Healthy cheesecake? Yes please!

The first thing I did once the weather finally perked up is dusted off the barbecue and headed to the butchers.

I ruddy love it!

So if you’re planning an al fresco dining experience this weekend, here is the perfect dessert for you…

Kiwi Cheesecake

Serves 3


For the base:

  • 30g almonds, finely chopped
  • 50g pitted dates, finely chopped
  • 1 tbsp coconut oil, melted

For the topping:

  • a small avocado, mashed
  • 2 kiwis, peeled and mashed
  • 60g coconut cream
  • 90g quark
  • 100g soft cream cheese
  • 2 tsps honey

To decorate:

  • 2 kiwis, finely sliced


  • Mix the base ingredients together in a bowl.
  • Divide between 3 ramekins, covering the bases evenly. Press gently.
  • In a bowl, mix together the topping ingredients until thoroughly combined.
  • Spoon the mixture into the ramekins. Level off with the back of a spoon.
  • Refrigerate for at least 1 hour until ready to serve. Top with sliced kiwi.
  • Cover and refrigerate any leftover cheesecake for up to 3 days.

Yum. Enjoy y’all.


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