Avocado, Coconut and Lime Cheesecake

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This rich and creamy cheesecake is completely void of cheese. The avocado does the trick.

Course: Dessert

Keyword: avocado, cheesecake, coconut, johnson and wales, vegetarian

Servings:

Calories: 510kcal

Author: Johnson & Wales University

Ingredients

Crust:

1 cup almonds
2 cups shredded coconut
2 ounces raisins
2 teaspoons water
1 teaspoon cinnamon
1 tablespoon melted coconut oil

Filling:

2 medium/large avocados
6 tablespoons agave nectar
½ cup lime juice
1 teaspoon vanilla extract
1 tablespoon sugar
5 tablespoons melted coconut oil
4 tablespoons melted butter
Lime zest to taste

Instructions

Grind almonds in a food processor. Add coconut, raisins, water and cinnamon, and grind into a dough.
Add coconut oil. Grind again into a mixture that will hold together when pressed in your hand.
Press into bottom of a 9-inch springform pan, and set aside.
Add oil, butter and some zest. Blend to incorporate. Add more zest if needed.
Pour over crust. Allow to firm in refrigerator for at least 8 hours.

Notes

Live Naturally is excited to partner with Johnson & Wales University. Brianda Esquivel, Chef Adam Sacks, Taylor Sherwin and Emily Smith (l to r) developed these recipes. Known as a recognized leader in culinary education, JWU is changing the way the world eats. For info, visit jwu.edu/denver.

Nutrition