• Skip to main content
  • Skip to primary sidebar
Keep calm and eat ice cream
menu icon
go to homepage
  • Recipes
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
  • search icon
    Homepage link
    • Recipes
    • About
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
  • ×
    You are here: Home / Cheesecakes / Feijoa cheesecake

    Feijoa cheesecake

    Published: May 1, 2021 · Modified: Nov 5, 2022 by Sarah Brooks

    219 shares
    • Share147
    • Yummly
    • Tweet
    Jump to Recipe
    Slice of feijoa cake on the serving plate with vintage spoon, rest of cake and fresh feijoas in the background and text overlay, feijoa cheesecake, KCAEIC.

    This no bake feijoa cheesecake is fresh, creamy, tangy and absolutely delicious! It's so good you'll be making it on repeat all feijoa season.

    Slice of feijoa cake on the serving plate with vintage spoon, rest of cake and fresh feijoas in the background.
    Feijoa cheesecake.
    Jump to:
    • Ingredients
    • How to make feijoa cheesecake
    • How to serve
    • How long is cheesecake good for in the fridge?
    • Looking for more yummy feijoa recipes?
    • 📋 Recipe
    • 💬 Comments

    Feijoas, sometimes also called pineapple guavas, are one of the things my kiwi husband misses most from New Zealand. In New Zealand feijoas are planted everywhere. A single tree or bush can produce masses of fruit during feijoa season, anywhere from March to May in the southern hemisphere, depending on the variety.

    One of my husband's other great loves in life is cheesecake. So when we were lucky to be given a huge bag of feijoas and I went on a big feijoa recipe kick it made sense to come up with delicious cheesecake, along with a feijoa crumble, feijoa cake and of course feijoa ice cream 🙂

    Ingredients

    Feijoa cheesecake ingredients, feijoas, butter, digestive biscuits, white sugar, thickened cream, cream cheese, lemons, gelatin.

    Feijoas: you can use fresh or frozen feijoa pulp for this recipe. You will need one and a half cups of flesh or about 300gms in total.

    In New Zealand feijoas are of course readily available. A lot of people have trees or a given fruit by friends and family. Outside New Zealand feijoas are sometimes available to order on line or you could try putting a call out to local buy/sell/swap groups. You can also use frozen feijoa pulp for a year round treat.

    Lemons: some fresh lemon helps boost the natural tang of the feijoas in this no bake cheesecake. You could also use limes instead.

    Cream cheese: full fat cream cheese is best for this recipe for that classic creamy cheesecake taste. If you use light cream cheese it may not set properly.

    Cream: I use thickened cream which as a fat content of about 34%. You could also use heavy cream or heavy whipping cream which is similar.

    Sugar: a little sugar helps balance the tang of the feijoas. I used white sugar in this recipe to let the feijoa flavor shine.

    Gelatin: a little bit of gelatin helps this no bake cheesecake set. Without it the amount of liquid is likely to prevent the cheesecake from setting properly and you would end up with cheesecake soup! Gelatin can vary in its strength depending on the brand, see the note the recipe card for a guide on how to check you have the right amount.

    Digestive biscuits: are a type of sweet whole meal cookie sold in Australia. If you can't get digestives you can use the same amount of Graham crackers or Graham cracker crumbs.

    Butter: because butter makes most things taste better. In this recipe it binds and sets the base.

    How to make feijoa cheesecake

    NB to get the lovely high on this cake I used a slightly smaller 7 inch by 2 & ½ inch spring form cake tin (18cm x 6.5cm). You can use a wider cake tin if that's what you have, but your cake will be flatter.

    To make the cheesecake base

    Grease and line your cheesecake pan. Break the biscuits into fine crumbs, either by breaking up and blitzing in a food processor. Or if you don't have one you can put them in a plastic bag on a chopping board, cover with a tea towel and carefully bash with a rolling pin.

    Spring form cheesecake tin lined with baking paper.
    Adding melted butter to biscuit crumbs.
    Firming down biscuit and butter mix into pan for cheesecake base.

    Melt the butter in a microwave in or in a pan on the stove top. Add the butter to the crumbs and mix well. Tip into prepared cake tin. Press down firmly with the back of a spoon and chill for at least one hour, and up to twenty four hours before filling.

    Hot tip: do not skip chilling the base. If its to hot when you add the filling it can make the filing weep, resulting in a soggy cheesecake base. If you are pressed for time on the day you can make the base the day before and store it in the fridge until you have time to make the filling.

    To make the cheesecake filling

    First make sure your cream cheese is at room temperature. This could take thirty minutes or more, depending on where you are.

    Slicing open lemons to juice after zesting the outside.
    Adding lemon juice to cream cheese.
    Adding sugar to cream cheese.
    Beating cream cheese, sugar and lemon juice with a hand held electric mixer.

    Zest the lemon and put the zest aside to decorate the cheesecake with once set. Cut the lemon in half and juice the lemon. Put any left over juice aside to decorate the cheesecake with the following day. Beat together the cream cheese, sugar and lemon juice until just combined and smooth.

    Removing flesh from feijoas.
    Straining feijoa pulp through a fine sieve.

    Cut the feijoas in half lengthways and scoop out the flesh. You will need one and a half cups of firmly packed flesh or 300gms. Blitz the feijoa flesh in a food processor until smooth. Strain through a fine mesh. You should have about one cup of strained feijoa pulp.

    Adding strained feijoa pulp to cream cheese mix.

    Add the feijoa pulp to the cream cheese mix and mix well.

    Hot tip:

    How to fix lumpy cheesecake batter

    You can blitz the batter at this point with a stick/immersion blender to help remove the lumps from the cheesecake batter. You can also do this briefly after you have added the cream and gelatin mix.

    .

    In a separate bowl microwave proof bowl add the room temperature water and sprinkle over the gelatin to bloom for five minutes.

    Sprinkling gelatin over cold water.
    Whisking melted gelatin to ensure all melted and mixed in.

    While the gelatin is blooming put your cream in a separate and whip until soft peaks form. Once the gelatin has bloomed, melt it by microwaving it for about ten to fifteen seconds. Mix well to ensure all the gelatin is mixed in and dissolved.

    Adding cream to melted gelatin to temper it.
    Whipping cream with an electric hand held beaters.

    Temper the gelatin by adding a couple of spoonful's of the whipped cream and mix well. Add the tempered gelatin to the whipped cream by pouring it in slowly in batches while whipping the cream, ensuring its mixed well between each addition.

    Add the cream to the rest of the cheesecake base. The cheesecake batter should be nice and smooth and this point. If there is too much temperature differentiation between your ingredients the gelatin can set too quickly, resulting in lumpy cheesecake batter. You can briefly blitz the cheesecake batter with a stick/immersion blender again at this point until the batter is nice and smooth. So not over blend or you will curdle and over-whip your batter.

    Adding cheesecake filling to base.
    Smoothing down cheesecake filling with an offset spatula.

    Pour the cheesecake batter over the chilled base and smooth down the top. Chill in fridge overnight or for at least eight, preferably twelve hours to allow the cheesecake to set properly.

    Removing cheesecake from base of tin.
    Slicing feijoa disks to decorate cheesecake with.

    Once set carefully open your spring form tin. If the baking paper is sticking you may need to use a butter knife to carefully unstick the paper from the tin, otherwise it can catch. Use a large sharp knife to slip between the cheesecake base and the baking paper on the bottom, then carefully transfer to a plate.

    Slice some fresh feijoa coins. Dip them briefly on each side in the leftover lemon juice to stop them going brown. Place the feijoa disk around the edge of the cheesecake. Sprinkle the lemon zest in the center and you're done!

    How to serve

    Feijoa cheesecake with slice taking out, silver serving ware and fresh feijoas and feijoa leaves in the background.
    Feijoa cheesecake with a slice cut out.

    To serve this pretty cake put the kettle on to make a cuppa, pop the cake onto a place, slice and enjoy! Perfect for morning or afternoon tea or when you want something fresh and delicious.

    How long is cheesecake good for in the fridge?

    This no bake cheesecake will store well covered in the fridge for up to five days, however after the first day or two the fresh feijoa disks on top may start to dry out a bit.

    Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream

    Looking for more yummy feijoa recipes?

    Why not try making

    • Lolly Slice
    • Feijoa cake
    • Biscoff Cheesecake
    • No bake mango cheesecake
    • Passionfruit cheesecake

    Follow me on Facebook or Pinterest for many more delicious recipes.

    Slice of feijoa cake on the serving plate with vintage spoon, rest of cake and fresh feijoas in the background.
    Slice of feijoa cheesecake on a plate.

    📋 Recipe

    Close up feijoa cheesecake with slice taking out and silver serving ware.

    Feijoa cheesecake

    Author: Sarah Brooks
    This no bake feijoa cheesecake is fresh, creamy, tangy and absolutely delicious! Its so good you'll be making it on repeat all feijoa season.
    5 from 2 votes
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time 30 mins
    Cook Time 0 mins
    Chilling time 4 hrs
    Total Time 4 hrs 30 mins
    Course afternoon tea, Dessert, morning tea, Snack
    Cuisine Austalian, Kiwi, New Zealand
    Servings 10 slices, approx.
    Calories 415 kcal

    Equipment

    • Spring form cake tin, 7" x 2.5" (18cm x 6.5cm)
    • Electric hand beaters or stand mixer
    • Stick/immersion blender with chopping bowl attachment or food processor

    Ingredients

    Cheesecake base

    • 2 & ⅓ cups (250gms) digestive biscuits
    • 1 stick (115gms) butter
    • extra butter to grease tin

    Cheesecake filling

    • 2 x 8 ounce tubs  (450gms total) full fat cream cheese
    • ¾ cup (165gms) white sugar
    • 2 tablespoons freshly squeeze lemon juice
    • 1 and ½ cups (300gms) feijoa pulp
    • 3 tablespoons (45mls) room temperature water
    • 1 & ½ tablespoons (7.5gms) gelatin powder
    • 1 cup (250mls) thickened cream

    Optional decorations

    • zest from one to two lemons
    • 2 - 3 freshly sliced feijoas
    • a splash lemon juice

    Instructions
     

    Cheesecake base

    • Line the base and sides of a spring form tin with baking paper.
    • Break up the biscuits and blitz briefly in a food processor to bread into crumbs. Alternatively you can put them into a plastic bag, cover with a tea towel and gentle hit with a rolling pin.
    • Melt the butter by cubing, adding to a microwave proof bowl and microwave for a minute or two.
    • Pour the melted butter into the biscuits crumbs and mix until it resembles fine bread crumbs.
    • Pour into lined spring form tin and press down at the bottom to form the base.
    • Chill in fridge for at least one hour and up to overnight.

    Cheesecake filling

    • NB Make sure your cream cheese is at room temperature.
    • Zest the lemon and put the zest side to decorate the cheesecake with. Juice the lemon.
    • Beat the cream cheese, sugar and lemon juice together.
    • Cut the feijoas in half length ways and scoop out the flesh. You will need one and a half cups of tightly packed feijoa flesh, or 300gms.
    • Blitz the feijoa flesh in a food processor or chopping bowl of a stick/immersion blender until smooth. Strain the feijoa pulp through a fine sieve. You should have one cup in total.
    • Add the strained feijoa pulp to the cream cheese mix and blend well. You can blitz the mix briefly with a stick/immersion blender to get it extra smooth.
    • Put the water in a microwave proof bowl. Sprinkle the gelatin evenly over the water and allow to bloom for five minutes.
    • While the gelatin is blooming, in a separate bowl whip the cream with an electric hand held beaters or stand mixer until peaks just start to form.
    • Once the gelatin has bloomed microwave for about ten to fifteen seconds, or until has just melted. Whisk to ensure all the gelatin has melted and mixed in properly.
    • Add a couple of spoons of cream to the gelatin and mix it well to temper it. Slowly add the tempered gelatin to the whipped cream while beating, ensuring all the gelatin is well mixed in.
    • Quickly add the cream mix to the rest of the cheesecake mix and blend well. You can use as stick/immersion blender again here to help make sure there are not lumps and its well blended, but do not over mix or it will curdle.
    • Pour the cheesecake mix onto the chilled base and smooth down. Chill in the fridge for at least eight hours, preferably over night.
    • Once set remove the cake from the pan by undoing the outside. If the baking paper is stuck to the tin you may need to carefully ease it off with a butter knife. Use a large knife by putting it between the bottom of the cheesecake and the baking paper, then carefully lift it onto a plate.
    • To decorate cut some fresh feijoas into thick coins. Briefly dip each side into some lemon juice and arrange on the cheesecake. Sprinkle on reserved lemon zest and you're done!

    Notes

    The gelatin helps the cheesecake set, despite the liquid from the feijoa pulp.   If you leave it out your cheesecake is likely to turn to mush.
    Gelatin brands can vary widely in their strength.  
    In Australia I used McKenzie's Gelatin powder.  If you are outside Australia you could try using half a satchel of Knox Gelatin, or enough to set 2 cups (500mls) of liquid.  To much gelatin can make the cheesecake gummy and unpleasant so you may need to experiment with you brand to get the right balance.  
    NB to get the lovely high on this cake I used a slightly smaller 7 inch by 2 & ½ inch spring form cake tin (18cm x 6.5cm). You can use a wider cake tin if that's what you have, but your cake will be flatter

    Nutrition

    Calories: 415kcalCarbohydrates: 66gProtein: 7gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 27mgSodium: 298mgPotassium: 182mgFiber: 4gSugar: 35gVitamin A: 354IUVitamin C: 13mgCalcium: 66mgIron: 2mg

    Nutritional Disclaimer

    Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

    Keywords: no bake cheesecake
    Tried this recipe?Let us know how it was!

    Join the community!

    Like Keep Calm and Eat Ice Cream on Facebook for more great recipes

    Slice of feijoa cake on the serving plate with vintage spoon, rest of cake and fresh feijoas in the background and text overlay, feijoa cheesecake, KCAEIC.
    Served feijoa cheesecake.

    Pin it for later!

    Slice of feijoa cake on the serving plate with vintage spoon, rest of cake and fresh feijoas in the background.

    Feijoa cheesecake on a plate.
    219 shares
    • Share147
    • Yummly
    • Tweet

    Reader Interactions

    Comments

    1. Shawn

      May 10, 2021 at 3:05 am

      5 stars
      Gave this recipe a go, and found it so easy .. plus the end result tasted amazing!! Another great way to make use of feijoas.

      Reply
      • Sarah Brooks

        May 10, 2021 at 12:54 pm

        Thanks Shawn, the picture of your cake looked great! I'm so glad you and your family loved it 🙂

        Reply
      • Silvia

        May 16, 2021 at 9:30 pm

        Absolutely loved this cheesecake. Such a delicate taste. Perfect dessert it was light and the lemon zest makes it perfect. Thanks for this great recipe.

        Reply
        • Sarah Brooks

          May 18, 2021 at 12:24 pm

          You're very welcome Silvia, I'm so glad you loved it. The photo of your cake looked amazing!

          Reply
    2. Silvia

      May 16, 2021 at 9:31 pm

      5 stars
      Yes definitely 5 stars

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Sarah and Damian eating ice cream

    Ice cream from my favourite ice cream shop on our wedding - we even gave the guests gift vouchers for ice cream!

    Hi I’m Sarah and welcome to Keep Calm and Eat Ice-cream.

    I’ll be sharing all the things I love about ice-cream, eating it, making it, reviewing it, bathing it in (kidding) and all the things in between. So sit back, grab a scoop and come on a delicious journey with me

    Recipe of the month
    Biscoff Cheesecake

    Cheesecake on a serving board with serving wear, jar of Biscoff and Biscoff cookies and slice of cake in background.

    Latest ice cream recipes

    Close up peanut butter ice cream in a bowl with roasted peanuts.

    Peanut Butter Ice Cream

    Close up three scoops dulce de leche ice cream with drizzle.

    Dulce De Leche Ice Cream

    Close up of three scoops of ice cream in a bowl.

    Chunky Monkey Ice Cream

    More ice cream recipes

    Latest popsicle recipes

    Close up popsicles surrounded by fresh pineapple, cherries and cherry leaves.

    Pineapple Cherry Popsicles

    Close up Popsicles surrounded by fresh cherries and mango.

    Cherry Mango Popsicles

    Close up of strawberry jello popsicle with mini strawberry jello molds.

    Jello popsicles

    More popsicle recipes

    Latest dessert recipes

    Close up Oreo turkey cookies

    Oreo Turkey Cookies

    Milkshake in a mason jar with a straw, whipped cream, banana chip crumbs and a cherry on top.

    Banana Milkshake

    Group of three sundaes, classic, strawberry and caramel, with whipped cream, nuts, sprinkles, wafers and cherry, on a plate with spoons, nuts and sprinkles.

    Ice Cream Sundae

    More dessert recipes

    Short on time? - Check out our recipes and collections as web stories.

    Web Stories

    Check out more tasty recipes

    Most shared posts

    Cheesecake on a serving board with serving wear, jar of Biscoff and Biscoff cookies and slice of cake in background.

    Biscoff Cheesecake

    Shares: 2011

    Close up slice of caramilk cheesecake on a plate with a fork with rest of cake and caramilk chocolate in the background.

    Caramilk cheesecake

    Shares: 2466

    Close up passion fruit cheesecake with passion fruit coulis, a vintage fork in front, fresh passion fruit and passion fruit leave on the side.

    Passion fruit cheesecake

    Shares: 969

    Passion fruit coulis in a glass jar with a vintage spoon in front and fresh, cut open passion fruit and passion fruit leaves on the side, on a wooden chopping board.

    Passion fruit coulis

    Shares: 840

    Lemon, lime and bitters popsicles with fresh lemon and limes.

    Lemon, lime and bitters popsicles

    Shares: 797

    Footer

    About

    • About
    • Contact us
    • Privacy Policy
    • Accessibility Policy
    • Cookie Policy
    • Terms and Conditions

    Newsletter





    Social Media

    Follow me on your favorite social media and recipe sharing channels

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Copyright © 2022 Sarah Brooks