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Vegan No Bake Avocado Cheesecake
This No Bake Vegan Avocado Cheesecake is creamy and loaded with all good and healthy ingredients.
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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
gms
Pecans
(Can substitute with Walnuts)
125
gms
Pitted Dates
25
gms
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.