Featured Recipe: Blueberry Kiwi Cheesecake Tart (Vegan)

Blueberry Kiwi Cheesecake Tart
4 from 1 vote
Blueberry Kiwi Cheesecake Tart
Blueberry Kiwi Cheesecake Tart
Prep Time
30 mins
Dairy-free, delicious and visually stimulating - a true celebration of earth month, embodied by this cheesecake tart - packed with calcium, healthy fats and protein.
Course: Dessert
Cuisine: Vegan
Servings: 12 Slices
  • ½ Cup Pecans
  • ½ Cup Walnuts
  • 10 Medjool Dates Pitted
  • ¼ Cup Coconut Oil Melted
  • 1 Pack “Morinaga” Extra Firm Silken Tofu 349g
  • 1 Pack “Tofutti” Cream Cheese 227g
  • ½ Cup Organic Cane Sugar
  • 1 tbsp Vanilla Extract
  • ½ Organic Lemon Juice & Zest
  • ¼ Cup Coconut Oil Melted
  • 1 Pack Organic Blueberries 4.4oz
  • 2 Organic Kiwi
  1. In a food processor, process pecans and walnuts until fine but not sticky.
  2. Add the pitted dates one by one while processing and finish with coconut oil.
  3. Process until the mix comes together.
  4. Press into a parchment lined spring form pan and shape into a tart crust by hand.
  5. In a high speed blender, combine all of the filling ingredients, blend until smooth and pour into crust.
  6. Top with sliced kiwi and blueberries and allow to set for several hours before serving.
    Blueberry Kiwi Cheesecake Tart
Recipe Notes

Each Serving Contains:

351 calories; 11g protein; 22 g total fat (0 g trans fat); 30 g total carbohydrates; 23 g of sugar; 145mg sodium

1 Comment

  1. Janet Matthews on April 19, 2017 at 9:22 am

    Thanks for making sure this recipe is WHEAT FREE – which in my world goes together with dairy-free.
    Dairy-free- Wheat-free should never be separated. There is no point in one without the other.

    Thank you!

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