A deliciously creamy avocado cheesecake that no one will believe is vegan! With a zing of lime and crunch of pistachios it is an easy and decadent vegan dessert.
🍴Why you will love this recipe
I'm always on the lookout for easy but elegant vegan desserts that can be prepared well ahead and just whipped out of the fridge or freezer at the last minute to serve to guests. And this dreamy avocado cheesecake is exactly that.
You can make up a batch of these mini cheesecakes and store them in the freezer, then just get out as many as you need about 20 minutes before serving, sprinkle with pistachios and enjoy.
The avocado adds a lovely rich creaminess to the cheesecake topping, though I think the real star of the show is actually the citrus zing of the lime which is incredibly more-ish.
📝 What you need
Avocado Use a nice ripe avocado for maximum creaminess and a brighter green colour. Either one large or two smaller avocados are ideal.
Vegan Cream Cheese forms the base of the cheesecake topping. My absolute favourite is Nush which is a nut-based cheese and has a wonderful flavour and texture, but Violife Cream Cheese is more widely available and also delicious.
Vegan Cream adds to the creaminess - this Elmlea Plant Double is ideal, or Oatly whippable cream also works well.
👩🏽🍳 How to make your Avocado Cheesecakes
For a full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page 👇🏼.
Crush digestive biscuits to crumbs and mix with melted vegan butter. Press into the base of loose-based tins and chill.
Whip together the vegan cream and icing sugar. Blitz the avocado, vegan cream cheese and lime zest and juice until smooth.
Stir the avocado mixture into the cream, then spoon into the tins and level with a knife. Freeze for at least one hour or until set, then remove from the freezer 20 minutes before serving, and remove from the tins. Chop pistachios and sprinkle over each cheesecake.
🔪 Top Tips & FAQs
For an alternative serving suggestion, assemble the cheesecakes in serving glasses or jam jars. They look very pretty and they can be served as a softer-set if preferred.
Or, make a single cheesecake in a 22cm loose-based tart tin. I recommend slicing it whilst still fairly frozen, letting the slices defrost ready on their serving plates.
🍽 If you liked that...
.... you might also enjoy these vegan recipes from The Veg Space:
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📖 Recipe
Avocado Cheesecake with Lime
Equipment
- Loose-based mini cake tins OR muffin tins lined with paper cake cases.
Ingredients
For the bases:
- 7 digestive biscuits
- 50 g vegan butter block margarine
For the avocado filling:
- 100 ml dairy-free double cream
- 100 g icing sugar
- 1 ripe avocado
- 1 lime
- 200 g vegan cream cheese I like Nush or Violife
To decorate:
- handful unsalted pistachios
Instructions
To make the bases:
- Crush the digestive biscuits, either in a plastic bag or a mini chopper.
- Melt the vegan butter and stir through the biscuit crumbs.
- Press the crumbs into the base of your tins or cake cases. Chill in the fridge until needed.
To make the avocado topping:
- Whip the vegan cream and icing sugar together until thickened. (This takes longer than with dairy cream, keep going!)
- In a food processor or blender blitz together then avocado flesh and juice and zest of the lime until completely smooth.
- Add the vegan cream cheese and blitz again until smooth.
- Stir the avocado mixture through the cream.
To assemble the cheesecakes:
- Spoon the avocado filling over each biscuit base, and level off the top with a knife.
- Freeze the cheesecakes for at least an hour or until needed.
- Remove the cheesecakes from the freezer about 20 minutes before you need to serve them (or 40-50 minutes if they have been frozen overnight). Remove from the tins/cases and place them on serving plates or bowls to thaw. If they become a little soft too soon, chill in the fridge.
- Finely chop the pistachios and sprinkle over each cheesecake then serve.
Video
Notes
Nutrition
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Louise says
I’ve made a batch in cupcake cases, the recipe is ideal for 12 small deserts.
The filling tastes delicious, licked the bowl when finished😋 They are now in the freezer and I’ll test one in an hour. How long do they keep in the freezer, do I have to eat them all fairly soon or will the keep a good week?
Jane says
Every Kate Ford receipe that I have tried has been lovely! Never had a duff one! I made this lime and avocado cheese cake recently. I think it's my equipment but it took a long time and trying a food processor and then a blender to get the advocado and cream cheese mix smooth. I used the wrong cream and the filling was pretty runny. BUT I put the cheese cake cut into slices in the freezer and kept them there until needed and ate them before the filling started to melt AND they were delicious. Filling is really creamy and not too sweet.
Kate Ford says
Hi Jane, sorry to hear this took a long time - were your avocados ripe? It should be really easy to get them smooth, even in a duff blender! Some vegan cream cheeses are better than others in cheesecake too - which brand were you using? Glad it tasted good anyway! Really refreshing on a warm day.
Hailey says
Avocado in cheesecake?!? You're blowing my mind with this recipe. I can't believe how delicious avocado is in cheesecake.
Andrea says
These mini cheesecakes look so creamy and delicious. Love how easy they are to make too!
Mirlene says
I made this for my family and they didnt even know it was made from avocados and that its vegan! The added pistachio nuts were a great touch too.
beth says
Silky smooth texture thanks to the avocado! Lime is the perfect zingy match for it!
Sara says
Made these over the weekend for some friends and they were a huge hit! Loved the pistachio flavor and you'd never know they were vegan!
CAFFAHOLIC says
yummilicious!!! Thanks for sharing this...i made this and my husband loves it 🙂
Choclette says
Avocado and lime is just making my mouth water. These look gorgeous Kate and a wonderful way to celebrate the other Kate's fab book. Have loved seeing what everyone made.
kellie@foodtoglow says
What a stunning recreation of Kate’s recipe! I adore Kate’s book so much and have tried two recipes – Avocado Chocolate Cupcakes with Cherry Icing *and* Sweet Potato and Salted Hazelnut Cookies. In fact, I’ve made three different sorts of tweaky batches of the latter! I just know that anyone who buys this book will get a lot of use – and joy – from it.
Helen @ family-friends-food.com says
Those tarts look great! But then, everything in this book looks great!!
Ellen Taylor says
Looks yummy and something unique to try ????
Ceri Jones says
Love using Avocado in desserts - such a cool dairy free cheat! These look wonderful, hope you all enjoyed them!
Deborah says
Great sounding recipe! Have everything to hand, so must give it a go
Buffet aan huis Den Haag says
This is a great recipe! The looks amazing!
Claire P says
Wow!! What an innovative way of including healthy diet into lipsmacking recipes.This dish looks very fascinating. Can i include butter instead of coconut oil?
Janice says
Oh I looked at these in the book and thought they looked brilliant. Lime and avocado are a great match , on my list to make.
Kate | Veggie Desserts says
I'm so pleased that you like the avocado tarts and the pea cake! Thanks so much for supporting the book! 🙂
Bintu | Recipes From A Pantry says
I love, love, love her book and the avocado lime tarts are on my to do list.