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.
Avocado Cheesecake with Lime
- Loose-based mini cake tins OR muffin tins lined with paper cake cases.
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
- handful unsalted pistachios
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.
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