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    Home » Vegan Recipes » Vegan Dessert Recipes » Avocado Cheesecake with Lime

    Avocado Cheesecake with Lime

    Published: Aug 3, 2017 · Modified: Jun 22, 2022 by Kate Ford · This post may contain affiliate links.

    Avocado Cheesecake
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    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.

    Jump to:
    • 🍴Why you will love this recipe
    • 📝 What you need
    • 👩🏽‍🍳 How to make your Avocado Cheesecakes
    • 🔪 Top Tips & FAQs
    • 🍽 If you liked that...
    • 📖 Recipe
    • 💬 Comments and Reviews

    📝 What you need

    Ingredients for Avocado Cheesecake

    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 👇🏼.

    Make biscuit bases and chill

    Crush digestive biscuits to crumbs and mix with melted vegan butter. Press into the base of loose-based tins and chill.

    whip cream and blitz avocado

    Whip together the vegan cream and icing sugar. Blitz the avocado, vegan cream cheese and lime zest and juice until smooth.

    fill cheesecakes and chill

    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.

    Avocado Cheesecakes

    🍽 If you liked that...

    .... you might also enjoy these vegan recipes from The Veg Space:

    • Stir-fried Spring Greens with spring onions
    • Old School Cornflake Tarts
    • Creamy Parsnip Curry with lentils
    • Parsnip Cake with hazelnuts

    Loved this recipe? ⭐️ Leave a star rating below! 📸 Snap a photo of your finished dish and share it with me on Instagram, tagging me @thevegspace or #thevegspace 📩 And get all my latest recipes in a weekly e-mail by subscribing to my newsletter.

    📖 Recipe

    Avocado Cheesecake

    Avocado Cheesecake with Lime

    Kate Ford | The Veg Space
    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.
    4.94 from 15 votes
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    Prep Time 10 mins
    Freezing Time 1 hr
    Total Time 1 hr 10 mins
    Course Dessert
    Cuisine British
    Servings 6 cheesecakes
    Calories 394 kcal

    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.

    ENVIRONMENTAL INFORMATION

    Video

    Notes

    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.

    Nutrition

    Serving: 1cheesecakeCalories: 394kcalCarbohydrates: 41gProtein: 5gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gSodium: 374mgPotassium: 205mgFiber: 5gSugar: 23gVitamin A: 353IUVitamin C: 7mgCalcium: 44mgIron: 1mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
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    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Hailey says

      June 22, 2022 at 9:20 pm

      Avocado in cheesecake?!? You're blowing my mind with this recipe. I can't believe how delicious avocado is in cheesecake.

      Reply
    2. Andrea says

      June 22, 2022 at 8:51 pm

      These mini cheesecakes look so creamy and delicious. Love how easy they are to make too!

      Reply
    3. Mirlene says

      June 22, 2022 at 8:34 pm

      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.

      Reply
    4. beth says

      June 22, 2022 at 8:33 pm

      Silky smooth texture thanks to the avocado! Lime is the perfect zingy match for it!

      Reply
    5. Sara says

      June 22, 2022 at 8:24 pm

      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!

      Reply
    6. CAFFAHOLIC says

      December 20, 2017 at 7:09 pm

      yummilicious!!! Thanks for sharing this...i made this and my husband loves it 🙂

      Reply
    7. Choclette says

      August 13, 2017 at 7:14 pm

      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.

      Reply
    8. kellie@foodtoglow says

      August 12, 2017 at 11:05 am

      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.

      Reply
    9. Helen @ family-friends-food.com says

      August 11, 2017 at 9:21 pm

      Those tarts look great! But then, everything in this book looks great!!

      Reply
    10. Ellen Taylor says

      August 10, 2017 at 7:51 pm

      Looks yummy and something unique to try ????

      Reply
    11. Ceri Jones says

      August 09, 2017 at 1:58 pm

      Love using Avocado in desserts - such a cool dairy free cheat! These look wonderful, hope you all enjoyed them!

      Reply
    12. Deborah says

      August 07, 2017 at 7:52 am

      Great sounding recipe! Have everything to hand, so must give it a go

      Reply
    13. Buffet aan huis Den Haag says

      August 06, 2017 at 8:56 am

      This is a great recipe! The looks amazing!

      Reply
    14. Claire P says

      August 04, 2017 at 1:46 pm

      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?

      Reply
    15. Janice says

      August 03, 2017 at 12:54 pm

      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.

      Reply
    16. Kate | Veggie Desserts says

      August 03, 2017 at 11:54 am

      I'm so pleased that you like the avocado tarts and the pea cake! Thanks so much for supporting the book! 🙂

      Reply
    17. Bintu | Recipes From A Pantry says

      August 03, 2017 at 8:32 am

      I love, love, love her book and the avocado lime tarts are on my to do list.

      Reply

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