This simple no-bake calamansi cheesecake is a light and refreshing dessert option that is full of tropical flavours.
1/2 cup Medjool dates, pitted and chopped
1/4 cup toasted almonds
1/4 cup toasted walnuts
1 cup light cream cheese
1/2 cup Greek yogurt
4 tbsp honey
2 tbsp calamansi juice and zest (or lime)
6 tbsp Whaiora Green
3 tbsp pomegranate
6 tbsp ripe mangoes
1/4 cup blueberries
2 tbsp toasted coconut flakes
- Blend the Medjool dates, almonds and walnuts in a food processor, then press onto the bottom of a cake pan. Allow to rest in the freezer while working on the filling.
- Blend the cream cheese, yogurt, honey and calamansi juice. Add Whaiora Green powder and continue blending until the ingredients are well incorporated and the mixture is light and fluffy.
- Pour the filling over prepared crust and spread evenly. Freeze for 4 hours before slicing.
- Top with fruits and toasted coconut flakes if desired.