Indulge in this lighter take on classic cheesecake—no oven needed. We've swapped the traditional biscuit crust for wholesome granola and blended low-fat cottage cheese with ricotta for a creamy, guilt-free filling. Bursting with fresh Sungold kiwi flavor, it's an ideal summery treat.
For the base
For the filling
- 200 grams low-fat cottage cheese
- 250 grams ricotta
- 40 grams agave syrup
- Zest of 1 lemon
- Juice of ½ lemon
- Seeds from 1 vanilla pod
For the kiwi coulis
- 3 Zespri Sungold kiwis
- Juice of ½ lemon
For topping
- 3 Sungold kiwis, peeled and diced
These ingredients yield 8 individual cheesecakes.
Instructions
- Divide the granola evenly among 8 dessert glasses to form the base.
- In a bowl, combine cottage cheese, ricotta, agave syrup, lemon zest and juice, and vanilla seeds until smooth.
- Spoon the mixture over the granola, smooth the tops, and chill in the fridge for at least 4 hours.
- For the coulis, blend 3 kiwis with lemon juice. Drizzle over each cheesecake and top with diced kiwi.
Pro Tip
Prepare in sealable jars for easy transport to work or picnics.
Recipe and image: Zespri Sungold kiwi
