The Raw Avocado and Lime Cheesecake is a stunning example of plant-based culinary alchemy, where the high fat content of ripe avocados is harnessed to create a texture indistinguishable from traditional dairy cheesecake. Because the avocados are not cooked, they retain their vibrant green hue and nutritional density, providing a base that is naturally buttery and smooth. The sharpness of fresh lime juice and zest cuts through the richness, while the crust—a blend of chewy dates and toasted nuts—provides a salty, earthy contrast. This dessert is a refreshing, nutrient-dense finale that is as aesthetically pleasing as it is healthy.

• Prep time: 20 minutes (plus 4 hours freezing)

• Cook time: 0 minutes (No-bake)

• Servings: 8–10 slices

Ingredients List

The Nutty Crust:

• 1 cup Raw walnuts or pecans

• 1 cup Medjool dates, pitted (soak in warm water for 10 mins if dry)

• A pinch of Sea salt

The Avocado Filling:

• 3 Large ripe avocados, pitted and peeled

• ½ cup Maple syrup or Agave nectar

• ½ cup Virgin coconut oil, melted

• ½ cup Freshly squeezed lime juice

• 1 tbsp Lime zest

• 1 tsp Vanilla extract

Step-by-Step Instructions

1. Prepare the Base: Place the nuts and sea salt in a food processor and pulse until they form a coarse meal. Add the pitted dates and process until the mixture becomes sticky and holds together when pressed between your fingers.

2. Press the Crust: Line the bottom of a 7-inch or 8-inch springform pan with parchment paper. Press the date-nut mixture firmly into the bottom to form an even layer.

3. The Filling: In a high-speed blender or food processor, combine the avocado flesh, maple syrup, melted coconut oil, lime juice, zest, and vanilla.

4. Emulsify: Blend on high until the mixture is completely smooth, glossy, and free of any green lumps. The coconut oil is essential here as it will act as the setting agent once chilled.

5. Assemble: Pour the avocado mixture over the prepared crust. Use an offset spatula or the back of a spoon to smooth out the top.

6. Set: Place the cheesecake in the freezer for at least 4 hours, or until firm.

7. Serve: Remove the cheesecake from the freezer about 20–30 minutes before serving to allow it to soften slightly. Garnish with extra lime zest or thin lime slices.

Pro-Tips

• Avocado Ripeness: Ensure your avocados are perfectly ripe (soft but not brown). Any brown spots in the avocado will dull the vibrant green color of the final cake.

• Coconut Oil Choice: Use "Virgin" or "Unrefined" coconut oil if you enjoy a hint of coconut flavor. If you want a pure lime taste, use "Refined" coconut oil, which is flavorless.

• Storage: This cake is best stored in the freezer. Because it relies on coconut oil to stay firm, it will become very soft if left at room temperature for more than an hour.