Lime Avocado Cheesecake (Dairy free)
Avocados are amazing! They are creamy, mild and delicious and work in a variety of recipes. In this one, avocados take the place of cream cheese, making this smooth and luscious dessert dairy free.
Avocados are tops on any list of anti-aging superfoods. Avo’s are super high in antioxidants and inflammation-fighting healthy nutrients. The phytochemicals, vitamins, minerals, and healthy fats from avocados slow down aging and fight diseases.
The folate you get from avocados may also lower your risk of certain cancers, such as prostate and colon cancer.Folate also lightens up depression, and research shows a link between depression and low levels of folate. Folate occurs in leafy green veggies and avocados, among other things. Folate helps to lower an inflammatory substance called homocysteine, which can contribute to inflammation, heart disease, depression and other chronic diseases related to aging.
The healthy fats in avocado also help to stave off arthritis and boost bone health because of the high levels of vitamin K they contain. In addition, avocados’ fiber helps the body’s digestive system. The potassium and magnesium in avocados help to lower blood pressure, helping to prevent strokes and heart attacks. While the oleic acid in avocados helps to lower inflammation, it’s also great at promoting smooth soft skin, preventing cancer, and fighting heart disease. Avocados also contain a nutritent that helps us to lower our cholesterol levels.
Two other antioxidants, lutein and zeaxanthin, protect the eyes from UV light damage, preventing cataracts and macular degeneration–two eye diseases that often accompany aging.
Ingredients (for 8 servings)
- coconut oil, for greasing
- 1/2 cup cashews, almonds, or pecans
- 1/2 cup pitted dates (about 12)
- 1/2 cup shredded coconut
- 1-2 teaspoons lime zest
- 2 tablespoons coconut oil or butter
- 1 teaspoon vanilla extract
- 1 pinch sea salt
- 3-4 avocados, about 1 1/2 cups of avocado puree
- 1/2 cup of fresh squeezed lime juice or key lime juice
- 1/2 cup agave, honey or maple syrup
- 2 Tablespoons coconut oil
- 2 teaspoons lime zest
- pinch of sea salt
- Grease an 8-inch (20 cm) tart pan or 9″ spring form pan generously with coconut oil.
- Add the nuts, dates, coconut, vanilla, lime zest, coconut oil or butter and salt to a food processor and pulse until the nuts are finely ground and the crust starts to clump together.
- Transfer the crust to the tart pan or pie pan and use your hands to press it into an even layer. Chill in the freezer while making the filling.
- Add the avocados, coconut butter, lime zest, lime juice, sweetener, coconut oil and salt to a food processor and blend until smooth and fully combined.
- Pour the filling into the crust and spread into an even layer.
- Place pan in the freezer to set up, at least 2 hours, or overnight. Remove from freezer, remove the springform pan, let sit out for 10 minutes, cut into slices and serve immediately. The longer it sits out, the softer the filling and become more like pudding. Store leftovers in the freezer.