Name: No Bake Avocado Lime Cheesecake
Prep time: 20 min
Total time: 260 min
Ingredients: 150 g dried cherries, pitted and no added sugar* ((5.3 oz)); 100 g pecans ((3.5 oz)); 30 g coconut chips ((7 tbsp)); 25 g unsweetened cocoa powder ((¼ cup)); 560 g avocado, approx. 4 to 5 ((19.7 oz)); 100 g coconut cream, chilled overnight* ((3.5 oz)); 120 g date syrup* ((½ cup)); fresh juice of 2 limes; you can use more if you want it tangier ((ca. 60ml - ¼ cup)); 8 g agar flakes ((2 tbsp)); 120 ml hot water to cook agar-agar ((½ cup))

Raw vegan, and gluten-free - this No Bake Avocado Lime Cheesecake is going to be one of the best refreshing desserts you have ever tried. A sweet and chocolatey crust combined with a smooth, and tangy cream. With only 9 simple ingredients, this dessert turns out to be beyond heavenly!

Jump to:

💡 The recipe in a nutshell
💭 How to naturally sweeten the cake
🥑 Ingredients
🥣 Storage
❄️ How to freeze
🍰 More desserts
📖 Recipe
💬 Reviews

💡 The recipe in a nutshell

Vegan (eggless and dairy free)
Raw no bake cake
SOS free - refined sugar free, no oil, no salt
Whole Foods Plant Based
Gluten free
Easy-to-make

💭 How to naturally sweeten the cake

The crust base is naturally sweetened with dried cherries, which also help the crust to stick together. Make sure to pick dried cherries that have no added sugar, like Sunrise Fresh.

The creamy base is sweetened with date syrup. You can get it online, but most grocery stores carry date syrup in their range nowadays (even Walmart has it!).

However, it is super easy to make at home too. Simply soak 1 Cup of pitted Medjool Dates in 1 Cup of hot water for 1-4 hours. Then add soaked dates with water to a food processor or mixer and blend until you have a thick syrup. Done! Additionally, we are adding coconut cream for its creaminess and subtle sweetness.

🥑 Ingredients

For this recipe you need only 9 simple ingredients.

CRUST

Dried cherries
Raw pecans
Coconut chips
Unsweetened cocoa powder

AVOCADO CREAM

4 to 5 avocados
Coconut cream, chilled overnight
Date syrup
Fresh lime juice
Agar-agar flakes
Hot water for the agar agar

🥣 Storage

Keep covered in the fridge for up to 2 days.

❄️ How to freeze

To freeze cut into pieces and place them on a sheet into the freezer. Freeze for 3-4 hours until solid, then transfer in a freezer-friendly bag. Squeeze out any excess air, label with the date of freezing. It keeps fresh for around 2 months. Thaw overnight in fridge.

🍰 More desserts

In the mood for more creamy sweets? Try German 'Herrencreme' - a vanilla pudding dessert with rum and dark chocolate shavings. For more plant-based sweets and dessert ideas browse our recipe page.

📖 Recipe

No Bake Avocado Lime Cheesecake

Jacqui

Raw vegan, and gluten-free - this No Bake Avocado Lime Cheesecake is going to be one of the best refreshing desserts you have ever tried. A sweet and chocolaty crust combined with a smooth, and tangy cream. With only 9 simple ingredients, this dessert turns out to be beyond heavenly!

5 from 10 votes

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Prep Time 20 mins

Resting Time 4 hrs

Total Time 4 hrs 20 mins

Course Dessert, Sweets

Cuisine Dairy-Free, Egg-Free, Gluten-Free, Oil-Free, Plant Based, Raw, Sugar-Free, Vegan

Servings 14 servings

Equipment

20 cm / 8 "inch springform pan

Ingredients

Crust

150 g dried cherries, pitted and no added sugar* (5.3 oz)
100 g pecans (3.5 oz)
30 g coconut chips (7 tbsp)
25 g unsweetened cocoa powder (¼ cup)

Avocado Cream

560 g avocado, approx. 4 to 5 (19.7 oz)
100 g coconut cream, chilled overnight* (3.5 oz)
120 g date syrup* (½ cup)
fresh juice of 2 limes; you can use more if you want it tangier (ca. 60ml - ¼ cup)
8 g agar flakes (2 tbsp)
120 ml hot water to cook agar-agar (½ cup)

Instructions

To prepare the crust place all ingredients for the base in a high-powered blender and blend until crumbly. Spread the crumbly mixture on the bottom of your springform pan and press down well. Place in refrigerator.
To prepare the cream blend avocado, chilled coconut cream, date syrup, and lime juice in a blender until creamy. Add agar-agar to a small saucepan of water and bring to a boil, stirring, and simmer for 10 minutes. Add the mixture to the cream and blend well again. Spread the cream on the crust base and refrigerate the avocado cheesecake for at least 4 hours to set. Then carefully remove from the mold and serve.

Video

Notes

*Where do I get date syrup? Most grocery stores carry date syrup in their range nowadays. (Even Walmart has it!) However, it is super easy to make it yourself!

*What kind of dried cherries should I use? Any kind of dried cherries you like will work. Look out for a brand that doesn't add sugar to the cherries. I like to use Sunrise Fresh. You can quickly find out by reading the ingredient label.

*Can I substitute the dried cherries? Yes, this crust recipe also works with other dried fruit, like apricots or dates. Just make sure that they have a similar texture to dried cherries.

*What is coconut cream? Coconut cream is a very thick cream made from coconut milk. The coconut milk is chilled, then the top layer of cream that floats to the top is skimmed off. You can usually find it in cans next to the coconut milk. If you can't find coconut cream, you can buy (full fat) coconut milk and chill overnight, and carefully scrape out only the creamy top on your own.

Keyword Avocado Lime Cheesecake, gluten-free, No Bake, oil free, Plant Based Quark, Plant-Based, Raw, sugar-free, WFPB

This recipe was inspired by Mrs Flury's Avocado Cheesecake 2.0 (German recipe).

PS: Don't forget to rate this recipe and leave a comment on your experience - this helps improve my recipes and serves you with the best instructions, tips, and substitution ideas. Plus, I love hearing about your takes on my recipes! Tag me on Instagram @thesimplesprinkle to show me your pictures.

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