No-Bake Avocado Lime Cheesecake

Avocado Lime Cake

If you’ve been following along now for a while you know I like to make easy no fuss recipes that taste delicious and that’s exactly what this no bake avocado lime cheesecake is. Some people might label that under the category lazy cooking, I call it smart cooking. There’s no baking involved, just put it in the freezer and it will be set within 2 hours, I mean what’s not to love about that. You can still very much taste the avocado in the dessert which is something I like. The consistency is nice and soft and melts in the mouth.

I think avocado and lime is such a perfect pairing. I feel like I’m in a committed relationship with limes. They are simply the best, they have no seeds like lemons so you can just squeeze away without having to worry about random seeds popping out. Also, I prefer the taste and smell of limes over lemon. That’s why if I had to choose between limes and lemons, limes will always win. If possible, I will always try to sneak a little lime action in. I mean checkout my coconut lime cake, carnitas pulled pork, coriander slaw, mango guacamole, ‘arroz’ con leche and the list goes on and on.

Back to this avo-lime no bake cheesecake, if you don’t have space in your freezer to put it in, you can just as easily also let it set in the fridge, it will only take a little bit longer to set. Because of the amount of gelatin, it doesn’t freeze in the freezer it just sets faster so you don’t need to worry about that. Basically after 2 hours you can take it out and it’s ready to serve.

I’m still looking into the use of agar agar, but haven’t gotten the right consistency yet with agar agar. If anyone out there has any tips, I’m open to suggestions. So for now it remains a vegetarian dessert pending my agar agar skills to turn into a vegan option.


No-Bake Avocado Lime Cheesecake

Prep Time25 mins
Chill Time2 hrs
Total Time2 hrs 25 mins
Servings: 12
Author: Kyara


  • Blender or Food processor



  • 4 avocado
  • ½ cup lime juice
  • 2 tbsp lime zest
  • ¾ cup maple syrup
  • 1 cup coconut cream
  • 9 sheets gelatin


  • ¾ cup pecans chopped
  • 1 cup almond flour
  • ¼ coconut flakes
  • 1/3 cup coconut oil melted
  • ¼ maple syrup


  • Mix all dry ingredients for base in a bowl.
  • Add melted coconut oil and maple syrup and mix with the rest of the ingredients.
  • Pour base dough into a springform pan and press down with your hands to make an even flat surface.
  • In a blender mix avocado, lime juice and zest, maple syrup and coconut cream into a smooth consistency.
  • Follow instructions on gelatin pack to dissolve gelatin sheets. Allow them to cool down to room temperature, just before it actually sets to add them it to the filling.
  • Pour filling on top of base and allow to set in the freezer for 2 hours.