This vegan cheesecake recipe incorporates the unique flavor of Kiwano (horned melon) to create a refreshing dessert. Here’s how to make it:

Ingredients

• For the crust:
• 1 cup almonds or walnuts
• 1 cup pitted dates
• 1/4 cup shredded coconut (optional)
• For the filling:
• 2 cups cashews (soaked for at least 4 hours)
• 1/2 cup Kiwano pulp (seeds removed)
• 1/4 cup maple syrup or agave nectar
• 1/4 cup coconut oil (melted)
• Juice of 1 lemon
• 1 teaspoon vanilla extract

Instructions

Prepare the crust:

• In a food processor, blend the almonds or walnuts until finely ground.
• Add the pitted dates and shredded coconut (if using) and process until the mixture sticks together.
• Press this mixture into the bottom of a springform pan to form an even layer. Set aside.

Make the filling:

• Drain and rinse the soaked cashews. Place them in a blender or food processor.
• Add the Kiwano pulp, maple syrup, melted coconut oil, lemon juice, and vanilla extract.
• Blend until smooth and creamy. You may need to scrape down the sides occasionally to ensure everything is well mixed.

Assemble the cheesecake:

• Pour the filling over the crust in the springform pan, smoothing it out evenly.
• Refrigerate for at least 4 hours or until set.

Serve:

• Once set, remove from the springform pan and slice to serve.
• Optionally, garnish with fresh fruit or a drizzle of additional Kiwano pulp.

Tips

• Ensure that your Kiwano is ripe for optimal flavor; it should have a bright orange skin and feel slightly soft to touch.
• You can adjust the sweetness by adding more or less maple syrup based on your preference.

Enjoy your delicious and unique vegan Kiwano cheesecake!