Healthy Avocado Lime Cheesecake

Raw, vegan, and gluten-free, this Avocado Lime Cheesecake is going to be one of the best refreshing desserts you have ever tried. A nutty and chocolaty crust combined with a smooth, luscious, and tangy filling. It’s out-of-this-world delicious and totally healthy!

Avocado lime cheesecake garnished with lime zest and lime slices

My recent trend in healthier eating has led me to do a lot more exploration in cooking styles I would never have thought of before. Vegan, raw, and gluten-free have never been among my go-to recipes, but I’m starting to see that there might be some interesting ideas to be had there. But don’t worry, I won’t be giving up my sweets and treats completely!

Beside my general inclination to eat healthier, diets that emphasize vegetables and grains are shown to have positive health benefits and be much better for the environment than a red meat heavy diet. The other things these diets emphasize are plant-based proteins and fats.

I’ve decided to embrace that and venture into an area I haven’t explored much: vegan desserts. Well vegan anything really. I’m just so fond of my creams and cheeses I haven’t played with vegan cuisine much. But I have to say, even I don’t miss them in this avocado lime cheesecake.

In line with my exploring the sweet side of avocados, I found this recipe in a local Lithuanian cookbook. I like the combination of dark, almost bitter chocolate as part of the crust, with the creamy and zesty lime and avocado filling. It’s a fun, tart version of a chocolate lime cheesecake that is amazingly refreshing on a hot summer day.

Adding sweetness naturally

Speaking of explorations, this no-bake, vegan, and gluten-free cheesecake also follows my recent trend of finding alternatives to processed sugar and flour. Dates are of course one of my favorites. I use them quite often to sweeten things up. For example, when making my favorite dark chocolate hummus.

Their stickiness is perfect for the crust in this recipe. Without gluten-containing flour, it’s hard to create a base that will hold up to a cheesecake. Especially raw. In this recipe, dates perform double duty by both sweetening and holding the crust together.

No-bake vegan avocado cheesecake with lime overhead shot

As much as I like dates, they certainly would have interfered with the creamy, luscious texture of the “cheese” portion of the cheesecake. Plus, with such intense flavors like lime and coconut, you need something to bring everything together. Maple syrup enhances all these flavors without overwhelming anything.

While a liquid sweetener might otherwise be difficult in a cake with no setting agent besides the fat (we will get into that later), you don’t need much in this case, so is doesn’t make it too runny. For one thing, coconut cream has a subtle sweetness of its own, so you certainly don’t want to over sweeten it. And one of the great things about this cake is how tangy and refreshing it is with all the lime. But if it isn’t quite sweet enough for you, add another tablespoon or two of maple syrup.

What are cacao nibs?

Cacao. The true essence of chocolate. Cacao nibs are basically what chocolate is made from. During processing, the cocoa seeds (also known as seeds of the cacao tree) are ground down and separated into the cocoa solids and the cocoa butter. Different mixtures of these two, plus some extra sugar and milk, are where we get all the variations of what we find on the shelves as chocolate.

A slice of vegan avocado cheesecake with lime

Cacao nibs are little pieces of crushed cocoa seed. At this stage, they haven’t been processed beyond drying and fermenting. There is no sugar added, or anything to take away from that pure chocolate taste. They are known to be full of antioxidants which reduce inflammation and can reduce risk of heart disease.

Some people can find them a little bitter because they are used to a lower proportion of cocoa solids in their chocolate. But when dispersed as part of a crust, the cacao nibs offer an amazing texture and little bursts of pure chocolate. I particularly like them here, where their bitterness balances out the sweet of the dates.

What is the difference between coconut cream and coconut milk?

The plant-based fats are what provide the structure to this vegan cheesecake, as opposed to eggs or gluten from flour. Which makes it very important to have a lot of those fats. For this raw cake, we are getting those fats from coconut cream, coconut oil, and avocados.

Coconut cream is the high fat portion of coconut milk. The same way cream separates from cow’s milk, coconut fat separates from the other liquid. Coconut cream is a soft, gloopy consistency at room temperature, but when cold, solidifies and holds firm.

This is one recipe where you definitely need the full fat version of everything. No skimping. If you can’t find pure coconut cream, you can take the cream from a can of full fat coconut milk. Just refrigerate a can of coconut milk for 24 hours without agitating it, then scoop off the solidified cream that rises to the top. You can use the remaining liquid for cooking rice or adding to smoothies.

Another important note about the coconut cream in this recipe is that you are going to get the best results from a can of coconut cream that does not have any gum additives, like gaur gum. These are emulsifiers that prevent the fats and the rest of the liquid in the can from separating when they are sitting on the shelf. But in this case, you want them to separate so you can scoop off that high fat cream that will provide the structure for your vegan cheesecake.

A slice of no-bake avocado lime cheesecake on a plate

When I first found the recipe, I did not expect to enjoy this as much as I did. Raw, vegan, and gluten-free cheesecake? Is it really still cheesecake? Yes it is. All the qualities you would desire are there: a crumbly, chocolaty crust and a smooth, luscious, and tangy filling. Perfectly set and absolutely refreshing straight from the fridge. Never let healthy mean that something can’t be delicious!

Healthy Avocado Lime Cheesecake

A nutty, chocolaty crust topped with a creamy and tangy avocado and lime filling. A perfect refreshing dessert for hot summer days!
5 from 9 votes
Print Pin Rate
Prep Time: 4 hours 20 minutes
Cook Time: 5 minutes
Total Time: 4 hours 25 minutes
Servings: 8
Calories: 403kcal

Recipe Video


For the crust:

  • 3 oz. (100g) pecans
  • 1/2 cup (40g) shredded coconut
  • 3 tbsp (30g) cacao nibs
  • 2 1/2 tbsp (20g) cocoa powder
  • 3 oz. (100g) pitted dates
  • 1 tbsp coconut oil

For the filling:

  • 1 lb. (450g) avocado flesh (4-5 medium avocados)
  • 1/2 cup coconut cream*
  • 5 limes , zested and juiced (you need scant ½ cup lime juice)
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil
  • 2 limes , zested, for topping


The crust

  • Preheat the oven to 350°F (175°C).
  • Line an 8-inch (20cm) springform cake pan with parchment paper.
  • Place the pecans and shredded coconut on a parchment paper lined baking sheet. Place in the oven for 3-5 minutes, until toasted. Be careful not to burn the shredded coconut.
  • Transfer the pecans and coconut to a food processor. Add the cacao nibs,cocoa powder, dates, and coconut oil and process until the mixture is crumbly.It should hold together when pinched. If not, add more dates, one by one, and process again.
  • Transfer the mixture to the prepared cake pan and press into the bottom. Refrigerate while making the filling.

The filling

  • Place the lime zest, juice, avocados, coconut cream, maple syrup, and coconut oil into the food processor. Process until smooth. Taste and add more lime juice or maple syrup, if desired.
  • Pour the filling over the crust. Chill in the refrigerator for at least 4 hours or more.
  • Gently run a knife around the edges to loosen the cake from the sides of the springform pan and release the sides.
  • Zest two limes over the cake and serve. Keep in the refrigerator and consume within two days.


If you can’t find pure coconut cream, just put a can of full-fat coconut milk in a fridge for 24 hours and then scoop off the solidified cream that rises to the to discarding the liquid. For this recipe 1 can of coconut milk will be more than enough.


Calories: 403kcal | Carbohydrates: 35.9g | Protein: 3.1g | Fat: 27.2g | Sodium: 27.2mg | Sugar: 24.2g | Vitamin A: 1IU | Vitamin C: 19mg
Course: Dessert
Cuisine: American
Keyword: avocado lime cheesecake, gluten-free, no-bake, vegan
Nutrition Facts
Healthy Avocado Lime Cheesecake
Amount Per Serving
Calories 403 Calories from Fat 245
% Daily Value*
Fat 27.2g42%
Sodium 27.2mg1%
Carbohydrates 35.9g12%
Sugar 24.2g27%
Protein 3.1g6%
Vitamin A 1IU0%
Vitamin C 19mg23%
* Percent Daily Values are based on a 2000 calorie diet.


  • veenaazmanov
    May 27, 2020 at 7:54 am

    I just love this unique combination of lime and Avocado. This is so refreshing and the color so soothing. My weekend planning for sure.5 stars

    • Jovita
      June 2, 2020 at 2:46 pm

      You won’t regret trying this cheesecake, that’s for sure!

  • Alisa Infanti
    May 27, 2020 at 10:22 am

    Dates are my favourite natural sweetener and they worked perfectly in this recipe.5 stars

    • Jovita
      June 2, 2020 at 2:47 pm

      Mine too. Lately, I add dates everywhere 🙂

  • Gloria
    May 27, 2020 at 12:32 pm

    I love cheesecake. A healthy version is even better. Love the combination of avocado and lime. What a great dessert for summer entertaining.5 stars

    • Jovita
      June 2, 2020 at 2:47 pm

      I’ll definitely be making it a few more times this summer 🙂

  • Angela
    May 27, 2020 at 12:43 pm

    What a beautiful and thoughtful dessert! Love all of the fresh flavors and the texture is spot on!5 stars

    • Jovita
      June 2, 2020 at 2:48 pm

      Thank you so much, Angela!

  • Cathy
    May 27, 2020 at 12:43 pm

    This cheesecake looks so creamy and refreshing! Perfect for my brunch this weekend!5 stars

    • Jovita
      June 2, 2020 at 2:48 pm

      It IS super refreshing!

  • Camilla Fotheringham
    March 21, 2022 at 3:56 pm

    Can you make this a day ahead of time?

    • Jovita
      March 23, 2022 at 10:49 pm

      Hi Camilla! I don’t see why not! Just keep in the refrigerator until ready to serve. 🙂

  • Helen
    January 1, 2023 at 1:41 am

    Delicious! Light, creamy and tangy with a lovely contrast between the chocolate crust and the filling. I am allergic to both milk and wheat so was really happy to find this gluten and dairy free version of cheesecake.5 stars

  • Mary Joy
    February 8, 2023 at 4:28 pm

    I am absolutely in love with this avocado lime cheesecake recipe! It’s a healthier option than your traditional cheesecake, as avocados provide essential vitamins and minerals as well as healthy fats. The addition of lime adds a nice citrusy flavor that complements the creamy texture of the avocado perfectly. The overall result is an incredibly flavorful and delicious dessert. I especially appreciate how easy it is to make – all you need is just a few simple ingredients. Plus, it looks so beautiful with its vibrant green hue! This recipe is definitely going to become one of my regular go-to desserts. Thanks for sharing such a great and healthy recipe!5 stars

  • Angela
    April 7, 2023 at 10:43 pm

    Mine is in the fridge solidifying at the moment but the pie part I can already attest to being delicious from my spatula tasting. I do have 2 questions about the measurements: the cocoa powder in the video does not appear to be 2.5 tbsp/20 g, it looks like a lot less. I weighed 2.5 tbsp before adding and it was only 15 g. Are the amounts correct listed in the recipe? Also the video shows solidified coconut; 1/4 cup solid oil vs 1/4 liquid makes a difference in recipes. Is solid oil what is truly intended to be used in the crust and filling? I noticed my crust looked a little oily and am wondering if liquid coconut oil was not what was intended.5 stars

    • Jovita
      April 15, 2023 at 2:12 pm

      Hi Angela,

      I just re-watched the video and it looks like 2.5 tablespoons of cocoa powder to me 🙂 Amounts listed in the recipe are correct. I am not sure about your 2.5 tbsp weighing 15g. I think it can happen with different cocoa powder brands. I would stick to using 2.5 tbsp 🙂

      What about coconut oil, yes I used solid one just like you see in the video. I googled quickly and it seems that there is no difference between solid and liquid amounts 🙂

  • Nevada
    July 12, 2023 at 10:13 pm

    This was absolutely incredible/ Creamy but nicely balanced by the lime flavour and a perfect chocolate nutty crust. Perfect for someone who doesn’t want anything too sweet but a beautiful healthy dessert. I replaced the maple syrup with date syrup for cost reasons and was absolutely lovely. Thank you x5 stars


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