How to make Vegan Avocado Cheesecakes with lime

coconut cream

🥗Healthier: silken tofu

💰Cheaper: heavy cream

Silken tofu offers a lower-fat alternative while maintaining creaminess.

maple syrup

🥗Healthier: agave nectar

💰Cheaper: honey

Agave nectar is a lower glycemic sweetener.

coconut oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and neutral in flavor.

graham cracker crumbs

🥗Healthier: almond flour

💰Cheaper: digestive biscuits

Digestive biscuits can be a more accessible crust option.

Crush the digestive biscuits, either in a plastic bag or a mini chopper.

Melt the vegan butter and stir through the biscuit crumbs.

Press the crumbs into the base of your tins or cake cases. Chill in the fridge until needed.

Whip the vegan cream and icing sugar together until thickened. (This takes longer than with dairy cream, keep going!)

In a food processor or blender blitz together the avocado flesh and juice and zest of the lime until completely smooth.

Add the vegan cream cheese and blitz again until smooth.

Stir the avocado mixture through the cream.

Spoon the avocado filling over each biscuit base, and level off the top with a knife.

Freeze the cheesecakes for at least an hour or until needed.

Remove the cheesecakes from the freezer about 20 minutes before you need to serve them (or 40-50 minutes if they have been frozen overnight). Remove from the tins/cases and place them on serving plates or bowls to thaw. If they become a little soft too soon, chill in the fridge.

Finely chop the pistachios and sprinkle over each cheesecake then serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens