Vegan No Bake Avocado Cheesecake

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

Course Dessert
Cuisine International
Keyword Avocado, CheeseCake, Vegan
Prep Time 10 minutes
Resting time 4 hours
Total Time 4 hours 10 minutes
Servings 6 Inches Cake


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


For The Base

  1. Line a 6 inch pan with parchment paper.

  2. Melt the coconut oil and let cool.

  3. Put all the ingredients of the base in a food processor or a powerful blender. Process until it forms a crumbly mass.

  4. 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

  1. Melt the coconut oil and let it cool.

  2. Process all the ingredients of the top layer to a smooth puree.

  3. Remove the baking pan from the refrigerator and pour the puree on the top.

  4. Even it out with the back of a spoon or a spatula.

  5. Refrigerate for a minimum of 4 hours.

  6. One can garnish with chopped pistachios, but it is completely optional. Cut and Serve.

Recipe Notes

Consume this within 1-2 days.