Healthy Avocado Lime Cheesecake

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We know, we know…avocado lime cheesecake? It sounds weird, but imagine eating a key lime pie that is tart and sweet and free of added sugars and chemicals. You can’t taste the avocados, in case you were worried about eating a guacamole cake. The avocado gives the cheesecake the creaminess that you want from a cheesecake. All that you taste is the refreshing lime flavor with the nutty crust. Speaking of the crust…

If the crust isn’t good, we don’t want anything to do with the recipe. The crust has to have a certain amount of saltiness to balance the sweetness of the cheesecake. This crust creates that perfect harmony of sweet and salty, making the best dessert eating experience during your raw vegan diet. You also get an extra chocolaty bitterness from the cacao nibs and powder. The only recommendation we have is that you don’t eat a ton of this cheesecake in one go. It has a lot of fat and calories from the nuts and avocados. This can create a heavy feeling if you eat too much.

Healthy Avocado Lime Cheesecake
  • Prep Time:20m
  • Total Time:20m


For the Crust

  • 3 oz raw pecans
  • 1/2 c desiccated coconut
  • 3 tbsp. cacao nibs
  • 2 1/2 tbsp. raw cacao powder
  • 3 oz dates, pitted
  • 1 tbsp. coconut oil

For the Cheesecake

  • 4 medium avocados, pitted and peeled
  • 1/2 c homemade cashew milk
  • 5 limes, zested and juiced
  • 1/2 c grade A maple syrup
  • 1/4 c coconut oil
  • 2 limes, zested, for topping (optional)


For the Crust

  1. Add all of the ingredients to a food processor and blend until you get a crumbly mixture. It should hold together and be slightly sticky to the touch.
  2. Once the desired texture is achieved, transfer it to a circular cake pan and press it into the bottom. Place this in the freezer while you make the cheesecake filling.

For the Cheesecake

  1. Add all of the ingredients, except the optional lime zest for topping, to a food processor and blend until smooth. Taste and add more maple syrup if the mixture is too tart.
  2. Remove the cake pan with the crust from the freezer and pour the cheesecake mixture into the cake pan. Place this in the refrigerator for about four hours to set, or place it in the freezer for less time until it firms up.
  3. Remove it once it is firm and use a knife around the edges to loosen it.
  4. Zesting limes is now optional if you want that as a pretty topping.
  5. Slice yourself a piece and enjoy. Refrigerate leftovers and enjoy within two days, or freeze it for up to one month.


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