Name: Avocado Cheesecake with Lime Recipe
Prep time: 20 min
Total time: 1 h 20 min
Cuisine: Vegan
Ingredients: 7 digestive biscuits; 50 g vegan butter (block margarine); 100 ml dairy-free double cream; 100 g icing sugar; 1 ripe avocado; 1 lime (juice and zest); 200 g vegan cream cheese (brands like Nush or Violife); Handful unsalted pistachios, finely chopped

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Introduction

This Avocado Cheesecake with Lime is a refreshing, dairy-free dessert that’s creamy, tangy, and perfect for warm days. Combining the smoothness of avocado with zesty lime and a crunchy biscuit base, it’s a delightful treat that’s easy to prepare and sure to impress.

The image shows a small round dessert with two clear layers on a clear textured glass plate, placed on a white marbled surface. The bottom layer is a crumbly light brown base, and the top layer is thick, creamy, and white. The dessert is topped with chopped green pistachio nuts scattered over the top. In the background, there is a white plate with several more of the same desserts arranged in a circular pattern. A silver fork lies on the clear plate beside the dessert, and a white cloth is softly folded nearby. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

7 digestive biscuits
50 g vegan butter (block margarine)
100 ml dairy-free double cream
100 g icing sugar
1 ripe avocado
1 lime
200 g vegan cream cheese (such as Nush or Violife)
Handful unsalted pistachios

Instructions

Step 1: Crush the digestive biscuits using a plastic bag and rolling pin or a mini chopper until fine crumbs form.
Step 2: Melt the vegan butter and stir it into the biscuit crumbs until fully combined.
Step 3: Press the biscuit mixture firmly into the base of your tins or cake cases to form an even layer. Chill in the fridge until needed.
Step 4: Whip the dairy-free double cream and icing sugar together until thickened. This may take longer than with dairy cream, so be patient and keep whipping.
Step 5: In a food processor or blender, blend the avocado flesh together with the juice and zest of the lime until completely smooth.
Step 6: Add the vegan cream cheese to the avocado mixture and blend again until completely smooth.
Step 7: Gently fold the avocado and cream cheese mixture through the whipped cream until well combined.
Step 8: Spoon the avocado filling evenly over each biscuit base and smooth the tops with a knife.
Step 9: Freeze the cheesecakes for at least one hour or until firm.
Step 10: Before serving, remove cheesecakes from the freezer about 20 minutes in advance (or 40 to 50 minutes if frozen overnight). Carefully take them out of the tins or cases and place on serving plates to thaw slightly. If they get too soft, keep them chilled in the fridge until ready to serve.
Step 11: Finely chop the pistachios and sprinkle over the top of each cheesecake just before serving.

Tips & Variations

Use ripe, soft avocados for the creamiest texture and best flavor.
For added crunch, toast the pistachios lightly before chopping.
Swap digestive biscuits for gluten-free alternatives if needed.
If you don’t have a food processor, a blender will work, but make sure to blend until completely smooth.

Storage

Store leftover cheesecakes covered in the freezer for up to one week. Thaw in the fridge for about an hour before serving. If thawing from frozen, allow 40 to 50 minutes for best texture. Avoid refreezing once thawed.

How to Serve

The image shows six small round cheesecakes, each with two layers: a thick, light green creamy layer on top and a golden brown crumbly crust at the bottom. The cheesecakes are topped with chopped green pistachio nuts scattered unevenly. One cheesecake is placed on a clear textured glass plate in the front with a silver fork holding a small bite of cheesecake next to it. The other five cheesecakes rest together on a large white plate in the background, with two lime halves blurred behind them. All items are set on a white marbled surface with a bit of a white cloth napkin on the left side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of vegan cream cheese?

Yes, regular cream cheese can be used if you do not need the recipe to be vegan. The flavor and texture will be slightly different but still delicious.

How do I know when the whipped dairy-free cream is thick enough?

The cream should hold soft peaks and have a thick texture similar to whipped dairy cream. It takes a bit longer to whip than dairy cream, so keep beating gently until it doesn’t run off the whisk.