Remember last winter when I made Vanilla Avocado Cheesecake?? It's one of the highest viewed recipes on my site on a regular basis. You might have thought it looked yummy or interesting but it tasted great too! For me, the flavor and texture were spot on.
Vanilla Avocado Cheesecake
For ages I've been wanting to make it again and the perfect opportunity came along when I had a bunch of extra limes lying around (do you find limes go bad fast?). I decided to make a few modifications to my original recipe and turn it into an Avocado Lime Cheesecake!
I just had to double the recipe too, so this filling is enough for a 6" or 8" springform pan. I chose to make small cheesecakes again but next time I plan on making an 8".
This time I used raw honey in the recipe... honey goes so great with lime! But of course you can use agave, maple syrup, or coconut nectar to keep it vegan.
Remember that every avocado is a different size so tweak the sweetener to your liking. Might need a few drops less or more of stevia.
Use the crust from the original recipe or choose any of your liking (this time I used a date nut crust).
Press into a multiple mini cheesecake pans or into a 6" or 8" springform pan (all depends how thick you want it).
2 medium/large avocados
6 tablespoons coconut nectar or agave
1/2 cup lime juice
1 teaspoon pure vanilla
6 drops stevia
5 tablespoons melted coconut oil
4 tablespoons melted coconut butter
lime zest, to taste
Blend the avocados, nectar or agave, lime, vanilla, and stevia until smooth and creamy.
Add the oil, butter, and some zest. Blend to incorporate. Add more zest if needed.
Pour over the crust.
Allow to firm in the fridge for at least 8 hours.
I simply used frozen strawberries that I thawed, pureed with a bit of lime juice, and a few drops of stevia. I stirred in some chia seeds to thick the mixture.
So there ya go! Let me know how you like it if you decide to make. You can do something more fun and different with the topping if you like.
Wellness Weekend, Allergy Free Wednesday