Avocado Lime No-Bake Cheesecake
Ingredients
For the Crust
- 1½ cups (180 g) almonds or walnuts
- 1 cup (170 g) Medjool dates, pitted
- 2 tbsp shredded coconut
- 1 tbsp coconut oil
- Pinch of salt
For the Filling
- 2 ripe avocados
- 8 oz (225 g) cream cheese, softened
- ½ cup (120 g) Greek yogurt
- ⅓ cup (80 ml) maple syrup or honey
- Juice of 2 limes
- Zest of 1 lime
- 1 tsp vanilla extract
- 1 tsp gelatin (or agar-agar for a vegetarian version), dissolved according to package instructions
Garnish
- Lime zest
- Pumpkin seeds
- Fresh mint leaves
Instructions
- Blend the crust ingredients until sticky. Press firmly into a lined loaf pan or small cake pan and chill for 20 minutes.
- Blend the avocados, cream cheese, yogurt, maple syrup, lime juice, lime zest, and vanilla until silky smooth.
- Mix in the dissolved gelatin and blend briefly.
- Pour the filling over the chilled crust and smooth the top.
- Refrigerate for at least 6 hours, or overnight, until fully set.
- Garnish with lime zest, pumpkin seeds, and fresh mint before serving.
Prep Time: 20 minutes
Chill Time: 6 hours
Total Time: 6 hours 20 minutes
Serves: 8–10
