Avocado Lime Cheesecake
Avocado Lime Cheesecake


For the crust:
raw almonds 1 cup
desiccated coconut 1/4 cup
pinch of salt
pitted dates 3-4
coconut oil 1 ½ tsp
granulated sugar 1-2 tsp

For the filling:
avocado 1, large
maple syrup 2-3 tbsp
cream ½ cup
butter 1 ½ tbsp, melted and at room temperature
coconut oil 3 tbsp
fresh lime juice ½ cup
pure vanilla extract 1 tsp
pinch of salt

For garnish:
freshly cut berries


For the crust:

  1. Process almonds into crumbs using a food processor. Empty the crumb out and make a dough using little water after you add the shredded coconut and salt to the crumb.
  2. Add pitted dates and granulated sugar and blend until the crust starts to come together. 
  3. Finally pour the coconut oil in and blend well.
  4. Check if the blend is crumbly enough and then line the base and sides of 6″ spring form pan with baking-paper.
  5. Press the mixture down firmly and evenly with the back of a spoon.
  6. Bake for 5-8 minutes until lightly brown and set the crust aside.

For the filling:

  1. Blend the avocado, add the cream and vanilla in a food processor on medium speed until smooth.
  2. After blending once, add maple syrup and and lemon juice to the mixture and blend for a few seconds more. 
  3. Next, add butter, coconut oil and and the salt and beat until fluffy.
  4. Pour this filling over the crust, use a spoon to even out the surface and the edges.
  5. Cover with clingfilm and set it aside in the fridge to chill for 3 hours or overnight.

To serve:

  1. Put some fresh berries on top as garnish and serve .

Serves 3-4

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