Feijoa Cheesecake

Feijoa Cheesecake

Feijoa Cheesecake

Use up your mountain of feijoas with this delicious feijoa cheesecake.



  • 250 g gingernuts, can be replaced with Anzac biscuits
  • 100 g butter, melted


  • 10 medium feijoas, approx 250g scooped flesh
  • 1 lime, finely grated rind and juice
  • 250 g cream cheese, at room temperature
  • ¾ cup greek yoghurt
  • 2 Tbsp mild honey
  • 1 tsp vanilla essence
  • 3 tsp powdered gelatine
  • 2 Tbsp boiling water


  1. Lightly butter the sides and base of a 20cm springform cake pan. Line the base with baking paper.
  2. Crush the biscuits very finely. Keep a 1/4 cup aside to sprinkle on top. Combine the remainder with the butter. Press onto the base of the pan. Chill.
  3. Blend the feijoa flesh and lime rind and juice in a food processor, until smooth. Add the cream cheese, yoghurt, honey, vanilla essence and blend until smooth. Dissolve the gelatine in the boiling water and add to the filling. Mix well.
  4. Pour onto the biscuit base. Cover and chill for 3 hours or overnight.
  5. Serve in wedges topped with the reserved crushed biscuits.

Recipe sourced from bite.co.nz