No-Bake Vegan Avocado "Cheese" Cake
From Lucas Lerman, POPSUGAR
Ingredients
- Crust
12 vegan graham crackers
5 tbsp. coconut oil
Zest of 1 lemon
1½ tsp. sea salt
9 dates, pitted
- Tart Filling
6 avocados
½ cup fresh-squeezed lemon juice
½ cup agave nectar
1½ tbsp. coconut oil
Zest of 1 lemon
2 tsp. vanilla extract
2 tsp. salt
- Topping
Blackberries, split in half or whole
Directions
- Combine graham crackers, coconut oil, lemon zest, salt, and dates in a food processor and blend until it reaches a sand-like texture.
- Press down your crust mixture into a 9-inch springform pan with the palm of your hand or the bottom of a round glass. Place your crust in the refrigerator until your filling is ready.
- To make the filling, combine the avocados, lemon juice, agave nectar, coconut oil, lemon zest, vanilla extract, and salt in a food processor and blend until it reaches a nice, smooth texture; pour over your crust. Shake your pan on the surface of a table to even out and smooth your filling.
- Place in the freezer for 3 hours or refrigerate for 6-8 hours.
- Once your cheesecake has set, take it out of your springform pan and place blackberries on the top. Then cut out a slice or 3 and enjoy.
Information
- Category
- Cheesecake, Desserts
- Yield
- 8