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5 from 5 votes

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!
Prep Time4 hrs 20 mins
Cook Time5 mins
Total Time4 hrs 25 mins
Course: Dessert
Cuisine: American
Keyword: avocado lime cheesecake, gluten-free, no-bake, vegan
Servings: 8
Calories: 403kcal


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