Raw Kiwi Cheesecake Cups

Updated: Apr 17, 2019

No baking required to make this refined sugar free, dairy free and gluten free Raw Lime + Pistachio Slice……  Good for you and tastes amazing!


Kiwi Jam

  • 3 tbsp chia seeds

  • 5 kiwis peeled and cubed

  • 1/4 cup water

  • 1 tbsp maple syrup

Base Layer

  • 1/2 cup raw almonds

  • 2 tbsp melted coconut oil

  • 6 pitted Medjool dates, pits removed ( soak them in hot water for 1 hr if you dont have a high speed food processor)

  • 2 tbsp shredded coconut

  • 1/3 cup oats

  • pinch of pink salt

Centre Layer

  • 1/2 cup raw cashews, soaked in water for 4-6 hours and rinsed

  • 1/3 cup coconut cream

  • 2 tbsp coconut oil

  • 2 tbsp maple syrup

  • 1/4 tsp vanilla extract

  • pinch of pink salt


  1. Place almond and oats in a food processor and blend until you get a fine crumble consistency.

  2. Add dates, coconut oil, pinch of salt, maple syrup, shredded and coconut to food processor and blend until you get a sticky and dough consistency

  3. Line a cupcake or cake tin ( if using cake tin add parchment paper) place dough in the baking tin and press it down with a spatula until it covers the mould and flatten to create a consistent and smooth surface.

  4. Place in freezer while you prepare your centre layer.

  5. Add centre ingredients to a food processor ad blend until smooth and creamy. Add mixture to your mould and freeze for 30 min.

  6. In the mean time your layer are setting prepare the chia jam. Bring a small pot to medium heat. Add chopped kiwi, water and syrup and cook for 5- 8 min until kiwi is cooked and sticky. Remove from pot and transfer to a bowl. Smash kiwi pieces with a fork and add chia seeds. Mix well and let it cool down for 10 min.

  7. Take you cheese cake from the freezer top with kiwi jam and pop in the freezer for 3 hours.

Before serving take cheesecake from the freezer and let defrost for 5 min before serving. Keep them stores in a sealed container in the freezer.

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