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Close up feijoa cheesecake with slice taking out and silver serving ware.
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5 from 2 votes

Feijoa cheesecake

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.
Prep Time1 min
Cook Time0 mins
Chilling time8 hrs
Course: afternoon tea, Dessert, morning tea, Snack
Cuisine: Austalian, Kiwi, New Zealand
Keyword: cheesecake with gelatin, easy no bake dessert, Feijoa recipes, Kiwi dessert, Kiwi food, New Zealand dessert, New Zealand food, no bake cheesecake

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