Home Recipes Avocado Cheesecake

Avocado Cheesecake

Total votes: 88


12 (250g) fresh Medjool dates, pitted

125g pecans, roughly chopped

1/3 cup shredded coconut

1/3 cup coconut oil, melted and cooled

3 avocados

400ml can coconut milk

¼ cup maple syrup

2 large limes, finely grated rind (reserve some for decorating) and 1/3 cup juice

1/3 cup chia seeds

Fresh raspberries, strawberries, lime zest to serve


  1. Grease and line base of a 20cm round loose bottom pan with baking paper.
  2. Place dates, pecans, coconut and coconut oil in a food processor and pulse until finely chopped. Transfer to prepared pan and press evenly over base of pan. Place in refrigerator. 
  3. Place avocado, coconut milk, maple syrup, lime rind, lime juice and chia seeds into food processor and process until a smooth mixture forms. Pour over base and spread evenly. Place in refrigerator overnight to set.
  4. Remove cheesecake from pan and place on a cake stand. Decorate with fruit and lime zest to serve.  


TIP: Cake best made day ahead with one day to set

  • Serves 8
  • Preparation Time 30 min + refrigeration for setting

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