This vegan no bake kiwi cheesecake is the perfect summer cake! It doesn’t contain any refined sugars and it’s super easy to make. Plus, it’s awesome for hot summer days when you feel like eating cake but don’t want to create additional heat by turning on the oven. And doesn’t it look just gorgeous with the fresh kiwis on top?
I must admit that I was bit skeptical when I tried my first no bake cake a couple of years ago. It was a cashew strawberry cheesecake bake then. Or to be exact mini strawberry cheesecakes. And they turned out so delicious! I couldn’t believe how creamy cashews could be. Ever since then, I love baking and cooking with cashews. They not only make the best vegan cheese sauce, but they’re also amazing for raw vegan baking. And especially in the summer it’s so nice to be able to give your oven a little break and still be able to enjoy delicious cake. I mean our apartment can get super hot in the summer, so I don’t want to make it any worse…
I’ve tried so many different no bake cakes in the last couple of years. I usually use berries, mostly strawberries or raspberries. Or sometimes I make a more tropical version with mango and passion fruit. But this time I decided to make a kiwi cheesecake with fresh mint. It turned out sooo refreshing! I brought it to a little garden party with some friends and it was gone so fast!
No Bake Kiwi Cheesecake – What You’ll Need:
Instead of butter, eggs, and milk this vegan kiwi cheesecake mostly consists of nuts, dates, and fresh kiwi fruits, which makes it pretty healthy. You only need very few ingredients to make this kiwi cheesecake:
- thick coconut milk
- rice syrup or agave
- fresh lime juice
- fresh mint leaves
- and maybe blueberries and raspberries for garnishing
As always, you can find the full recipe in a separate recipe box underneath the text section. It’s important that you have a good blender for this kiwi cheesecake. The cashews should be processed into a really smooth mixture. I made two layers: One just consisted of blended cashews, coconut milk, rice syrup, and lime juice. For the second, thinner layer I added one kiwi and about 10 fresh mint leaves to the cashew mixture, which gave it a light green color. This layer makes the kiwi cheesecake so refreshing! I topped it with green kiwis and SunGold kiwis, which I absolutely love. They’re a lot milder than regular green kiwis.
Have a great week, everyone!
Sina – xx
No Bake Kiwi Cheesecake (Vegan)
For the crust:
- 1 cup almonds
- 1 cup dates
For the cheesecake layer:
- 2 cups cashews soaked overnight or at least for 4-6 hours
- 3/4 cup thick coconut milk (full fat)
- 2 tablespoons fresh lime juice
- 2 tablespoons rice syrup or agave
- 10 fresh mint leaves
- 1 green kiwi
For the topping:
- 1 green kiwi
- 2 SunGold kiwis
- fresh mint
- blueberries (optional)
- raspberries (optional)
- Place the almonds into a food processor and blend until they're nicely crushed. Then add the date and blend again until a sticky mixture forms.
- Press int the base of a spring form pan (7 inch) and put it in the freezer.
- Then make the cheesecake layer: Drain the cashews and put them together with the coconut milk, the lime juice, and the agave in a food processor and blend until it becomes creamy and smooth.
- Pour 3/4 of the cashew mixture evenly on the base layer and put it back in the freezer. Leave the rest in the blender and add one kiwi and about 10 leaves of fresh mint. Blend again until you get a light green and smooth mixture. Evenly pour on the first cheesecake layer and pt it back in the freezer for 2-3 hours.
- After the time in the freezer, top the cheesecake with the kiwis and garnish with blueberries, raspberries, and fresh mint leaves. If you want you can also add a few drizzles of agave or rice syrup on top. The cake is best when you allow it to warm up for about 20-30 minutes before serving. Enjoy!