There's something about floral notes in desserts that immediately slows life down. Combined with the zesty tropical burst of kiwi, this cheesecake isn't just a treat for your taste buds—it's an experience for your senses.
The base is wholesome, made from oats and walnuts, giving it that grounding nuttiness. The tofu filling creates a creamy, airy texture that melts in your mouth. The lavender? Oh, it takes you to a field of calm, one bite at a time.
And the final touch—those bright green kiwi slices! They remind me of summer mornings and sunlit kitchen tables. Add a sprinkle of pistachios or a swirl of coconut yogurt, and you've turned this cheesecake into a masterpiece worthy of any celebration (or solo indulgence!).
Make this when you need a pause, a mindful moment, or a burst of creative kitchen joy. 🌿🍰

 Kiwi Lavender  Dream Cheesecake

Ingredients

 For the Crust:

• 1 cup gluten-free oats
• 1/2 cup walnuts
• 2 tbsp maple syrup (or erythritol for a sugar-free option)
• 2 tbsp water (adjust as needed for binding)

 For the Filling:

• 400g firm tofu (pressed and drained)
• 1/2 cup thick coconut cream (chilled; use only the solid part)
• 3-4 tbsp maple syrup or erythritol (to taste)
• 1 tsp vanilla extract
• 1 tbsp dried lavender buds (culinary grade)
• 2 tsp cornstarch (or tapioca flour)
• Juice of 1/2 lemon

 For the Topping:

• 4-5 ripe kiwis, sliced
• 1 tsp lavender buds for garnish
• Optional: A dollop of coconut yogurt, chopped pistachios, or sliced almonds for extra decoration and crunch

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Instructions

1. Prepare the Crust:

1. Blend the oats and walnuts in a food processor until fine.
2. Add maple syrup and water, and blend again until the mixture holds together when pressed.
3. Press the mixture evenly into the bottom of a lined springform pan. Refrigerate it until chilled.

2. Make the Filling:

1. Combine tofu, coconut cream, maple syrup (or erythritol), vanilla extract, lavender buds, cornstarch, and lemon juice in a blender.
2. Blend until smooth and creamy. Taste and adjust sweetness if needed.
3. Pour the filling over the chilled crust and smooth the top with a spatula.

3. Bake and Chill:

1. Bake the cheesecake in a preheated oven at 160°C (320°F) for 25–30 minutes. The filling should look set but still slightly jiggly.
2. Allow it to cool completely, then transfer it to the fridge to chill for at least 4 hours (or overnight).

4. Add the Kiwi Topping:

1. Once the cheesecake is fully chilled, arrange sliced kiwi in a circular pattern on top.
2. Sprinkle with lavender buds and add optional garnishes: a dollop of coconut yogurt, chopped pistachios, or sliced almonds. These add beautiful texture and flavor.
3. Slice, serve, and enjoy your dreamy, vibrant cheesecake!

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Whether you’re sharing this Kiwi Lavender Dream Cheesecake with friends or savoring it alone with a cup of tea, I hope it brings a little calm and creativity into your day. If you try this recipe, let me know how it turned out—did you add the yogurt, pistachios, or almonds? I’d love to hear!

Until next time, keep creating magic in your kitchen! ✨🍃