This fruity layered cashew cheesecake lies somewhere between a no-bake fruit tart, kiwi lime pie, and avocado cheesecake (now that's a win-win…win!). With a melt-in-the-mouth texture, this vegan no-bake cheesecake is surprisingly 100% dairy-free and gluten-free. The nutritious crust and creamy avocado and cashew-based filling create a delicious summer cake that will impress friends and family!
Soak the cashews overnight or for at least 3 hours. It's also possible to boil the cashews in water for about 15 minutes until they are soft.
Process the ingredients for the crust in a food processor (pulse about 10-20 seconds) and press the crust into a lined 8-inch (20 cm) springform. Set aside.
Blend all ingredients for the avocado cream in a blender or food processor. Pour the cream over the crust, spread it with a spatula, and place the springform in the freezer for about half an hour.
Blend all ingredients for the cashew cream in a blender.It can take some time to get the cashews completely smooth, so give your machine breaks and scrape down the sides of the jug with a spatula.
Pour the cream over the avocado layer. Spread it with a spatula, decorate the cake with kiwi slices, or your preferred fruit. Place the springform pan back in the freezer for at least 3 hours to set.
Let the cake thaw (about 30 minutes) before you enjoy it.
Notes
Dates: I used Deglet Noor dates. However, you can use the same weight of Medjool dates (you may even need less, as Medjool dates are naturally stickier).
Avocado: You need 300 g of avocado flesh, so depending on the size of the avocado, you'll need 1-2.
The recipe makes one 8-inch cheesecake, which I cut into 12 slices. Nutrition facts are for one slice.
The total time doesn't include chill time.
Nutrition Facts
Avocado Cheesecake
Serving Size
1 slice
Amount per Serving
Calories
233
% Daily Value*
Fat
15.3
g
24
%
Saturated Fat
5.6
g
28
%
Carbohydrates
18.5
g
6
%
Fiber
4.1
g
16
%
Sugar
14.6
g
16
%
Protein
4.3
g
9
%
* Percent Daily Values are based on a 2000 calorie diet.