Avocado Lime Vegan Cheesecake

Avocado Lime Vegan Cheesecake

Avocado Lime Vegan Cheesecake

Hi! I'm Ishaani, co-founder of Suhi & Sego.

Being gluten free & vegan but living in a world filled with tres leches cakes and tiramisu’s, I am always on the look out for easy to make, dessert alternatives.

I came across this guilt-free dessert recipe on one of my favourite pages Copper and Cloves (@copperandcloves) and knew I had to try it. When I started making it, I realised that this creamy, no-bake vegan ‘cheesecake’ using only whole ingredients is also amazing for my skin. Full of vitamin C from the citrus, healthy fats from the nuts & avocado and containing plenty of fibre, this is dessert will not only nourish my body but also my skin from the inside out. 

The tanginess in the lemons pairs perfectly with the creamy flavours of coconut and avocado, alongside the sharpness of the lemon zest. 


  • 12 cup cake moulds
  • Food processor/Blender


For the base:

  • 300 gms pitted dates
  • 1 tbsp coconut oil
  • 200 gms toasted almonds
  • 100 gms desiccated coconut
  • 1 tablespoon of grated lemon zest
  • 1 teaspoon flaky salt

For the filling:

  • 5 very ripe avocados
  • 2 tbsp coconut oil
  • 5 tbsp coconut milk
  • 250 ml jaggery syrup
  • 40 ml lemon juice

Avocado Lime Vegan Cheesecake - Suhi & Sego

What to do

  1. Start by making the base. First blend the dates together in a food processor to form a paste- remove and set aside. Then pulse the almonds until they break down into small pieces, then add in the date paste back in,  with all the other ingredients, allow it to combine until it all starts to form a ball together.
  2. Scoop out of the mix and press a few tablespoons into each cupcake mold to create a flat base about ½ inch thick and pop it in the freezer for 20 minutes to set.
  3. Next let’s make the filling. Scoop out the flesh of the avocados (compost skin and seeds) and place it in a blender with the lime juice, jaggery syrup and coconut milk and coconut oil and blend until it becomes smooth and creamy- no lumps. Taste for sweetness/sharpness and adjust with a little more jaggery liquid or lemon juice if necessary.
  4. Take your base out of the freezer- it should be firm by now. Pour the filling into the tin gradually and use a spatula to smooth the top. 
  5. Grate the zest of a lemon and scatter some desiccated on top to decorate (or even a thin slice of lemon) and pop it in the freezer for another 90 minutes until it is set to touch. 
  6. Before serving, remove from the freezer for five minutes so it can thaw a little.

I hope you enjoy making this dessert as much as I did! Tag us @suhiandsego if you try it.