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Avocado Key Lime Cheesecake

This avocado key lime cheesecake will blow your mind.

Angela's Featured on
by Angela Gallardo in Desserts, Recipes

key lime cheesecake

key lime cheesecake

This recipe is going to blow your mind!  (not even the slightest exaggeration)

A few simple ingredients and you’re left with a crazy creamy “cheesecake” that needs zero dairy whatsoever.  Literally, you could tell people there’s cream cheese in here and they’d probably believe you.

But! No cream cheese.  Just the amazing emulsifying goodness of perfectly-ripe avocados.

I experimented with pouring the filling into my new Costco-discounted-price Blendtec (there were nearly 4000 blends on my 15-year-old Blendtec!) specifically with the Twister Jar, and the result was so delicious.  I got the creamiest whipped texture imaginable.  While not totally necessary, you’ll be glad you took the extra step.

Get a printable PDF of the recipe

Avocado Key Lime Cheesecake

For the crust:

1 c. pecans, soaked 2 hrs*

1 c. almonds, soaked 8+ hrs*

8-10 dates (adjusted to sweetness of your liking)

¼ c. butter, ghee, or coconut oil

¼ tsp. sea salt

For the cheesecake filling:

5 ripe medium avocados

¼ c. key lime juice (about 10 key limes)

1 tbsp. lime zest (from about 3 key limes)

½ c. coconut oil

½ c. raw honey

1 tsp. vanilla extract

¼ tsp. sea salt


Prepare the crust by combining all the crust ingredients in a large food processor.  Process until the mix is crumbly and sticks together when pinched.  Press into a 9″ springform pan (great for easy removal and cutting) and move it to the fridge to chill for 15 minutes.

Peel, pit, and chop the avocados.  Add them to the food processor along with the rest of the cheesecake filling ingredients.  Process until smooth, scraping down the sides as needed.

Optionally, you can move the mix to a high-powdered blender for a whipped texture (as shown above).  You’ll want to blend in about two batches, starting with a low speed and turning it up to high until the filling lightens in color and is thick like creamed butter. (<<– this step will produce a lighter cheesecake but either way will work)

With or without the blender option, pour the filling into the chilled crust, smooth it out evenly, and put it back into the refrigerator for at least 30 minutes, or until it has firmed up.

Keep leftovers chilled with a tight saran wrap seal on the surface to keep it from browning.

*Note: dehydrating the nuts after soaking them (dehydrate for 12-24 hours at 115F) will give this crust a really great crunch.  Or you can skip the soaking and just roast them in the oven for a crunchy crust (this does make them more difficult to digest).  Using the nuts immediately after soaking with no dehydrating or roasting will yield a softer, chewier crust.

  1. Angel Smith says:

    Yes, I can move the mix to a high-powdered blender for a whipped texture

  2. Sandee says:

    What is the nutritional info on this recipe, like calories, fats/carbs/fiber?

  3. Khandi says:

    Is there a way to put nutritional values on the recipes?

  4. Rachel says:

    Can you please clarify which variety of dates is best for making the crust? Would you be able to provide an approximate weight for the dates, too?

    1. Hi Rachel. I couldn’t give you the weight but I do generally use medjool dates.

  5. Tasha says:

    I followed exactly and found the crust delicious but the key lime interior too plain. I added the zest of 2 more limes and 2 tablespoons of lime juice but still not enough tartness.

  6. Edyta says:

    Is it ok to freeze this cake?

    1. Yep, that should work just fine! And it’s pretty yummy when just halfway thawed too 🙂

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