Creamy No-Bake Kiwi Lime Avocado Cheesecake
I’m no stranger to creamy, rich vegan cheesecakes and tarts. In fact, this fruity avocado and cashew cheesecake is just one in a long line of deliciously decadent treats like this raw vegan blueberry cheesecake, lemon cheesecake tart, cheesecake tartlets, and a simple no-bake cheesecake. This vegan kiwi pie layers a slightly crunchy no-bake gluten-free cheesecake crust with a super creamy avocado lime cheesecake layer. The light cashew cream layer is then topped with kiwi and pomegranate and is creamy, sweet, tangy, and super refreshing! Desserts that combine fruits and creamy elements are common in my kitchen year-round. Most recently, I even shared a recipe for lemon cheesecake bars. I’ve also very recently made my blueberry cream pie (which is drool-worthy!). This fruit cheesecake is topped with kiwi, however, you can swap out the fruity toppings based on what you have available for a versatile fruit cheesecake. And I know what you’re all wondering… but why avocado? The truth is, avocado makes for a fantastic addition to desserts (like these avocado lime cupcakes and chocolate mousse). It’s rich and creamy and yet has a subtle enough flavor that is easy to blend and ‘hide’ in a dessert. Which is precisely what it does in this avocado cheesecake. So you get all the antioxidants and healthy fats with none of the flavor!
Allergy-Friendly Vegan Cheesecake
If you’ve never tried cashew cheesecake or used cashews to replicate a creamy filling, you might be a little skeptical, but trust me, it’s delicious. Not only does cashew cream work amazingly for no-bake cheesecakes, but I also use it for the creamy layer in this vegan tiramisu (delish!). Best of all, this no-bake fruit tart is also super diet-friendly and contains no egg or dairy like traditional cheesecake. It’s gluten-free, dairy-free, no-bake, egg-free, refined sugar-free, soy-free, and can even be made nut-free and paleo! Plus, the use of cashews and avocado is nourishing, and genuinely filling too (no ’empty calories’ here!). This kiwi pie is basically the perfect summer dessert to impress family and friends (if you don’t eat it all first!)
The Ingredients
Gluten-free crust:
Nuts: I used peanuts; however, you could also use cashews, walnuts, or almonds. For a nut-free version, use sunflower seeds or pepitas. Dates: I used Deglet Noor dates. However, you can use the same weight of Medjool dates (you may even need less, as Medjool dates are naturally stickier) Coconut: I used shredded unsweetened coconut. Alternatively, you can swap out the coconut for more nuts. Vanilla: Use natural vanilla extract for the best flavor.
You can optionally add a pinch of salt, which can enhance the flavors and balance the sweetness.
Avocado cheesecake layer:
Avocado: Use ripe (but not over-ripened) avocados without dark spots inside for the best flavor and color. Coconut oil: This helps to create a smooth mouthfeel and the best consistency. Maple syrup: Or any liquid sweetener such as agave or brown rice syrup. You could also use a sugar-free option like liquid stevia, etc. You’ll need to adjust the amount based on which you use. Lime: Feel free to increase the amount based on how tangy you want the kiwi lime pie to be. You can also optionally add some lime zest. Vanilla extract
If you want a deeper green-colored layer, you could add a little spirulina (just a pinch to begin). You won’t be able to taste it when used in such a small amount.
Cashew cream layer:
Cashews: You need raw, unsalted cashews. You can alternatively substitute another nut (I find softer ones with a higher fat content are best), like macadamias and blanched almonds. You can try raw sunflower seeds for a nut-free version – though the flavor will be more robust. Also, the texture won’t be as creamy. Coconut: You can either use ½ cup of young coconut meat OR 1/3 cup coconut yogurt (or soy yogurt) for this dairy-free cheesecake. Coconut milk: Use canned coconut milk for the creamiest coconut milk cheesecake. Full fat is best. Otherwise, you could use a vegan cream like oat cream or soy cream. Maple syrup: Or the liquid sweetener of your choice. Vanilla extract
The fruit topping:
Kiwi Pomegranate (optional)
Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.
How to Make Avocado Cheesecake with Kiwi
Step 1 – Soak the cashews
First, soak the cashews overnight in room temp/cold water or do a quick soak by boiling the cashews for 15 minutes, until tender.
Step 2 – Make the crust
While the cashews cool slightly, process the crust ingredients in a food processor until it sticks together when pressed with your fingers. This usually takes between 10-20 seconds of pulsing in a high-speed processor. Then, press the crust into a parchment-lined 8-inch (20 cm) spring-form round pan and set it aside.
Step 3 – Make the avocado cream layer
Next, quickly wipe down the food processor and then blend all the ingredients for the avocado-lime layer (or use a blender) until smooth and creamy. Then pour it over the crust and place it in the freezer for around 30 minutes.
Once blended, give the filling just a little taste to see if you want to adjust the amount of lime used.
Step 4 – Make the cashew cream layer
Next, repeat that step with the cashew cream layer ingredients; processing/blending them up smooth and creamy. It can take some time to get the cashews completely smooth, so give your machine breaks and scrape down the sides of the jug with a spatula.
Step 5 – Decorate with kiwi
Once smooth, pour over the avocado-lime ‘cheesecake’ layer and decorate with thin slices of kiwi and optionally pomegranate (or other fruits of your choice). Place back in the freezer for a further 3 hours to fully set, then it’s time to enjoy! Allow the kiwi pie to thaw for between 20-30 minutes before enjoying it.
I recommend slicing the entire vegan cheesecake the first time you remove it from the freezer, so it’s easier to remove a single slice later. Serve a slice of the fruit cheesecake alone or topped with a bit of whipped coconut cream for a delicious fruity dessert!
How to Store
This vegan no-bake cheesecake is meant to be stored in the freezer and can be stored for between 2-3 weeks (covered to avoid freezer burn). However, I recommend removing it from the freezer 30 minutes before serving for the best texture. If you remove it from the freezer all at once, store it in the fridge until you’re ready to serve. Aim to eat it within a couple of hours, as it will soften as it thaws in the refrigerator. Top Tip: If you plan to serve these in warm weather or in cases that they’ll sit out for a while, you can even serve them in jars/glasses. That way, you don’t have to worry about the slices ‘melting’.
If your dates are dry: You can soak them in boiling water for 15-20 minutes to soften, which will help them plump up and become stickier. Can you taste the avocado? Not at all! With the lime juice, nutty crust, cashew cream, and fruity topping, you won’t taste the avocado at all. Instead, it just adds a rich creaminess to the vegan cheesecake (and the beautiful green color, of course!) Use a high–speed blender/processor: For the creamiest, smoothest results, a high-speed machine is best! Make mini avocado cheesecakes: If you want individual ‘portioned’ desserts, instead of pouring this into one large dish, you can split the crust and filling between a cupcake tray. It should make 8-12 cupcakes. Toast the nuts/seeds for the crust: This isn’t necessary, but lightly toasting the nuts/seeds for the gluten-free cheesecake crust can help to enhance the flavor in wonderful ways! Make a chocolate crust: This kiwi pie also tastes delicious with a chocolate crust. Add between 2-3 tbsp cacao or cocoa powder to the crust. You can also swap out 2-4 tbsp of crushed nuts with cacao nibs (for extra antioxidant power!).
More Creamy Vegan Dessert Recipes
Vegan creamy chocolate pie Layered mango tart Chocolate and strawberry layered cheesecake Strawberry coconut cheesecake bars Poppyseed layered baked cheesecake Caramel apple layered cheesecake Vegan key lime pie
If you try this kiwi topped vegan lime avocado cheesecake recipe, I’d appreciate a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing them.
