Description
This refreshing no-bake cheesecake features a creamy avocado and lime filling atop a naturally sweet coconut-date crust. It’s a wholesome, vibrant dessert that’s dairy-free, gluten-free, and perfect for warm weather indulgence.
Ingredients
Scale
- 1 cup pitted Medjool dates
- 1 cup unsweetened shredded coconut
- 1/2 cup almonds or cashews
- 2 ripe avocados
- 1/2 cup coconut cream
- 1/4 cup maple syrup
- 1/4 cup fresh lime juice
- 1 tablespoon lime zest
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a food processor, blend dates, shredded coconut, and almonds until a sticky dough forms.
- Press the crust mixture evenly into the bottom of a lined 8-inch springform pan. Chill while making the filling.
- Clean the food processor and blend avocados, coconut cream, maple syrup, lime juice, lime zest, vanilla, and salt until smooth and creamy.
- Pour the filling over the crust and smooth the top.
- Refrigerate for at least 4 hours or until set. For best results, chill overnight.
- Garnish with extra lime zest, coconut flakes, or thin lime slices before serving.
Notes
- Use ripe, creamy avocados for best texture and color.
- For a firmer set, you can freeze the cheesecake for 1–2 hours before serving.
- This dessert is naturally gluten-free, dairy-free, and vegan.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 16g
- Sodium: 40mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: no-bake avocado cheesecake, vegan lime dessert, coconut date crust, healthy cheesecake, gluten-free vegan cake