Go Back Email Link

Raw Lime and Avocado Cheesecake

This cake is so deliciously luscious and smooth, with a zesty burst of lime and the rich creaminess of avocado, coconut and macadamias.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 8 hours 30 minutes
Course Dessert
Servings 10 Servings

Ingredients
  

Base

  • 1 1/2 Cups Macadamias Raw
  • 1/2 Cup Coconut Desiccated
  • 5 Dates Fresh & soft
  • 1 Lime Zested
  • 2 Tbsp Coconut Nectar Or rice syrup or maple syrup
  • 1 Pinch Salt Unrefined

Filling

  • 1 1/2 Cups Cashews Raw, soaked for 6-8 hours
  • 2 Medium Avocados
  • 3 Limes Juiced (1/2 cup)
  • 1 Lime Zested
  • 1/2 Cup Coconut Cream
  • 1/2 Cup Coconut Nectar Or rice syrup or maple syrup
  • 2 Tbsp Coconut Oil Melted
  • 1 Tsp Vanilla Powder or extract
  • 1 Pinch Salt Unrefined

Topping

  • 1 Lime Zested to decorate
  • 1 Lime Sliced to decorate

Instructions
 

  • To make the base pulse all of the ingredients in a food processor until they are the consistency of wet sand. Press this mixture evenly and firmly into a 20cm spring-form cake tin, and then place in the freezer while you make the filling.
  • Drain and rinse the cashews, and then place them in the food processor along with all of the other filling ingredients. Blend until the mixture is smooth and creamy, scraping down the sides regularly. Be patient as this may take a few minutes.
  • Pour the filling on top of the base, cover the tin, and return it to the freezer to set overnight, or for at least 5 hours.
  • Remove the cake from the freezer to soften a little about 10 minutes before you wish to eat it. Decorate with lime slices and zest and serve in small slices as it is quite rich. Any leftover cake will keep if stored in the freezer for up to 3 weeks.