This avocado lime cheesecake will become your favourite no-bake vegan cheesecake recipe ever.
Avocado lovers, listen up – this avocado lime cheesecake is about to change everything you ever knew about the vegan no-bake cheesecake.
It’s made with totally natural ingredients, plus, it’s free of refined sugar, dairy and flour.
The filling is made from cashew nuts (a classic vegan cheesecake dairy-substitute) and avocados, then flavoured and sweetened with lime and banana. If you didn’t know, avocados give a wonderfully creamy texture to vegan cheesecakes, and a beautiful green hue that makes them super-photogenic.
If you have nut allergies, you can switch out the almonds in the base for cacao nibs, and the cashews in the filling for more avocado. For the filling, simply substitute the cashew nuts for exactly the same weight of avocado, then add 4 tbsp. more coconut oil to ensure it all holds together.
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Created by Charlotte Helena
For The Base:
For The Filling:
- 140g Cashews* (soaked in boiling water for at least 1 hour)**
- 1/2 ripe avocado
- 2 tbsp. Coconut Oil (melted, room temperature)
- 2 tbsp. maple syrup/agave nectar or your favourite syrup sweetener
- 1/2 ripe banana
- Juice and zest of 1 lime
*To make this filling nut-free, simply swap the cashews for 140g avocado and add 4 tbsp. more coconut oil to ensure it holds together, as coconut oil is solid at room temperature.
**To soak your cashews, simply pop them in a heat-proof jug or container and cover with boiling water. Leave them to soak for at least 1 hour, then drain the water out. Your cashews will now be super-creamy – perfect for your no-bake vegan cheesecake.
1. To make the crust of the cheesecake, drop the almonds into a food processor and pulse for a few seconds to crush them into a rough flour consistency.
2. Add in the rolled oats, melted coconut oil and soft pitted dates, and blend again until you’re left with a slightly sticky, crumbly mixture.
3. Pour the mix into a small cake tin, around 20cm (loose bottom tins work best here), and firmly press the mixture into the tin and around the sides to create the pie crust.
4. Place this into the freezer whilst you prepare the filling – around 10 minutes minimum to set the coconut oil.
5. Next pour the cashews (if you’re using them), avocado, coconut oil, syrup, banana, lime juice and zest into a food processor and blend until very smooth and creamy. You can add more sweetener or lime juice here to taste if you prefer.
6. Now, pour the filling into the crust and leave in the freezer for 1-2 hours to set. Once set, decorate with some thin lime slices if you wish and serve. Store in the refrigerator.
Enjoy this avocado lime cheesecake recipe? Try these deliciously healthy vegan recipes next.