Kiwi Cheesecake

kiwi cheesecake
  • 10 servings
  • 20 minutes to prepare
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  • For The Base:
  • 100g Booths pitted dates
  • 50g Booths almonds, roughly chopped
  • 70g coconut oil, melted
  • 100g Booths porridge oats
  • 50g Booths ground almonds
  • 1tsp vanilla extract
  • Pinch of salt
  • For The Cheesecake Mixture:
  • 5 ripe kiwis peeled
  • 400g cream cheese
  • 300ml double cream
  • 80g icing sugar
  • 1tsp vanilla extract
  • For The Kiwi Jelly Glaze:
  • 2 kiwis, peeled and blended
  • 60ml water
  • 2tbsp lemon juice
  • 2tbsp sugar
  • 12g powdered gelatin
  • To Decorate:
  • 2 kiwis, peeled and sliced
  • 100g blueberries
  • 30g flaked almonds



  1. Preheat the oven to 180°C/160°Fan/356°F/Gas Mark 4.
  2. Put the dates, chopped almonds and coconut oil into a food processor and whizz until a fine breadcrumb.
  3. Add the oats, ground almonds, vanilla extract and salt and process to a sandy consistency.
  4. Press into a 7inch springform baking tin and bake for 10-15 minutes until golden brown. Allow to cool.
  5. Chop the peeled kiwis into chunks discarding the white centre and blend in a food processor into a pulp.
  6. In a bowl, add the cream cheese, double cream, icing sugar, kiwi pulp and vanilla extract and whisk until you have a thick consistency.
  7. Spoon onto the base and evenly spread it out and allow to chill for 3-4 hours.
  8. To make the kiwi jelly glaze, blend the 2 peeled kiwis until smooth and add the water, lemon juice, sugar and blend for a few seconds.
  9. Dissolve the gelatin in a little hot water and once dissolved add to the kiwi mixture and mix well. Pour over the cheesecake mixture and allow to set for a further 4 hours.
  10. Decorate with the kiwi slices blueberries, edible flowers and sprinkling of flaked almonds.

Chef’s Tip:

Always use full fat double cream and cream cheese as this gives you the thicker consistency for the cheesecake to set firmly. Using lighter cream cheese will result in a thinner mixture and therefore won’t set when chilled.