Description
This Avocado Cheesecake with Lime is a refreshing, vegan-friendly dessert that’s creamy and delicious without any baking required. Featuring a crunchy digestive biscuit base and a smooth avocado-lime cream cheese topping, it’s perfect for a light, tangy treat. The hint of lime zest and juice brightens the flavors, while chopped pistachios add a delightful crunch.
Ingredients
Scale
Base
- 7 digestive biscuits
- 50 g vegan butter (block margarine)
Topping
- 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
Instructions
- Make the Bases: Crush the digestive biscuits finely using a plastic bag or mini chopper. Melt the vegan butter and mix thoroughly with the crushed biscuits. 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—vegan cream takes 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. Gently fold the avocado mixture into the whipped cream until well combined.
- 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. Sprinkle the finely chopped pistachios over the cheesecakes before serving.
Notes
- Use ripe but firm avocados to ensure a smooth and creamy topping.
- Adjust the icing sugar quantity to taste if you prefer a less sweet dessert.
- Allow enough time for chilling/freezing to achieve the right consistency.
- Vegan cream cheese brands like Nush or Violife work best to ensure a creamy texture.
- Store leftover cheesecakes in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
Keywords: avocado cheesecake, vegan cheesecake, lime dessert, no bake vegan dessert, dairy-free cheesecake, healthy dessert, vegan cream cheese dessert
