Sugar, flour and dairy-free, this lime-flavoured cheesecake (made with avocado flesh and coconut oil) is delicious straight from the fridge.
This is my favourite healthy cheesecake recipe which I love making around this time of the year and in the summer. It has a lovely sharp and fresh taste. I usually make it without a base but you could choose to make a dates/nuts base recipe.
It’s packed full of goodness. I call this recipe as being my Mojito cheesecake. The intense lime taste with a kick of ginger and mint, reminds me of my favourite cocktail. I love it.
The creamy textyre is, unlike most raw and vegan cheesecakes, completely free from nuts - usually cashew. The creamy texture comes instead from the blend of honey, coconut oil and ripe avocados and of course the avocados lend the beautiful green colour that I associate with a key lime pie.
560g avocado flesh (from approx 5 medium-large avocados)
200ml lime juice (roughly 8 to 10 limes)
175ml coconut oil, melted and at room temperature
1 tsp lime zest
2 thumbs size of fresh ginger
couple of mint leaves
Grease the base and sides of an 18cm (7in) round cake tin with baking-paper
Place all of the ingredients for the filling into the food processor or power blender and blend until the mixture is completely smooth and silky. Check for taste – add more lime juice, zest or honey according to preference, but it's best to keep this deliciously tangy.
Pour the filling in the cake tin. Cover the tin, using a plate or clingfilm, and return it to the fridge for a few hours or overnight.
To serve, run a knife between the tin and the cake and carefully push the base up from the bottom. Transfer to a plate and serve immediately.