Creamy vegan lime and avocado cheesecake
Creamy vegan lime and avocado cheesecake that doesn’t need to be frozen. Healthy and easy no bake cheesecake recipe for people who enjoy a combination of sweet and sour. Author: Krista, www.bunnymommycooks.com
Servings Prep Time
10*(check notes) 30min
Passive Time
at least 4 h
Servings Prep Time
10*(check notes) 30min
Passive Time
at least 4 h
Ingredients
  • 600g of avocado flesh(from ~6 small avocados)
  • 200ml of lime juice(from ~6 limes)
  • 1teaspoon of lime zest(from ~2 limes)
  • 200g of cashews
  • 200g of white solid part of full fat coconut milk
  • 3tablespoons of maple syrup
  • 2tablespoons of liquid coconut oil
  • 300g of almonds
  • 200g 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)
Instructions
  1. put cashews and dates in two separate containers. Pour over both ingredients boiling hot water and set both containers aside;
  2. 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;
  3. 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;
  4. 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;
  5. 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;
  6. 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;
  7. 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;
  8. 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;
  9. 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;
  10. once the cake is ready, decorate it as you wish – with lime slices, shredded coconut etc., or enjoy it without any decoration.
Recipe Notes

* diameter of the cake form used for 10 servings: 23 cm/9”

** height of the crust sides: 3,5 cm/1.38”