Go Back
+ servings
Vegan Avocado Cheesecake

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
Print Pin
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
Author: Renu Agrawal-Dongre


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

  • 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.


Consume this within 1-2 days.
Tried this recipe?Share your feedback @renunad or tag #cookwithrenu
Made it? Upload Your photosMention @cookwithrenu or tag #cookwithrenu