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Mini Feijoa Cheesecakes


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:

  1. 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.

  2. 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.

  3. Clean the blender (I love how easy to clean this Vitamix blender is!).

  4. 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.

  5. To make the cheesecake layer: in a blender, place: feijoas, plant-based cream cheese, and lime juice. Blend until very smooth.

  6. 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.

  7. Remove from the freezer 15 minutes before serving.

  8. Garnish with sliced feijoa and lime zest.

  9. Enjoy! 😊




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