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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:

almonds

dates

cashews

thick coconut milk

rice syrup or agave

fresh lime juice

kiwis

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.

Let me know if you give this vegan kiwi cheesecake a try. As always, I love hearing from you guys on the blog, Facebook, and Instagram!

Have a great week, everyone!

Sina – xx