Almost everyone loves cakes – that’s a fact! Some people love sweet cakes, others – sour and refreshing cakes. But the common thing is that it’s very hard to find a person that will say “no” to a cake. This creamy vegan lime and avocado cheesecake is perfect for people who give preference to refreshing and delightfully sour cakes.
In my opinion, the best part of this creamy vegan lime and avocado cheesecake is the fact that it doesn’t need to be frozen. I have always discarded an idea to make a vegan cheesecake, because most of them require freezing. I really don’t like the thought of a cake that is frozen and then thawed to be eaten. So, I decided to create a vegan cheesecake that becomes solid in fridge. Once it’s ready, whenever you have a wish to enjoy a slice of cake, simply take it out from the fridge and indulge in the refreshing creaminess.
Nutritional value of the creamy vegan lime and avocado cheesecake
Probably you know that during processing many valuable nutrients, that the food products contain, are lost. Unfortunately, also by freezing the products, you lose part of vitamins and minerals. But since this creamy vegan lime and avocado cheesecake doesn’t require freezing, all the valuable nutrients stay in the cake. And I must admit that this vegan cheesecake is really healthy from the nutritional point of view! For example, avocados contain good amount of vitamins K, B5 and B9 as well as such minerals like copper and potassium. Lime has a very high concentration of vitamin C. It is considered that one lime can provide up to 32% of the required daily dose of vitamin C. Cashews instead are a great source of copper, manganese, magnesium, phosphorus and zinc. Besides that, they contain also a decent amount of vitamin K.
Also the crust of this creamy vegan lime and avocado cheesecake is rich in nutrients. Almonds contain big amount of vitamin E and decent amount of other vitamins – B1, B2, B3, B9. They are rich in manganese and contain good amount of magnesium, copper, phosphorus, calcium, iron and potassium. Also dates are a great source of different minerals and vitamins. They contain potassium, manganese, magnesium and copper and vitamins B5 and B6. Basically, this vegan cheesecake is not just another dessert out of many. It is also a delicious way how to nourish your body with vitamins and minerals!
How to prepare creamy vegan lime and avocado cheesecake
The preparation process of this vegan cheesecake is very easy. Blend together the ingredients for the crust and press the mixture in your chosen cake form. Then blend together the ingredients for the creamy mixture and pour it in the created crust. Place the cake in the fridge for at least 4 hours, but better overnight. After that enjoy it whenever you want!
The crust of this vegan cheesecake is quite sweet because of the dates, while the creamy part is a bit sour thanks to the lime juice. Together it makes a perfect equilibrium of both flavors by leaving a sweet and sour aftertaste in your mouth. If you like the mix of sweet and sour, try also my fruit filled vegan chocolate candies made with pomegranate seeds and dried apricots. My baby bunny Specky in general likes fruit that is a bit sour. But in this case lime, I guess, was too sour for his taste buds. That’s why he decided to treat himself with some juicy orange! Yes, yes… I know – he is a spoiled little boy!
Even though the making of a vegan cheesecake might seem difficult, it actually is not! Make sure of it on your own by making this lime and avocado cheesecake that is:
-
vegan
- creamy
- refreshing
- easy to make
- nutritious
- healthy
- not frozen
- silky smooth
- deliciously aromatic
- and simply yummy!
Let me know, if you try this recipe! Leave a comment or even more – make Specky happy! Snap a picture of your masterpiece and post it on Instagram or Facebook by tagging @bunnymommycooks. And feel free to let your animal family members join in the picture!
| Prep Time | 30 min |
| Passive Time | at least 4 h |
| Servings |
*(check notes)
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- 600 g of avocado flesh (from ~6 small avocados)
- 200 ml of lime juice (from ~6 limes)
- 1 teaspoon of lime zest (from ~2 limes)
- 200 g of cashews
- 200 g of white solid part of full fat coconut milk
- 3 tablespoons of maple syrup
- 2 tablespoons of liquid coconut oil
- 300 g of almonds
- 200 g of dates without the seed
- boiling hot water for soaking cashews and dates (the amount depends on the container in which you soak the ingredients)
Ingredients
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|
- put cashews and dates in two separate containers. Pour over both ingredients boiling hot water and set both containers aside;
- prepare the necessary ingredients – first obtain the necessary amount of lime zest by using a very fine grater. Then squeeze out the juice from the limes to obtain the necessary amount of lime juice, then set both ingredients aside;
- if your coconut oil is solid, melt it in a microwave or bain marie. The same goes for the solid white part of coconut milk – first weigh the necessary amount while the white part is still solid, then melt it a bit in a microwave or bain marie until the coconut milk becomes creamy and pourable. Then set both ingredients aside;
- line the base of the chosen cake form with baking paper. Then place almonds in the food processor and blend until they have turned into small chunks. Take the tiny almond pieces out of the food processor and set aside;
- pour off the water from the dates, place the dates in food processor (no need to clean the container after blending the almonds) and blend them until a thick and sticky paste is obtained. Then add the almond pieces and blend everything together until a very thick mixture is created;
- transfer the almond-date mixture to the cake form and with your hands press it all over the bottom of the cake form and also up the sides** (check notes) by creating the crust in which later the creamy part will be poured in. Place the crust in fridge;
- rinse the food processor container. Pour off the water from the cashews and place them in food processor. Blend the cashews until they start to become creamy. Stop the food processor for a while, open the container to let the warm blended cashews cool down a bit. Meanwhile peel the avocados and take out their seed;
- add to the blended cashews in the food processor flesh of avocado, lime juice, lime zest, coconut milk and coconut oil – both in liquid form. Blend it all together until a homogenous creamy mixture is obtained. At the end add maple syrup, blend it in the mixture and do some tasting – if you wish your cake to be sweeter, add some extra maple syrup, but don’t forget that the mixture should be mildly sour, since the crust is sweet;
- take the crust out of the fridge, pour the obtained creamy mixture in the crust and smooth it out. Place the cake in fridge for at least 4 hours, but better overnight;
- once the cake is ready, decorate it as you wish – with lime slices, shredded coconut etc., or enjoy it without any decoration.
* diameter of the cake form used for 10 servings: 23 cm/9”
** height of the crust sides: 3,5 cm/1.38”
