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You are here: Home / Desserts / Raw Key Lime Avocado Cheesecake Recipe

Raw Key Lime Avocado Cheesecake Recipe

Posted by Jessica Pinney on June 27, 2015, last updated February 17, 2021

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A small, green cheesecake with raspberry puree topping that is garnished with a lime. Text reads "Raw Key Lime Avocado Cheesecake"

I’ve never eaten a full “raw” diet, but I saw someone Instagram post a raw avocado dessert they ate at an LA restaurant and immediately wanted to try it.

If you’re skeptical, get over it. The avocado makes the cheesecake super creamy. The crust is a lovely combination of almonds, dates, and shredded coconut. I honestly prefer it to traditional cheesecake crust.

Raw Avocado Cheesecake in two mini springform pans

I think it’s the perfect dessert because it satisfies your sweet tooth while still being light and healthy. No need to feel guilty after consuming half of one by yourself!

A small avocado cheesecake topped with raspberry puree and a lime slice sitting on a white plate.

This post contains affiliate links (when you buy we make a little money at no cost to you). See our disclosure for more information.

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Raw Key Lime Avocado Cheesecake Recipe

This raw cheesecake is made with savory avocado, tangy lime, and sweetened with strawberries.

  • Author: Jessica Pinney
  • Prep Time: 8 Hours
  • Cook Time: 0 hours
  • Total Time: 8 hours
  • Yield: 8 1x
  • Category: Dessert
  • Cuisine: American
Raw Key Lime Avocado Cheesecake Recipe
Print Recipe
★★★★★ 5 from 1 reviews

Ingredients

(Makes 2 4″ Cheesecakes)

Crust

1/3 Cup Almonds
1/4 Cup Shredded Coconut
2 Pitted Medjool Dates
1 Teaspoon Water
1 Teaspoon Melted Coconut Oil

Filling

2 Large Avocados
6 tablespoons Agave
1/2 Cup Nelly & Joe’s Key Lime Juice
1 teaspoon Vanilla
6 drops of Stevia
5 tablespoons melted Coconut Oil
4 tablespoons melted Coconut Butter

Topping

2 Cups Strawberries
1/8 cup (or a little less) Lime juice
3–4 drops of Stevia
1 Tablespoon Chia Seeds

Instructions

Grind the almonds, shredded coconut, and dates in a food processor (I used this one). Add the water and grind until it has formed a dough.
Add the coconut oil last. Grind again into a mixture that will hold together when pressed in your hand.
Press into the bottom of  two 4″ springform pans and set aside.

Put the avocados, agave, key lime juice, vanilla, and stevia in a clean food processor and blend until smooth and creamy.
Add the oil, and butter. Blend.
Pour over the crust.
Allow to firm in the fridge for at least 8 hours.

Prepare the topping by taking the strawberries, lime juice, stevia, and chia seeds in your food processor. Blend together then refrigerate at least 2 hours. Top cheesecake immediately before serving.

Nutrition

  • Calories: 356

Did you make this recipe?

Please tag @cookingwithjanica and use #cookingwithjanica on social media. We'd love to see!

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  1. Gina says

    December 11, 2019 at 8:42 pm

    Really cool healthy dessert!

    ★★★★★

    Reply

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