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!
Fruit Topping 2 kiwis sliced 1/4 pomegranate (optional)
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.
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.
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.