Lime Avocado Cheesecake |

Lime Avocado Cheesecake

Favourites 31

Prep Time: 20 minutes | Rest Time: 30 minutes | Freeze Time: 2 hours

Serves 8


For the base:

  • 90g of ground almonds
  • 60g of pistachios
  • 3 tbs of coconut sugar or rapadura
  • 60g of coconut oil

For the topping:

  • 100g of coconut oil
  • 75g of brown rice syrup
  • 2 of tbs maple syrup (to taste)
  • 2-3 limes, juiced
  • 2 large avocados (approx 300g avocado flesh)
  • 1 kiwi
  • Desiccated coconut
  • Pistachio nuts
  • Lime zest


  1. First prepare your 8 inch cake tin, by lining it with cling film. This will make it easier to remove once set.

  2. Next make your base. Using your food processor, grind your pistachios to the consistency of ground almonds, then combine the ground pistachios with the almonds in a bowl. Add the sugar and melted coconut oil to the bowl and stir well (don't be tempted to do this all in a food processor as the mixture will be too wet as the nuts release too much oil if ground for a long time). Now press the mixture into the base of the tin, ensuring as even and level as possible. Place in the freezer to set for at least 20-30 minutes.

  3. Next move to your topping. Place your liquids in the bottom of your blender jug – coconut oil, syrup and lime juice, then drop in your avocado flesh. Blend on high speed until smooth and there are no traces of avocado chunks. You will need to prod around with your tamper stick and possibly scrape down the sides. Taste and adjust the lime or sweetener as necessary. Be careful when adding too much lime that the mixture doesn't split. Add a little at a time and then re-blend.

  4. Take the base out of the freezer and pour the avocado mix over the base, smoothing over with a spatula or back of your spoon. Return to the freezer to set for at least 2 hours. If you freeze for much longer then you will need to make sure you bring the cheesecake to room temperature before serving or it will be too firm.

  5. Serve with sliced kiwi fruit on top, and a blend of chopped pistachio, desiccated coconut and lime zest.

Note: you can sub the brown rice syrup for a 100% maple syrup or use honey. Each sweetener tastes different so make sure you adjust the quantities to your taste. 

Recipe taken from Ceri Jones at