Name: Vegan Avocado Lime Cheesecake with Pistachios 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 (e.g., 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 combines creamy avocado and zesty lime for a unique twist on a classic treat. With a crunchy biscuit base and smooth, tangy topping, it’s perfect for impressing guests or enjoying a guilt-free indulgence at home.

The image shows a small round cheesecake with two distinct layers placed on a clear textured glass plate. The bottom layer is crumbly and brown, resembling a cookie or graham cracker crust. The top layer is smooth, creamy, and white, making up most of the cake. The top surface is sprinkled with green chopped pistachio nuts that add texture and color contrast. A silver fork is placed on the right side of the plate. In the blurred background, several similar cheesecakes are arranged on a white plate. The entire scene sits on a white marbled texture with a white cloth partially visible on the right. 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 (juice and zest)
200 g vegan cream cheese (brands like Nush or Violife)
Handful unsalted pistachios, finely chopped

Instructions

Step 1: Crush the digestive biscuits finely using a plastic bag and rolling pin or a mini chopper. Melt the vegan butter and mix thoroughly with the biscuit crumbs. Press this mixture evenly into the base of your tins or cake cases, then chill in the fridge until firm.
Step 2: Whip the dairy-free double cream and icing sugar together until thickened; vegan cream can take longer to thicken than dairy, so be patient. In a food processor or blender, combine the avocado flesh with the lime juice and zest until completely smooth. Add the vegan cream cheese and blend again until creamy.
Step 3: Gently fold the avocado mixture through the whipped cream to combine well. Spoon this mixture evenly over each biscuit base, smoothing the tops with a knife.
Step 4: Place the cheesecakes in the freezer for at least one hour or until set.
Step 5: Remove from the freezer about 20 minutes before serving if frozen briefly, or 40–50 minutes if frozen overnight, to allow slight thawing. Carefully remove from tins or cases and place on serving plates. If they soften too much, refrigerate briefly to firm up.
Step 6: Sprinkle the finely chopped pistachios over the cheesecakes just before serving for a crunchy finish.

Tips & Variations

For a nuttier base, substitute half the digestive biscuits with crushed almonds or walnuts.
If you prefer a sweeter topping, add a little maple syrup or agave nectar to the avocado mixture.
Decorate with extra lime zest or fresh mint leaves for a vibrant presentation.
Ensure your avocado is ripe and soft for the creamiest texture without lumps.

Storage

Store leftover cheesecakes in an airtight container in the freezer for up to one week. Thaw in the fridge for a few hours or at room temperature before serving. Avoid refreezing after thawing to maintain the best texture.

How to Serve

The image shows six mini cheesecakes on a white plate and one placed on a clear textured glass plate in the foreground. Each cheesecake has two layers: a bottom layer of golden brown crumbly crust, and a top layer of pale green creamy filling. The top is sprinkled with chopped pistachios adding a rough, crunchy texture. A fork with a piece of the cheesecake sits on the glass plate, showing the soft, smooth inside of the green filling. In the background there is a white marbled surface with a white cloth and halves of green limes slightly out of focus. 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, you can substitute regular cream cheese if you don’t require a dairy-free version, but the texture and flavor will be slightly different.

How do I know when the cheesecake topping is set?

The topping should feel firm to the touch after freezing for at least one hour. If it’s still soft, give it more time in the freezer before attempting to remove it from the tins or cases.