Avocado Cheesecake with Lime

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.

Prep Time 10

Freezing Time 1

Total Time 1 10

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:

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.

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.

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