Raw avocado & lime cheesecake

Round green cake with a slice cut topped with flowers on marble, lime halves and more flowers scattered.
This raw avocado and lime cheesecake is not only divine, but it’s also healthy! So healthy in fact, you can have it for breakfast too! Perfect for gluten free eaters.

Prep Time 10 minutes
Freezing Time 3 hours
Total Time 3 hours 10 minutes
Course Dessert
Servings 6


For the filling

To Garnish

  • Edible flowers
  • Lime zest


  • Line a springform cake pan with baking paper and grease with coconut oil.
  • In a blender, blend the base ingredients together until they come together in a sticky dough. Pour into the cake pan and press down to create an even base.
  • Add all filling ingredients to the cleaned blender and blend until smooth. Add more honey or lime juice, to your liking. Pour over the cheesecake base and smooth with a spatula.
  • Pop in the freezer for at least 3 hours, or until set. When ready to serve defrost for 10 minutes first then slice and serve with your favourite garnish.
  • Note: This cheesecake stores best in the freezer and will keep for up to 2 weeks. You can have it straight out of the freezer or leave to room temperature for 30mn to soften it a bit.


Tip: Turn it into mini muffins and store them in the freezer for easy on the go or lunchbox snacks.
Keyword dairy free, gluten free, popular recipes, vegetarian
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