This super zesty raw avocado lime cheesecake is insanely creamy, and believe it or not, incredibly easy to make, with only a handful of ingredients!
This vegan, no-bake summer treat embraces simplicity, and yet, looks absolutely stunning (don’t you think?) and tastes simply DIVINE! It’s the perfect summer dessert for your BBQ nights!
Loaded with healthy fats, vitamins (especially vitamin C!), minerals, and protein, this healthy delight nourishes not only your body but your soul as well! And without further ado, let’s dive in!
Ingredients
For the Crust
- Medjool dates
- shredded or desiccated coconut
- zest of lime
- salt
For the Filling
- cashews
- avocado
- lime juice
- maple syrup
- vanilla
- salt
(quantities in recipe card)
Dates: This is up to you, but I just prefer using Medjool dates (they are the big ones) for this recipe. They are just creamier than other dates and have that nice, slightly caramelly flavour.
Coconut: I prefer coconut over nuts in the base because we are using cashews in the filling and otherwise, I find, it would be a few too many of them in this cake. Also, coconut goes so well with the zesty, fresh lime flavour.
Cashews: These wonderfully creamy nuts give the cheesecake this insanely creamy texture. I prefer using organic or at least pesticide-free cashews.
Avocado: The softer the avocado, the creamier this cheesecake. It can even be bruised and brown, but make sure it still tastes alright ;). You won’t taste much of the avo later in the cake.
Lime: When it comes to any kind of citrus fruit, always, ALWAYS, use organic or spray-free! In this recipe, we use the juice as well as the zest and you really don’t want to add pesticides!
Equipment
To make this raw avocado lime cheesecake, you’re gonna need some sort of a blender or food processor. For the crust, a food processor works best, and for the filling, a high-speed blender is your best choice.
For the best, creamiest results for your filling, use a high-quality blender like Vitamix, nutribullet, etc.
Vitamix
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I used my Vitamix (1.4 litres / 48oz.) for both. The crust is a bit tricky, but if you use the tamper and push down the dates and coconut, it works pretty well at a low speed (about 3-4).
For the filling, I used the tamper as well and find that it helps heaps! I’m not intending to advertise the brand “Vitamix” (I actually bought mine second-hand!!), but it simply creates the best results—just FYI.
Instructions
Step One. Line a round spring form (mine is 20cm/8”) with baking paper on the bottom for easier removal.
Add the dates, coconut, lime zest and salt to a food processor or blender that is designed to process these kinds of ingredients!
Process until it comes together in a ball or until it simply sticks together. Press the base into the bottom of the prepared spring form and spread evenly.
Step Two. Add all the ingredients for the filling to a high-speed blender (or use the same blender you used to make the crust) and blend until smooth and creamy. You may need to adjust the amount of maple syrup to your liking :).
Pour the filling into the spring form, over the crust. Spread with a spatula and give the form a few taps on the kitchen counter. That usually helps pretty well to even out the surface.
Step Three. Put the raw avocado lime cheesecake into the freezer for approximately 2-3 hours to set. Ideally, leave it in there overnight.
Leave the cheesecake on the counter to defrost for a couple of minutes before trying to remove the ring of the spring form. It should come off easily. Wait about 20 minutes before slicing.
Substitutions
Some ingredients may be changed for this raw avocado lime cheesecake.
Coconut: Instead of coconut, you can also use nuts or seeds. For a different recipe, check out my passionfruit cheesecake crust for inspiration!
Nut-free: I once made a similar cheesecake that was 100% nut-free (the recipe will be shared at some point!). If you like, experiment with replacing the cashews with 1 avocado and add a bit of coconut milk.
Lime: I used a blend of lime and lemon for the cake you see in the pictures! Just lemon will taste very nice too.
Storage
I keep this raw vegan cheesecake in the freezer. However, you may keep it in the fridge as well. In the fridge, it does hold together, but it will be pretty soft and creamy.
This cake will keep in the freezer for 6 months, and up to a week in the fridge.
📖 Recipe
Equipment
- 1 cake tin/spring form 20cm / 8" (or smaller)
- 1 food processor/high-speed blender
Ingredients
For the Crust
- 230g / 1 ¼ cups Medjool dates pitted, about 12 dates
- 160g / 2 cups desiccated/shredded coconut
- zest of 1 lime ideally organic!
- 1 pinch of salt
For the filling
- 280g / 2 cups cashews soaked in water for at least 2h
- 1 avocado about 130g without seed
- 100ml / ⅓ cup + 1 tbsp maple syrup to taste
- 80ml / ⅓ cup lime juice about 3-4 limes
- zest of 1 lime ideally organic!
- 1 teaspoon vanilla
- 1 pinch of salt
Instructions
- Line a round spring form (mine is 20cm/8”) with baking paper on the bottom for easier removal.Add the dates, coconut, lime zest and salt to a food processor or blender that is designed to process these kinds of ingredients! Process until it comes together in a ball or until it simply sticks together. Press the base into the bottom of the prepared spring form and spread evenly.
- Add all the ingredients for the filling to a high-speed blender or food porcessor and blend until smooth and creamy. Pour the filling into the spring form, over the crust. Spread with a spatula.
- Put the cheesecake into the freezer for approximately 2-3 hours to set. Ideally, leave it in there overnight.Defrost the cake for a couple of minutes before trying to remove the ring of the spring form. It should come off easily. Wait about 20 minutes before slicing.
