Avocado, Coconut and Lime Cheesecake


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

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

Avocado, Coconut and Lime Cheesecake
Recipe Type: Dessert
Author: Johnson & Wales University
Serves: 8
  • 1 cup almonds
  • 2 cups shredded coconut
  • 2 ounces raisins
  • 2 teaspoons water
  • 1 teaspoon cinnamon
  • 1 tablespoon melted coconut oil
  • 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
  1. Grind almonds in a food processor. Add coconut, raisins, water and cinnamon, and grind into a dough.
  2. Add coconut oil. Grind again into a mixture that will hold together when pressed in your hand.
  3. Press into bottom of a 9-inch springform pan, and set aside.
  4. Add oil, butter and some zest. Blend to incorporate. Add more zest if needed.
  5. Pour over crust. Allow to firm in refrigerator for at least 8 hours.

PER SERVING: 510 cal; 6g prot; 40g fat; 37g carb (28g sugars); 70mg sodium; 6g fiber

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.



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