Avocado-Lime No-Cheesecake

This one took us a while to commit to. What there is: a buttery date-and-almond crust, a filling of raw cashews blended into something genuinely creamy, avocado for silkiness, and enough lime juice to make it taste like a Key lime dessert that also happens to be deeply green and slightly suspicious-looking. The key is blending the soaked cashews long enough: you want completely smooth, no graininess, and not being shy with the lime. Serve it in slices and watch people try to figure out what they're eating — though anyone with a nut allergy gets the answer up front, since the crust is almonds and the filling is mostly cashews. For everyone else, the answer is: something delicious.

Prep30 minutes
Cook0 minutes
Total4½–12½ hours
Servings12

Estimated macros per serving

Calories ~400 · Protein ~8g · Carbs ~33g · Fat ~29g

Ingredients

For the crust:

1½ cups raw almonds
1 cup Medjool dates, pitted (about 10–12 dates)
2 tablespoons unsweetened shredded coconut
Pinch of fine sea salt

For the filling:

2 cups raw cashews, soaked in cold water in the refrigerator for at least 4–8 hours (or 1 hour in hot water on the counter), drained — a long soak at room temperature is an invitation for bacteria, so the fridge does the soaking
2 ripe avocados, pitted and scooped
½ cup fresh lime juice (from about 4–5 limes)
Zest of 2 limes
½ cup full-fat canned coconut milk
¼ cup melted refined coconut oil
⅓ cup pure maple syrup
1 teaspoon pure vanilla extract
Pinch of fine sea salt

Method

(Make sure cashews have been soaked and fully drained before beginning.)

Make the crust: Line a 9-inch springform pan (or a deep 9-inch round baking dish) with parchment paper on the bottom. Place the almonds and dates in a food processor and process until the mixture comes together in clumps that stick when pressed, about 45 seconds. Add the coconut and salt and pulse a few more times. The mixture should feel like wet sand; press a bit between your fingers and it should hold its shape.
Press the crust mixture firmly and evenly into the bottom of the prepared pan. Use the flat bottom of a measuring cup to pack it down tightly. Refrigerate the crust while you make the filling.
Make the filling: Drain the soaked cashews well and add them to a high-powered blender (a Vitamix or similar). Add the avocados, lime juice, lime zest, coconut milk, melted coconut oil, maple syrup, vanilla, and salt.
Blend on high for at least 2–3 minutes (up to 5–8 minutes in a standard blender), stopping to scrape down the sides twice. The filling must be completely smooth and silky; any remaining cashew graininess will be noticeable in the final texture. Keep blending until it's entirely creamy.
Pour the filling over the chilled crust and spread evenly with a spatula. Tap the pan gently on the counter a few times to release any air bubbles.
Cover and refrigerate for at least 4 hours (overnight is ideal and strongly preferred). The cheesecake firms up significantly in the fridge and develops a cleaner, brighter lime flavor. Serve cold, straight from the fridge.
To serve, run a thin knife around the edge of the pan before releasing the springform. Slice with a warm knife (run it under hot water, wipe dry). Garnish with additional lime zest if desired.

Variations & Notes

Extra Hungry: Serve with sliced fresh mango alongside: the tropical pairing is exceptional.
Substitutions: Meyer lemon juice can replace lime for a softer citrus note. If you don't have a springform pan, use a 9-inch square baking dish and slice into bars instead.
Storage: Best within 2–3 days; safe up to 5 days if tightly covered. Press plastic wrap directly onto the surface of any leftover slices to minimize air contact and slow browning. Freezes beautifully: freeze whole or in slices, wrapped tightly. Thaw overnight in the fridge. It's almost better frozen (more like ice cream).