Featured Recipe: Blueberry Kiwi Cheesecake Tart (Vegan)

Blueberry Kiwi Cheesecake Tart
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3 from 3 votes

Blueberry Kiwi Cheesecake Tart

Dairy-free, delicious and visually stimulating - a true celebration of earth month, embodied by this cheesecake tart - packed with calcium, healthy fats and protein.
Prep Time30 minutes
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


  • In a food processor, process pecans and walnuts until fine but not sticky.
  • Add the pitted dates one by one while processing and finish with coconut oil.
  • Process until the mix comes together.
  • Press into a parchment lined spring form pan and shape into a tart crust by hand.
  • In a high speed blender, combine all of the filling ingredients, blend until smooth and pour into crust.
  • Top with sliced kiwi and blueberries and allow to set for several hours before serving.
    Blueberry Kiwi Cheesecake Tart


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