Feijoas are in season and abundant, and this raw spiced feijoa cheesecake is a great way to showcase their floral, aromatic flavor. Inspired by traditional ways of enjoying stewed feijoas with cream, this recipe turns that comforting combination into a chilled, creamy dessert that is naturally gluten free and easy to make dairy free. The result is a smooth, vibrant cheesecake layered with a gently spiced feijoa compote and a nutty date-almond base — excellent for holidays, dinner parties, or simply a weekend treat.
For best results prepare the spiced feijoas ahead of time and allow the assembled cheesecake to firm up in the freezer overnight. This ensures the filling sets properly and the flavors meld, giving you a slice that holds together cleanly while delivering bright, balanced tastes of feijoa, warming spices, and coconut.
- Base
- 265 g pitted dates
- 200 g whole almonds
- 30 g shredded coconut
- 1 teaspoon ground cinnamon
- 1–2 tablespoons water, if needed
- Filling
- 450 g unsalted cashews (soaked if you prefer a silkier texture)
- 140 g coconut oil, melted
- 3 tablespoons honey (or maple syrup for a vegan option)
- 400 ml coconut cream
- ½ teaspoon vanilla extract
- Finely grated green skin from 5 feijoas
- Spiced Feijoas
- 10 medium feijoas, halved and scooped
- 70 g sugar (unrefined sugar recommended)
- 160 ml water
- ½ teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- Start by making the spiced feijoas, since they need time to cool. In a medium saucepan combine the feijoa pulp, sugar, water, vanilla, cinnamon, nutmeg and ginger. Bring to a gentle boil over medium heat.
- Reduce the heat and simmer for about 15 minutes, stirring occasionally, until the fruit softens and the liquid thickens into a syrupy compote. Remove from the heat and set aside to cool completely.
- Line a 20 cm square baking tin with cling film or baking paper and set aside.
- Prepare the base by placing the dates, almonds, shredded coconut and cinnamon into a food processor. Pulse until the mixture forms fine crumbs and holds together when pressed. If the mix is too dry, add 1–2 tablespoons of water and pulse again.
- Press the base mixture firmly and evenly into the prepared tin. Transfer to the freezer while you make the filling.
- For the filling, combine the cashews, melted coconut oil, honey (or maple syrup), coconut cream and vanilla in the food processor. Blend until completely smooth and creamy. Scrape down the sides as needed for an even texture.
- Pour about two-thirds of the filling into a large bowl and fold in the finely grated green feijoa skin until well distributed. Spread this layer over the chilled base, smoothing the surface. Return to the freezer for 10–15 minutes to help it set.
- To make the top layer, add roughly 1½ cups of the cooled spiced feijoa compote to the remaining one-third of the plain filling in the food processor and blend until smooth and uniform in color.
- Remove the tin from the freezer and pour the spiced feijoa layer over the partially set layer. Smooth the top with a spatula and return the cheesecake to the freezer.
- Freeze overnight for best texture, or allow 4–5 hours at minimum. This gives the filling time to firm and the flavors to meld.
- When ready to serve, carefully lift the cheesecake from the tin using the cling film or paper. Slice with a sharp knife, wiping the blade between cuts for clean slices. Serve chilled with extra spiced feijoas, fresh slices of feijoa, or a scoop of dairy-free ice cream or yogurt if you like.
Tips and storage: If you soaked the cashews before blending, the filling will be particularly silky; drain them well before use. The cheesecake keeps well in the freezer; store slices in an airtight container and thaw briefly at room temperature before serving. This recipe is naturally gluten free and can be made dairy free by choosing maple syrup instead of honey and ensuring coconut cream is used.
Serving suggestions: This raw spiced feijoa cheesecake pairs beautifully with simple garnishes that enhance its bright, spiced profile — extra feijoa slices, a dusting of cinnamon, or a smear of leftover spiced feijoa compote on each plate works very nicely. It’s a refreshing alternative to baked cheesecakes and a seasonal highlight when feijoas are at their peak.