Raw Avocado & Lime Cheesecake

This raw avocado and lime cheesecake is not only divine – it’s also healthy! Perfect for gluten free eaters. Serve your love a slice of heaven this Valentine’s Day.

You will need:

Cake tin
High powered blender or food processor


3 large AvoPost Avocados, scooped
1 can (400ml)  Coconut Cream
¼ cup Creamed Honey, or to taste
⅓ cup Lime juice, or to taste
1 tbsp Lime zest, grated
⅓ cup Black Chia Seeds
½ cup Pistachio Kernels
½ cup Pecans
1 cup Ground Almonds
1 tbsp Chantal Organics Hemp Hearts
5  Medjool Dates, pitted
4 tbsp Coconut Oil
½ tsp Salt


  1. Line a springform cake pan with baking paper and grease with coconut oil.
  2. In a blender, blend the base ingredients ( Pistachio kernels, pecans, almonds, hemp hearts, dates, coconut oil and salt) together until they come together in a sticky dough. Pour into the cake pan and press down to create an even base.
  3. Add all filling ingredients (avocado, coconut cream, honey, lime juice, lime zest, chia seeds) to the cleaned blender and blend until smooth. Add more honey or lime juice, to your liking. Pour over the cheesecake base and smooth with a spatula.
  4. Pop in the freezer for at least 3 hours, or until set. When ready to serve defrost for 10 minutes first then slice and serve with your favorite garnish.

Note: This cheesecake stores best in the freezer and will keep for up to 2 weeks

Recipe courtesy of New Zealand Avocado

Lime Cheesecake

Raw Avocado & Lime Cheesecake