Mini Feijoa Cheesecakes

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!

Makes 12 Servings
Total Time 90 Minutes
Difficulty Intermediate
Container 2.0-litre Container



  • 80g oats (I used 5 grain porridge)

  • 48g almond meal
  • 30g hemp seeds
  • 1 tsp grated fresh ginger
  • 170g dates, soaked
  • Pinch of salt


  • 350g of feijoas (scooped inside part only)
  • 240g of plant-based cream cheese (I used Angel Foods)
  • 60ml of lime juice
  • Sliced feijoas
  • Lime zest


  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 levelled surface.
  7. Remove from the freezer 15 minutes before serving.
  8. Garnish with sliced feijoa and lime zest. Enjoy!

Recipe credit: @greenkai_

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