Ingredients
- 2/3 cup roasted unsalted almonds
- 2/3 cup pecan pieces
- 1/2 cup unsweetened shredded coconut
- 2 tablespoons coconut oil
- 1/2 teaspoon ground ginger
- 2 tablespoons maple syrup
- 1 teaspoon pink Himalayan sea salt
- 1 teaspoon vanilla extract
- 3 ripe avocados
- 5.3 ounce Kite Hill Lime Almond Yogurt
- 5.3 ounce Kite Hill Vanilla Almond Yogurt
- 1 scoop vanilla protein powder
- 1 lime, zested and juiced
- 5 stevia drops
Directions
Blend the crust ingredients in a food processor until combined.
Press the crust mixture evenly into the bottom and up the sides of a greased tart pan.
Place the tart pan with the crust in the freezer.
Blend the filling ingredients until smooth.
Pour the filling into the chilled crust.
Return the tart to the freezer for 30 minutes.
Remove the tart from the freezer 5 to 10 minutes before serving.
Top with cocowhip before serving.
Frequently Asked Questions
How long does this Avocado Lime Cheesecake need to chill before serving?
Since this recipe involves a no-bake crust made from almonds, pecans, and coconut oil, the cheesecake requires adequate chilling time for the filling to set properly. We recommend chilling the finished cheesecake in the refrigerator for at least 4 to 6 hours, or preferably overnight, before slicing and serving.
Can I substitute the almonds and pecans in the crust for other nuts?
Yes, you can substitute the 2/3 cup roasted unsalted almonds and 2/3 cup pecan pieces if you have allergies or prefer different flavors. Walnuts or cashews work well as 1:1 substitutions in this crust, ensuring you still use the coconut oil and maple syrup to bind the mixture together.
What is the best way to store leftovers of this Avocado Lime Cheesecake?
To maintain the freshness and texture of your Avocado Lime Cheesecake, store leftovers in an airtight container in the refrigerator. Due to the fresh avocado in the filling, it is best consumed within 3 to 4 days for optimal flavor and texture.
