Avocado, Lime and Coconut ‘Cheese’ Cake

Serves: 10-12
Prep: 20 minutes
Cooks In: 10-15 mins + 4-5 hours to set in the fridge

Avocado, Lime and Coconut ‘Cheese’ Cake

Avocados are the guilt-free dessert queen’s best kept secret! They lend a rich, creamy texture that mimics dairy – in this case cream cheese!

I love them in smoothies, ice-creams, chocolate mousse and ‘cheese’ cakes, like this one. The filling is light and ‘moussey’, with a rich creamy flavour, that goes so well with tart lime, raspberry and passionfruit. This recipe is dairy-free, gluten-free and refined-sugar-free.


Print Recipe


  • ground almonds 140g
  • desiccated coconut ¾ cup
  • medjool dates (pitted) 8 large
  • salt good pinch
  • coconut oil 5 tablespoons melted or soft


  • firm ripe avocados flesh from 5 medium (remove any rotten bits)
  • lime juice 1 cup (freshly squeezed or pre-squeezed from a packet)
  • limes finely grated zest of 1-2
  • salt good pinch
  • coconut cream or coconut yoghurt 1 cup
  • vanilla essence or extract 2 teaspoons
  • pure maple syrup 1 cup (or 3/4 cup caster sugar)
  • mint leaves 1 handful, chopped (optional)
  • gelatine powder 2 tablespoons
  • cold water 2 tablespoons
  • boiling water 3 tablespoons

To Serve

  • fresh raspberries, or fruit couli (e.g. raspberry or passionfruit)


Preheat oven to 160 degC/320 Fahrenheit.

  1. Place all base ingredients in a food processor and blitz until well combined and crumbly. The mixture should hold together well when pinched together.
  1. Lightly grease and line the base and sides of an 20cm round spring-form cake tin with baking-paper and tip in the base mixture. Press mixture down firmly and evenly with the back of a spoon. Bake for 10-15 minutes until lightly browned, then set aside to cool completely in the fridge.
  1. To make the filling, place all the ingredients, except the gelatine and water, in a food processor and blend until the mixture is smooth. Taste the mixture and add more maple syrup, lime juice or zest or vanilla to your taste buds if necessary.
  1. Mix gelatine powder with cold water and leave to swell for a few minutes. Add boiling water and mix well to completely dissolve the gelatine (make sure there are no little lumps!). Add dissolved gelatine mixture to the food processor and blend with avocado mixture until very smooth and well incorporated.
  1. Remove cake tin from fridge and pour filling over the base. Cover with a plate or clingfilm, and return to the fridge to set for at least 4-5 hours or overnight.

To serve, carefully run a knife between the tin and the cake to loosen, then push base of tin up and carefully transfer cheesecake to a plate. Garnish with raspberries or fruit coulis. Will keep in the fridge for a couple of days, or can be frozen (covered well in plastic wrap) for weeks.


  • * To make raspberry coulis, place 1 1/2 cups of frozen raspberries and 1 tablespoon honey in a small pot and boil for a few minutes, mashing up the raspberries, until the sauce has thickened slightly. You can buy passionfruit coulis/syrup, or make your own by boiling 1/2 cup passionfruit pulp with 2 teaspoons honey in a small pot until the sauce has thickened slightly. Cool in the fridge before using.
Nutritional Information Per Serving
26.0 g
22.4 g
Total Fat
32.8 g
6.4 g


  • Pingback: Vegan | Pearltrees()

  • Pingback: Happy Spaces v.11 | Happy Pantry()

  • Vivien Lile

    What could I use for base of the Avocado cheesecake in place of the desiccated coconut?

    • Hi Vivien, you could use more almond meal if you don’t fancy coconut 🙂

    • Nadia Lim

      something like ground almonds would work 🙂

  • Carlie Stewart

    Woohoo!!! Mine is in the fridge setting ready for xmas pudding tomorrow!! Thanks Nadia

    • Yay! hope you had a fabulous Christmas and it was enjoyed by all!

  • Karen Kiddell

    Hya…is the cheesecake able to be frozen once cooked?

    • Hi Karen, yes you can freeze it, but just make sure it’s very well covered so it doesn’t absorb or take on any of the others odours from the freezer, or get freezer burn!

  • Tania Malferrari

    can I use almond flour (Bob’s Mill) for the base?

  • Deborah

    Hi , I’m looking for meals for one. That are budget friendly . And I like a nice desert every now and then. I’m not fussy when it comes to food. Love to cook and I like yourstyle of cooking combinations . Thank you Deborah

  • Can I replace nuts with seeds?

    • Yep, sunflower meal would work great, or desiccated coconut!

  • jannah21

    Hi Nadia. I have two questions please.
    1. Thank you for listing nutritional information… but how many “servings” is there in this cheesecake please? I have to calculate everything for a diabetic niece. Thank you.
    2. What would be best to use in the base instead of almond meal for someone with nut allergy?
    Thank you very much. 🙂

    • Hi! The cake is 10-12 servings, so the nutritional information is based on 11 servings. You could reduce the volume of maple syrup to make it more diabetes-friendly! Replace the almond meal with desiccated coconut or sunflower seed meal 🙂

  • Lynsey Webb

    Any recommendations on what to substitute for almonds? My boy loves cheesecake but with recent diagnoses of almond, wheat and lactose allergies, it’s been too hard! (until now…)

    • You could use any other nut meal, or even desiccated coconut!

  • Materoa Beamsley

    Hi what could I use instead of medjool dates please Nadia

  • Melanie Adamson

    Is there anything I could substitute for the lime juice?

  • Kyla Rowson

    Hi Nadia, I’m just making this cheesecake and when I blitzed the base ingredients it’s gone runny not crumbly… definitely put right amounts of everything. Not too sure what to?

    • Oh really – only 5 tablespoons of coconut oil? Have you baked it yet? That will help dry it out.

      • Kyla Rowson

        Yep only 5, but possibly I’ve heaped them without realising?? I’ve put it in the fridge for a while, and haven’t baked yet so will give that a go and see what happens. Thanks 🙂

  • mungbeanqueen

    Do you think Agar Agar could be a good substitute for the gelatine in here? Looks delicious 🙂

  • Joanne O’Reilly

    This is so good! My daughter is vegan and travelling to NZ from UK in Feb. I’ve made it in advance to freeze. 5/5😀

  • Tidavadee Tongdethsri

    Can the recipe be halved for a smaller cake tin? Thanks.