A Summer Treat – Avocado Lime Cheesecake Bites


Cheesecake is one of the summer treats I miss a lot. Cheesecake is so fresh and light and has very often a light vanilla or lemon taste. When I still didn’t know that I am gluten and dairy intolerant I had had it once in a while and really enjoyed it.

Now that I changed from so much yummy food into even more yummy food I can have cheesecake again. In this case without dairy and gluten. And even vegan – though I am not vegan or vegetarian.

I made my cheesecake with – guess what? Yes, with avocados. The taste of avocados is not very strong and so the lime is the real protagonist. To make the cheesecake even more fun I put one layer of lime and one layer of blueberry filling. The crust is made of almonds and medjool dates. Very easy, very fast and an incredible yummy summer taste.

The cake can be made also in one round cake pan. I preferred the bites, they are tempting but you don’t eat a whole slice, just a bite.. or two…or three…

You can be sure that you will enchant everyone with them!

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Avocado Lime Cheesecake
Avocado Lime Cheesecake Bites
Print Recipe
Servings Prep Time
30 pieces 30 minutes
Servings Prep Time
30 pieces 30 minutes
Avocado Lime Cheesecake
Avocado Lime Cheesecake Bites
Print Recipe
Servings Prep Time
30 pieces 30 minutes
Servings Prep Time
30 pieces 30 minutes
Ingredients
For the base:
For the filling:
Servings: pieces
Instructions
  1. Place all the ingredients for the base into a food processor and blitz until all is well combined and has a sticky texture. The mixture should hold together when you form a ball.
  2. Transfer the almond date base batter into a square or rectangle cake pan of about 6" x 8" and level it pressing it well down. There is no border needed.
  3. Let it sit in the freezer until you are ready with the filling.
  4. Put all the filling ingredients without the blueberries, in a blender and pulse until all is a smooth cream.
  5. Distribute half of the filling on the top of the cheesecake crust.
  6. Add to the remaining avocado lime filling the blueberries and pulse again until the berries are completely incorporated and give the filling a reddish color.
  7. Put the blueberry filling as a second layer on the avocado-lime filling, level and transfer the cheesecake into the freezer. Let it sit for at least one hour or as long you like.
  8. Before serving leave the cheesecake for 10 minutes in the fridge in order to cut it easier.
  9. Cut into 30 little cheesecake bites or if you like in bigger chunks.
Recipe Notes

The bigger you cut the cheesecake bites the less pieces you will have. 

You can decorate with some chocolate or fruit. Even icing-sugar would go.

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