Concidering I only made this as I had Lemons and Avacados that needed using up before I left for the weekend I’m really happy with the results ! Having never been a fan of Avacado I now have to say I’m a full convert. You can do soo much with it ! Using it in baking and desserts have been my favourite newfound loves. And here it works excellently to get the creamy smooth finish that you want from a cheesecake !! Thanks Avacado. You Green squishy beaut.
Sorry. Couldn’t help it. It’s so cute.
Moving on. I was aiming along the lines of a Key Lime pie crossed with Lemon Cheesecake. Oh by the way it takes a little prep time as you need to soak the nuts and seeds over night to process them! It needs freezing time too…
Here’s what I did :
Makes a 5 inch Cheesecake
1 Cup Oats
1 Cup Ground Almonds
2 tbs Oil or Earth balance
2 tbs Maple Syrup or Honey.
Line your pan with wax paper.
Blitz everything in a food processor until a dough starts to form. And flatten it down into your tin. Pop this in the freezer to start chilling.
1/3 Cup Cashews (soaked over night )
1/3 Cup Pumpkin seeds ( soaked over night)
2 Small Avacados
1/2 Cup Honey or Maple Syrup. (Or to your taste )
Put Cashews and Pumpkin seeds into a food processor and blitz. Once finely ground , add Avacados blitz again until smooth and creamy. Add juice and zest of Lemons and Lime and add your sweetner too ! Blitz again until smooth and thinner. It will smell pretty beautiful at this point too !
Pour this into the nicely chilled Base and pop back in the freezer !
1tbs flax seed
1/4 Cup Nut butter of choice
1 Tsp Tumeric (just for colour )
2 tbs Honey or Maple Syrup.
Juice and zest Lemons into a processor, add everything else and blitz till smooth. Add this layer to the top when the under neath layer is already firm other wise they might mix.
Pop everything into the freezer for 3hrs. Of if you are making this in advance freeze as long as you like but make sure you can defrost for an hour or so before serving. If only seven slices defrost maybe 15 mins. You still want it frozen to maintain shape !
I added a Beetroot juice frozen rose and Buck wheat I had toasted for 10 mins in the oven to decorate (obvs toasted Buckwheat isn’t raw for those out there that keep it raw , you could use fruit or perhaps be pollen if not Vegan ).