Recipe: Avocado Lime Cheesecake

From making your own dairy-free mylks to flaxseed eggs in baking, Sarah Edwards of Copper + Cloves recently shared simple swaps for plant-based eating.

Here she offers a healthy spin on the ultimate creamy indulgence – cheesecake – using all vegan ingredients. Over to her for an Avocado Lime Coconut Oil Cheesecake!

This no-bake, plant-based cheesecake is super easy to make and packed full of healthy fats and antioxidants. It is tangy yet sweet, with a slightly crunchy base and a hint of salt and spice – the contrast is so good!

This recipe is a great way to use up the creamy avocados we’ve been having this season, once you get tired of smashed avo on toast. Make sure you use really ripe ones- they should be soft and buttery, not hard and bitter. Take unripe avocados and wrap them in newspaper with a banana to make sure they ripen nicely.

Coconut oil is the other starring ingredient – liquid at room temperature, yet solid when put in the fridge, you can set a cheesecake without using gelatin, or baking it with dairy ingredients. Generally, coconut oil can be used in place of butter as a fat in baking too!

Avocado Lime Cheesecake

Sarah Edwards | Copper + Cloves
Not only is this no-bake, plant-based avocado lime cheesecake super easy to make, it's also packed full of healthy fats and antioxidants. It is tangy yet sweet, with a slightly crunchy base and a hint of salt and spice – the contrast is so good!
Course Dessert
Servings 6


  • A pan for dry toasting
  • A mixie
  • 6-8 cupcake moulds (silicone or a metal muffin tray also works)



  • 80 g pitted dates
  • 60 g cashews
  • 25 g desiccated coconut
  • tbsp sesame seeds (black looks great but either colour works!)
  • ½ tsp salt
  • ½ tsp chilli flakes (optional – I like the hint of chilli heat to contrast with the sweetness, but you can simply skip this if you don’t like spice at all,  or if you are making for children.

‘Cheesecake’ Filling

  • 250 g avocado flesh (remove peel and stone)
  • 70 ml jaggery liquid or honey
  • 55 ml lemon juice
  • 20 ml extra virgin coconut oil, in its liquid form (if your’s is solid, gently warm it)
  • tbsp finely grated ginger

Optional garnishes

  • more toasted desiccated coconut or grated fresh coconut
  • toasted pumpkin seeds
  • black sesame seeds
  • grated lemon zest
  • sprinkle of chill flakes


  • If you have silicon cupcake moulds these are brilliant. If you have a metal case, you just need to grease them with coconut oil before you start. 

Start by making the base.

  • Dry toast the cashews in a pan until golden brown. Remove from the pan.
  • Now toast the desiccated coconut and sesame seeds until also golden. Remove from the pan and allow to cool slightly
  • Pulse the cashews, sesame seeds and desiccated coconut in a mixie until broken up into little pieces, then add in the dates, salt and chilli flakes.
  • Put a heaped tablespoonful of this mixture into each cupcake mould and press down to form an even layer about ½ inch thick. Put the cupcake moulds in the freezer while you make the creamy filling!

Make the filling

  • Scoop out the flesh of the avocados and add it to your mixie jar. Now add the lime juice, jaggery syrup, coconut oil and grated ginger until it becomes smooth and creamy.
  • Take your hardened base out of the freezer and pour the filling in gradually to the top of each mould. Once you have tipped in the filling, you could add a little garnish on each one – grate the zest of a lemon, throw over some seeds or scatter some grated fresh coconut on top.
  • Now put the cupcake moulds back into the freezer for another 2 hours at least (though you can leave them there overnight – and in fact they will keep for weeks in the freezer). When you want to serve, either move to the fridge an hour before, or just take them out and leave at room temperature for around 10 minutes (depending on where you are in the country, you may want to leave them for more or less time).


You can also make this as one large cake – in which case use a loose-bottomed, spring release cake tin. The reason I prefer mini-cupcakes is because you set these ‘cheesecakes’ by freezing them, and you need to allow the filling to thaw for about 10 minutes before eating. If it is one cake, and unlikely to be eaten in one sitting- you will need to keep thawing and refreezing. Instead with cupcake moulds, you can just take out the number of cupcakes needed, allowing to thaw for 10-15 minutes before serving (until you can easily take a piece with a fork)
Keyword avocado lime cheesecakes, copper + cloves, healthy vegan no-bake, no bake dessert, no bake eggless desserts, sarah edwards

Discover more plant-based swaps from Sarah, here.

About Sarah Edwards | Copper + Cloves

Founded by health & wellness coach – Sarah Edwards – Copper + Cloves is committed to getting people excited about eating fresh, whole foods, as well as championing a farm-to-table philosophy. Follow them on Instagram @CopperandCloves.

Browse More From Copper + Cloves

Enjoyed This Recipe?

You may also like to browse…

Coffee, Walnut And Vanilla Raw Tart
A beautiful no-bake dessert for the summer months, brimming with nourishing vegan-friendly ingredients and spiked with a hit of Blue Tokai Coffee's dark roast coffee.
Paleo Carrot Cake
Accidental holistic cook and film-maker Shaana Levy Bahl shares a paleo recipe for a healthy gluten-free and refined sugar-free carrot cake layered with a cashew cream cheese frosting!
healthy carrot cake recipe

We’d love to hear from you! Do let us know if you try this recipe – you can leave a comment below and/ or tag us in your delicious creations on Instagram @the_foodiediaries.

Latest Instagram Posts

Browse More Recipes

Get the latest reviews, recipes & recommendations, delivered straight to your inbox:

Success! You're on the list.

Follow Us

Sign up for our Newsletter

Get the latest reviews, recipes & recommendations, delivered straight to your inbox:

Copyright The Foodies Diaries® 2020. All rights reserved.

Leave a Reply

Recipe Rating