Ginger – Kiwi Cheesecake on a Coconut – Pistachio Crust

A healthy and sunny cheesecake with kiwifruit and ginger.

About my love & hate affair with kiwifruit…

Kiwis are packed with vitamin C, making them incredibly healthy. And of course other vitamins and minerals, but let’s stick to the food part of blogging.

So far, so good. I love healthy food, so I love kiwis.

And I do love the look of kiwis too! The bright green flesh, speckled with tiny black seeds… But that is where it all goes wrong. At times I can be a picky eater. I HATE everything with SEEDS! Can’t stand ‘em.

The answer. Blend the kiwi into a cheesecake. And we’ve created a win-win situation! All the health benefits of kiwis, blended together in a creamy cheesecake filling.

For this cheesecake I paired the kiwi with some other flavours: ginger, coconut & pistachios. A match made in heaven!

The crust is probably my favourite part of the cheesecake. Naturally sweetened with dates, a nutty taste of the pistachios and a little coconut crunch.

But then the filling is so creamy with a little zing from the ginger. The filling is made with cashews and a thick coconut yogurt to lighten it up. And of course kiwi…

Top of the cheesecake with fresh kiwi (?!?), candied ginger, pistachios and coconut and it gets even more hard to pick a winning layer. This cheesecake is just an amazing combo of flavours.

And it’s so easy to make. Blend. Blend. Blend. And wait, probably the hardest part. Eat.

This kiwi ginger cheesecake makes a sneakily healthy and refreshing summer treat.

Cheesecake please!

More summer recipes:

Cucumber – Dill Gazpacho

Summer Salad with Cantaloupe Melon, Coconut Bacon & Cheese Truffles

Summer Pizza with Pea Pesto, Spiralized Zucchini & Radishes on a Thin Spelt Crust

Rose – Rhubarb Sticky Buns with Cardamom

Melon – Avocado Sherbet with Basil – Lime Sugar Topping

Hope you love this cheesecake as much as we did!

If you try this recipe, I’d love to hear what you think, just tag us on Instagram @chillies_for_chocolate.

And make sure to follow us on FacebookInstagram or Pinterest. Or subscribe to my emails to get weekly updates! Sharing is caring!

Ginger – Kiwi Cheesecake on a Coconut – Pistachio Crust

vegan, gluten free, soy free



For the crust:

¾ cup desiccated coconut

¼ cup pistachios

10 medjool dates, pitted & chopped (soaked for 30 minutes if not soft)

Pinch of salt

For the cheesecake filling:

1 cup cashews, soaked for 4 hours, rinsed & drained

½ cup thick coconut yogurt

1 green kiwi, peeled & chopped

¼ cup coconut oil

2 tbsp ginger syrup

1 tsp lemon juice

½ tsp vanilla

2 tbsp stem ginger, finely chopped



Toasted coconut flakes/desiccated coconut


Candied ginger



For the crust:

Pulse the pistachios and coconut in a food processor into a fine meal (a few bits are ok). Add the dates and salt and pulse until a sticky paste has formed.

Press into the pie form with loose bottom (20 cm) and place in the freezer.

For the cheesecake filling:

Blend the ingredients (except the stem ginger) for the filling until smooth. Stir in the stem ginger.

Pour the cheesecake filling on the base. Tap on the counter to remove air bubbles.

Place in the fridge (overnight) or in the freezer (a few hours) to set.

Garnish with kiwi, toasted coconut flakes, pistachios and candied ginger. Serve with extra kiwi and a drizzle of ginger syrup if desired. Enjoy!

© 2020, Chillies for Chocolate. All rights reserved.


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