Avocado, Coconut and Lime Cheesecake

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

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cheesecake

Avocado, Coconut and Lime Cheesecake

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: 8
Calories: 510
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

Calories: 510kcal | Carbohydrates: 37g | Protein: 6g | Fat: 40g | Sodium: 70mg | Fiber: 6g | Sugar: 28g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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