Avocado Lime Cheesecake

  • Difficulty: Medium
  • 2 hours
  • 8 servings

We all love a good, creamy slice of cheesecake. But what happens if you’re lactose intolerant or have other reasons for banishing dairy from your diet? Then you can make this ‘fake’ lime avocado cheesecake and still enjoy yourself!

Ingredients Needed for Avocado Lime Cheesecake

1 cup almonds
1 cup pecan nuts
10 dates
¾ cup coconut oil melted and cooled
sea salt
5 avocados
¼ cup lime juice
1 tablespoon lime zest
½ cup raw honey
1 teaspoon vanilla extract

How to Cook Avocado Lime Cheesecake

  1. Add the almonds to a bowl and cover them with cool water. Let them soak for 8 hours. Also, add the pecans to another bowl and cover them with cool water. Let them soak for 4 hours.
  2. Add the soaked almonds and pecans to your food processor. Add the dates, 1/4 cup of coconut oil, and 1/4 teaspoon of sea salt. Process until the mix is crumbly and sticks together.
  3. Add the dough to a 9-inch/22 cm tart pan, and press it to form a crust. Refrigerate the crust for 15 minutes.
  4. Peel and chop the avocados. Add them to your food processor. Also, add the lime juice, lime zest, the remaining coconut oil, raw honey, vanilla extract, and a pinch of sea salt. Process until smooth.
  5. Pour the filling into the chilled crust, smooth it evenly, and put it back into the refrigerator for about 60 minutes.
  6. If you want, decorate with freshly grated lemon zest and some small lemon pieces.

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