MAKES ONE 9-INCH PIE
Key lime pie is one of the most popular dishes in America. It is sweet, tart, and rich. That flavor combination translates perfectly to cheesecakes. We have created a Key Lime Cheesecake that is so decadent and fulfilling, it’ll win over any pie or cheesecake lover in a heartbeat. Plus it is packed with superfoods and other healthy ingredients. The avocado is the star in this recipe. It gives the cheesecake a beautiful green color and adds a creaminess that is amazing in flavor and depth. This delicious dessert will satisfy your body as well as your sweet tooth.
For the crust
1 cup pecans
1 cup walnuts
1 tsp. coconut oil
½ cup pitted dates (preferably Medjool)
⅛ tsp. Himalayan pink salt
½ tsp. vanilla extract
1 Place the pecans and walnuts in a food processor and blend until the nut pieces are small and granular, about the size of rice grains.
2 Add the coconut oil, dates, salt, and vanilla extract to the food processor. Blitz until the mixture forms a crust-like consistency.
3 Spoon the crust into a 9-inch cheesecake pan. Press the mixture into the base of the pan evenly with your fingers. Set the pan in the freezer while you work on the filling.
1 cup raw cashews, soaked for at least 2 hours
½ cup chilled coconut milk
½ cup coconut oil
½ cup maple syrup
¼ cup fresh-squeezed lime juice
½ tsp. vanilla extract
½ cup avocado chunks
Pinch of Himalayan pink salt
1 Place all the of the ingredients except the avocado into a high-powered blender and blitz on high for 45 seconds, or until creamy and smooth.
2 Separate ¼ cup of the filling mixture and set aside. Add the avocado chunks to the rest of the mixture in the blender and blitz again for 45 seconds, or until creamy and smooth.
3 Pour the avocado mixture into the cheesecake pan and spread evenly. Tap the pan lightly on a cutting board to get out any air bubbles.
4 Drizzle the reserved ¼ cup white mixture all over the top of the green cheesecake, as if you are trying to draw lines with it. With a toothpick tip, carefully swirl the lines to create the classic cheesecake look.
5 Place in the freezer for at least 2 hours to set. About 15 minutes before serving, remove from the freezer. To get perfectly clean slices, run your knife under hot water before cutting each piece.
6 Store in an airtight container in the refrigerator for up to 1 week or in the freezer for about 3 weeks.
For best results, chill a can of coconut milk overnight in the refrigerator to use in this recipe.