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Kiwi Lime Cheesecake

Created by: Teri-Ann Carty

Vibrant in both colour and flavor this vegan Kiwi Lime Cheesecake is a winner!

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Summer is just around the corner (can you believe it??) and I can think of no better treat to whip up than my vegan KIWI LIME CHEESECAKE; it’s light and airy and pretty to boot and basically checks all the boxes. This cake dresses up really nicely if you add some fresh, edible flower petals.

My cheesecakes have become a favourite in my house and while they might take some time to make – it is always worth it. The mister and I successfully inhaled this cheesecake in 3 days and I think we could have done it in 2 but abstained with all the power we could muster.

Last year I made a version of this for a client and turned the cake into bars. If you don’t want a round cake, use a 8×8 square pan instead!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Kiwi Lime Cheesecake

Summer is just around the corner (can you believe it??) and I can think of no better treat to whip up than my KIWI LIME CHEESECAKE. It is light and airy and pretty to boot.

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Servings: slices

Author: Teri-Ann Carty

Prep Time: 12

Cook Time: 1

Total Time: 13

Equipment

8” springform pan
oven
freezer
blender or food processor

Ingredients

CRUST INGREDIENTS

2 cups graham wafer cracker crumbs
2 tbsp coconut sugar
1 pinch of sea salt
5 tbsp butter (vegan or dairy)

FILLING INGREDIENTS

2 cups raw cashews (soaked overnight)
1 can full fat coconut milk
1 tsp vanilla
¼ cup lime juice freshly squeezed
¼ cup coconut oil melted
¼ cup maple syrup (room temperature)
½ cup kiwi chopped
1 tsp spirulina
2 kiwis and handful of blueberries for topping

US Customary - Metric

Instructions

Line an 8” springform pan with parchment paper and spray with nonstick coconut spray.
Combine graham crumbs, sugar, butter and salt in a medium sized bowl. mixture should hold together when squeezed together. Firmly press into the pan pressing it half way up the sides. Place in the oven for 12 minutes. Place on a wire rack to cool.
In a high speed blender add all filling ingredients up to the kiwi. Blend until smooth. This should yield just over 4 cups of filling. Pour 2 1/2 cups of filling onto the prepared crust. Tap several times to release air bubbles. Place in the freezer and set for 1 hour. Meanwhile add kiwi and spirulina into the remaining cream cheese and blend until smooth again. Once the middle layer is set, pour the top layer onto it. Tap again and place back in the freezer until ready to serve.
Take out of the freezer and place in the fridge for approximately 4 hours before slicing. Peel and slice 2 kiwis. I used a cookie cutter to achieve these fun little shapes but not necessary. I filled the gaps between the kiwi with sliced, face-up blueberries. Use a hot knife to separate the cake from the springform pan. Use an offset spatula (or a knife) to smooth out any rough edges from separation.
Use a very hot knife to cut slices. Wipe your knife between each slice to keep slices clean.

Nutrition

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.