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Raw Spiced Feijoa Cheesecake

Raw Spiced Feijoa Cheesecake
Recipe and photo by Baker Gatherer
Prep time 
Cook time 
Serves: 10-14 Slices
265g Pitted Dates
200g Whole Almonds
30g Shredded Coconut
1 Teaspoon Cinnamon
1-2 Tablespoon Water
450g Unsalted Cashews
140g Coconut Oil
3 Tablespoon Honey
400ml Coconut Cream
½ Teaspoon Vanilla Extract
Finely Grated Green Skin off 5 Feijoas
Spiced Feijoas
10 Medium Feijoas
70g Sugar (Your preference of unrefined)
160ml Water
½ Teaspoon Vanilla Extract
2 Teaspoon Cinnamon
1 Teaspoon Nutmeg
1 Teaspoon Ginger
  1. Since we need the Spiced Feijoas to be cooked and cooled, you need to start on them first or ideally prepare this ahead of time.
  2. In a medium saucepan add the ingredients for the Spiced Feijoas and bring to a boil.
  3. Turning down heat to a simmer, watch and stir for around 15 minutes until fruit has softened and liquids have thickened. Set aside to cool completely.
  4. When Spiced Feijoas are cool, start by lining a 20cm square baking tin with either your choice of cling film or baking paper and set aside.
  5. Using a large food processor, add the base ingredients (Minus the water) to the bowl and blitz until finely crumbed. If the mixture is a little dry and not balling together, add a little bit of water, blitz again until the right consistency.
  6. Firmly and evenly press mixture into the base of your prepared tin and place in the freezer while you start on the filling.
  7. Using the food processor again, add the filling ingredients (Minus the Feijoa Skin) to the bowl and blitz until smooth and creamy.
  8. Pour ⅔ of the filling into a large bowl, adding finely grated feijoa skin and mixing through thoroughly. Now pour this filling over the prepared base in the freezer. Return to freezer for about 10-15 minutes while you prepare the top layer.
  9. With ⅓ of the filling mixture still in the food processor, add to this the Spiced Feijoas (About 1 ½ cups) and once again blitz until smooth. When the previous layer has chilled and set slightly, pour Spiced Feijoa layer over top and smoothen surface.
  10. For best results leave to freeze overnight or at a pinch, 4-5 hours.
  11. Carefully remove cheesecake from baking tin and slice into desired segments or sizes. Serve immediately as is, or accompanied with fresh feijoas, spiced feijoas or even your favourite dairy free ice cream or yoghurt!