Vegan cheesecake with avocado and lime

Vegan cheesecake with avocado and lime

Vegan cheesecake with avocado and lime

Vegan cheesecake with avocado and lime

As promised, the recipe for avocado and lime cheesecake.

A vegan and gluten free cheesecake, in which the avocado mousse is further enhanced by the scent of mint (you can decide whether to add or not at your discretion).

Also this time, since the temperature does not exceed 42 ° C – 107 F (which corresponds to the temperature at which the enzymes die), you will savor a recipe with live ingredients whose nutrients play a particularly important role for our well-being.

Vegan cheesecake with avocado and lime

Now let’s move to the ingredients and then to the recipe!

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The base:

The mousse:

  • 1 lightly ripe avocado
  • 130 gr of dried cashew nuts
  • grated peel of two bio lime
  • 1 lime juice
  • 1 tablespoon of soy lecithin (optional)
  • 6 tbsp of agave juice
  • 1 pinch of salt
  • 2 tbsp of Almond oil (I suggest you buy this)
  • 10 fresh mint leaves (optional)

The garnish:

  • buccia grattugiata di un lime
  • Cocco rapé
  • Mirtilli
  • Foglioline di menta fresca

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KITCHEN TOOLS ~ For this raw vegan cake, you need:

  • Cheesecake mold
  • Food processor
  • Cake base
  • Seed grinder
  • Immersion blender

PREPARATION TIME ~ 30 min for preparation + 2 hours to firm up in the freezer

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THE BASE. Take the cake base on which you decided to put the cake and place the mold for the cheesecake in the middle of the plate. In the food processor, fry the almonds until they are cut into fairly small pieces (not flour).

Pour the almonds into a container, put them back in the food processor and add the remaining ingredients for the base. Blend until the mixture sticks to the robot container and the blades turn empty. Pour the mixture so obtained at the base of the mold and level it. Then put the base in the freezer.


MOUSSE. Peel the avocados depriving them of the internal bone. Cut them into slices, put them in the food processor and start making a first shake. Separately grind the cashew nuts in the seed grinder and with the remaining ingredients (except the lecithin that should be added at the end) add them in the food processor.

Blend the whole thing for a few minutes and add the soy lecithin spoon (if you want it). Let’s blend for another minute. If the mixture does not turn out to be creamy, fry with the immersion blender. When the mixture is well amalgamated, pour it into the mold. Then put the dish in the freezer for at least a couple of hours.

N.B. Sometimes coconut oil is in solid form. To make it liquid it is necessary to dissolve it.


THE GARNISH. After the two hours spent in the freezer, take the cake, extract it from the mold and decorate it with the ingredients for the garnish. (N.B. The cheesecake should be kept in the freezer for up to 20 minutes before serving)

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Et voilà, dessert is served!

If you have a way to try it, do not forget to let me know if you like it


I will be happy to receive your feedback!

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