Guests will love this cheesecake and some of them may even want the recipe. This is for all those who had enough nut-based desserts or are looking for a more refreshing treat. Cold avocado combined with lime and sweetener is wonderful on a hot summer day. The texture is smooth yet firm and the lime gives it all a lemon sorbet like taste.

Raw Lime Cheesecake Pots [Vegan, Gluten-Free]



For the Filling:

  • 2-3 avocados
  • Lime juice from 5-6 limes
  • 1 teaspoon lime zest
  • 1/2 cup coconut oil
  • 1/2 cup rice syrup/maple syrup
  • 2 kiwis
  • 3 tablespoons shredded coconut

For the Base:

  • 4 Medjool dates
  • 2 cups walnuts
  • 2 tablespoons shredded coconut
  • Pinch of salt


To Make the Base:

  1. Place all ingredients in a blender and pulse until you have a sticky but loose mixture
  2. Prepare 8-10 small glasses and spoon 1-2 tablespoons of base mixture into each glass

To Make the Filling:

  1. Add all ingredients to a blender and blend on medium speed until smooth
  2. Spoon 2-3 tablespoons of filling on top of base mixture
  3. Put raw cheesecake in the fridge for at least 1 hour
  4. Before serving decorate each cheesecake with sliced kiwi and 1/2 teaspoon of shredded coconut