Description
This vibrant Avocado Cheesecake with Lime is a refreshing, dairy-free dessert perfect for vegans and those looking for a creamy, tangy treat. Featuring a crunchy digestive biscuit base and a luscious avocado-lime topping blended with vegan cream cheese and double cream, this no-bake cheesecake is easy to assemble and freezes beautifully for a cool, indulgent experience.
Ingredients
Scale
Biscuit Base
- 7 digestive biscuits
- 50 g vegan butter (block margarine)
Avocado Topping
- 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)
Garnish
- Handful unsalted pistachios, finely chopped
Instructions
- Make the Bases: Crush the digestive biscuits finely using a plastic bag or a mini chopper. Melt the vegan butter and thoroughly mix it with the biscuit crumbs. Press this mixture evenly into the base of your tins or cake cases, then chill in the fridge until firm.
- Prepare the Avocado Topping: Whip the dairy-free double cream and icing sugar together until thickened; note that vegan cream thickens more slowly than dairy, so be patient. In a food processor or blender, combine the avocado flesh with the juice and zest of the lime until completely smooth. Add the vegan cream cheese and blend again to achieve a creamy texture. Fold this avocado mixture gently through the whipped cream to combine well.
- Assemble the Cheesecakes: Spoon the avocado cream mixture evenly over each biscuit base, smoothing the tops with a knife. Place the cheesecakes in the freezer for at least one hour or until set.
- Serve: Remove the cheesecakes from the freezer about 20 minutes before serving if frozen briefly, or 40-50 minutes if frozen overnight, allowing them to thaw slightly. Carefully remove them from the tins or cases and place on serving plates. If they soften too much, refrigerate briefly to firm up. Finally, sprinkle the finely chopped pistachios over the cheesecakes before serving.
Notes
- Using ripe avocado is key for a smooth, creamy topping.
- Freezing helps the cheesecake set properly since it is a no-bake dessert.
- If vegan cream cheese brands are unavailable, substitute with a similar texture vegan ricotta or soft tofu blended until smooth.
- The cheesecake should be thawed slightly before serving but kept chilled to maintain shape.
- For a nut-free option, omit the pistachio garnish or replace with toasted coconut flakes.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
Keywords: Avocado cheesecake, vegan cheesecake, dairy-free dessert, lime cheesecake, no bake cheesecake, vegan dessert, gluten free option
