Vegan No Bake Avocado Cheesecake

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Well, the name of the dish is Avocado cheesecake but it really does not have any cheese in it. Confused? It will unravel as you proceed :). The idea here is to make a dessert that uses vegan cheese or something close to cheese. Secondly, this cheesecake is made using Maple Syrup and not from white sugar so it is healthy. You can substitute the Maple Syrup with Honey as per your taste.

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The base is made using dates and pecans so the amount of processed food is reduced. In short, we are trying to make a dessert mostly from raw products. Since the base is not using any biscuits, it is Gluten-free too. This dish does not use any gelatin or agar. It sets on its own due to the thick consistency of Avocado.

I was hunting for a recipe for avocados as I had 3 avocados that were ripe and my search landed me on this recipe. I loved this sugar free dessert recipe and immediately decided to make it. I did some minor changes to the recipe to suit my taste. Initially, I was a bit worried about the quantity of lemon juice used but it’s needed due to avocado. I have garnished this dessert with some finely chopped pistachios to add crunch and slightly salty flavour but it is completely optional.

So here goes the recipe:-

Vegan No Bake Avocado Cheesecake

This No Bake Vegan Avocado Cheesecake is creamy and loaded with all good and healthy ingredients.

5 from 5 votes

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Course: Dessert

Cuisine: International

Keyword: Cakes, Fruits, No Bake, Vegan

Prep Time: 10 minutes minutes

Resting time: 4 hours hours

Total Time: 4 hours hours 10 minutes minutes

Servings: 6 Inches Cake

Author: Renu Agrawal-Dongre

Ingredients

For the Base

• 75 gram Pecans (Can substitute with Walnuts)
• 125 gram Pitted Dates
• 25 gram Coconut Oil (Melted & at Room Temperature)
• 20 gm Desiccated Coconut
• 20 gm Cocoa Powder

For the top

• 3 Avocado (approximately 400 gm flesh)
• 65 gm Coconut Oil (Melted & at Room Temperature)
• 100 ml Maple Syrup (can be substituted with Honey)
• 100 ml Lemon or Lime Juice

Instructions

For The Base

• Line a 6 inch pan with parchment paper.
• Melt the coconut oil and let cool.
• Put all the ingredients of the base in a food processor or a powerful blender. Process until it forms a crumbly mass.
• Pour the mixture in the prepared baking pan. Press it evenly from all the sides and refrigerate for 15-30 minutes.

For the top layer

• Melt the coconut oil and let it cool.
• Process all the ingredients of the top layer to a smooth puree.
• Remove the baking pan from the refrigerator and pour the puree on the top.
• Even it out with the back of a spoon or a spatula.
• Refrigerate for a minimum of 4 hours.
• One can garnish with chopped pistachios, but it is completely optional. Cut and Serve.

Notes

Consume this within 1-2 days.

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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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