It’s feijoa season again, and the trees are full of fruit. Growing up, feijoas were always nearby — either in our yard or a neighbour’s — and there were many afternoons of happily snacking on the soft, aromatic flesh straight from the tree. Because feijoas ripen quickly and can be abundant, I learned early to preserve them so none went to waste. One of my favourite ways to enjoy the crop is to stew feijoas and serve them later over cereal, with desserts, or — as my mother liked it — with a generous pour of cream.
As the weather cools, these spiced flavours feel especially comforting. This recipe is for a raw spiced feijoa cheesecake that keeps the bright, floral notes of feijoa while adding warming spices. It’s a great option if you prefer not to have stewed feijoas in cream but still want a rich, creamy dessert. The cheesecake is naturally gluten- and dairy-free when made as written, and it freezes well, so it’s suitable for preparing ahead for gatherings or a special treat.
To get the best texture and flavor, prepare the spiced feijoas before assembling the cheesecake and allow the finished cake to freeze overnight. Below you’ll find a clear ingredient list and step-by-step instructions for making the base, the creamy filling, and the spiced feijoa layer.
- Base
- 265 g pitted dates
- 200 g whole almonds
- 30 g shredded coconut
- 1 teaspoon ground cinnamon
- 1–2 tablespoons water (as needed)
- Filling
- 450 g unsalted cashews (soaked or pre-roasted to your preference)
- 140 g coconut oil
- 3 tablespoons honey (or maple syrup for vegan option)
- 400 ml coconut cream
- ½ teaspoon vanilla extract
- Finely grated green skin from 5 feijoas (for flavour)
- Spiced Feijoas
- 10 medium feijoas, halved or chopped
- 70 g sugar (use unrefined if preferred)
- 160 ml water
- ½ teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- Begin by making the spiced feijoas, as they need time to cool. In a medium saucepan combine the chopped feijoas, sugar, water, vanilla, cinnamon, nutmeg and ginger.
- Bring the mixture to a gentle boil, then reduce the heat and simmer. Stir occasionally for about 15 minutes, or until the fruit softens and the liquid thickens into a syrup. Remove from heat and let the spiced feijoas cool completely. You can make these a day ahead for convenience.
- Line a 20 cm square baking tin with baking paper or cling film, leaving some overhang to help remove the cake later. Set the prepared tin aside.
- To make the base, place the pitted dates, almonds, shredded coconut and cinnamon into a food processor. Pulse until the mixture resembles fine crumbs and sticks together when pressed. If it is too dry, add 1–2 tablespoons of water gradually and pulse again until it binds.
- Press the base mixture firmly and evenly into the bottom of the lined tin. Smooth the surface and transfer the tin to the freezer while you prepare the filling.
- For the filling, add the cashews, coconut oil, honey, coconut cream and vanilla to the food processor. Blend until completely smooth and creamy. This may take several minutes; scrape down the sides as needed to ensure an even texture.
- Pour about two-thirds of the filling into a separate bowl and stir in the finely grated feijoa skin until well combined. Pour this feijoa-scented filling over the chilled base and return the tin to the freezer to set for 10–15 minutes.
- With the remaining one-third of the filling still in the processor, add approximately 1½ cups of the cooled spiced feijoas. Blend until smooth and well incorporated. Pour this spiced feijoa filling over the set feijoa layer and smooth the surface with a spatula.
- For best results, freeze the assembled cheesecake overnight so it firms up thoroughly. If short on time, allow at least 4–5 hours in the freezer.
- When ready to serve, lift the cheesecake from the tin using the overhanging paper or cling film. Place on a cutting board and slice into 10–14 pieces with a sharp knife. For cleaner slices, warm the knife under hot water and dry between cuts.
- Serve the cheesecake chilled, garnished with fresh feijoas, a spoonful of the remaining spiced feijoas, or a scoop of dairy-free ice cream or yoghurt if desired.
This raw spiced feijoa cheesecake brings together the floral tang of feijoa with warming spices and a creamy, coconut-cashew filling. The date-and-almond base provides a chewy, nutty contrast that complements the fruit layers. It is a forgiving recipe: you can adjust sweetness to taste, swap honey for maple syrup for a vegan version, and vary the spices to suit your preference. Preparing the spiced feijoas ahead of time not only deepens the flavour but also makes the assembly day much quicker. Enjoy this dessert as a seasonal celebration of feijoas or as an elegant treat for guests.