Blueberry Kiwi Cheesecake Tart

13 210 318
Ingredients Minutes Calories
Prep Cook Servings
3 h 30 min 0 min 12
Blueberry Kiwi Cheesecake Tart
Health Highlights


1/2 cup Pecans (crust)
1/2 cup Walnuts (crust)
10 date pitted Medjool date (crust)
1/4 cup Coconut oil (melted, crust)
349 gm Tofu, silken, extra firm (1 block, filling)
227 gm Tofutti Better Than Cream Cheese (1 pack, filling)
1/2 cup Cane sugar (filling)
1 tbsp Vanilla extract, pure (filling)
1/2 whole lemon(s) Lemon juice (filling)
1/2 whole lemon(s) Lemon peel (zest) (filling)
1/4 cup Coconut oil (filling)
1 cup Blueberries (topping)
2 large kiwi(s) Kiwi fruit (topping)


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.

Nutrition Facts

Per Portion

Calories 318
Calories from fat 180
Calories from saturated fat 77
Total Fat 20.0 g
Saturated Fat 8.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.0 g
Monounsaturated Fat 3.0 g
Cholesterol 0.8 mg
Sodium 106 mg
Potassium 271 mg
Total Carbohydrate 30 g
Dietary Fiber 3.0 g
Sugars 24.7 g
Protein 4.9 g

Dietary servings

Per Portion

Fruit 0.5
Meat Alternative 0.5

Energy sources


Meal Type(s)