheesecakes! Feijoa ginger and lime are such a great combination of flavours.
Save this recipe for later and make sure you check out this amazing blender – @vitamix_aunz Vitamix ASCENT® Series A3500i High-Performance Blender
Ingredients:
Base:
1 cup oats (I used 5 grain porridge)
½ cup almond meal
¼ cup hemp seeds
1 tsp grated fresh ginger
¾ cup dates, soaked
Pinch of salt
Filling:
1 ½ cups of feijoas (scooped inside part only)
240g of plant-based cream cheese (I used Angel Foods)
¼ cup of lime juice
Toppings:
Sliced feijoas
Lime zest
Instructions:
Prepare the ingredients, soak the dates by placing them in a small bowl and covering them with boiling hot water. Set aside for a few minutes while you prepare other ingredients. Drain the dates.
In a blender place: dates, ginger, oats, hemp seeds, almond meal, and salt. Blend until the dates have combined with other ingredients into a sticky crumble. Transfer onto a bowl.
Clean the blender (I love how easy to clean this Vitamix blender is!).
Using a spoon, place the mixture onto a silicone mini muffin pan and press with your hand. Place the pan in the fridge for the time being.
To make the cheesecake layer: in a blender, place: feijoas, plant-based cream cheese, and lime juice. Blend until very smooth.
Pour the cheesecake layer over the base. Spread it evenly and place it in the freezer to set (at least 1+ hours) – make sure it’s placed on a leveled surface.
Remove from the freezer 15 minutes before serving.
Garnish with sliced feijoa and lime zest.
Enjoy! 😊
