Home Recipes No-Bake Vegan Avocado Raisin Cheesecake

No-Bake Vegan Avocado Raisin Cheesecake

Can’t get enough of no-bake cheesecakes? Andrea Schirmaier-Huber’s Avocado Raisin Cheesecake is a game-changer – vegan, no sugar, and no baking required. It features a creamy, smooth avocado filling, naturally sweetened with California Raisins and a hint of cocoa, all atop a nutty, crumbly almond and coconut crust.

Featuring California Raisins

(for an 18 – 20 cm springform pan)

Ingredients

	For the crust:
150 g	California raisins
100 g	almonds
25 g	shredded coconut
30 g	cocoa powder
35 g	coconut oil
	For the filling:
5-6	avocados (about 560 g avocado)
125 ml	fresh lime juice
90 g	coconut oil
125 ml	maple syrup

Step 1
Line the springform pan with parchment paper. Melt the coconut oil.
Step 2
For the crust, process the almonds, raisins, shredded coconut, cocoa powder, and coconut oil in a food processor until it forms a crumbly mixture. Press the mixture evenly into the bottom of the springform pan. Place the pan in the refrigerator for 30 minutes.
Step 3
For the filling, halve and pit the avocados, then scoop out the flesh. Blend all the filling ingredients with an immersion blender until smooth.
Step 4
Spread the filling evenly over the crust. Smooth the top. Refrigerate the cheesecake for at least 5 hours.
Step 5
Carefully remove the cheesecake from the springform pan and decorate as desired.
Step 6
Note: The cheesecake can be stored in the refrigerator for 1 – 2 days.

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Dessert

No-Bake Vegan Avocado Raisin Cheesecake

Ingredients

For the crust:

For the filling:

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

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