The Ripe Avocado & Lime vegan cheese cake

18cm diameter loose-based cake tin lined with baking parchment on the base

Ingredients

For the bases:
7 digestive biscuits
50g vegan butter block margarine


For the avocado filling:
100 ml dairy-free double cream
100 g icing sugar
1 ripe avocado
1 lime
200g vegan cream cheese such as Nush or Violife


To decorate:
handful unsalted pistachios

Instructions

To make the bases:

  • Crush the digestive biscuits, either in a plastic bag or a mini chopper.

  • Melt the vegan butter and stir through the biscuit crumbs.

  • Press the crumbs into the base of your tins or cake cases. Chill in the fridge until needed.

To make the avocado topping:

  • Whip the vegan cream and icing sugar together until thickened. (This takes longer than with dairy cream, keep going!)

  • In a food processor or blender blitz together then avocado flesh and juice and zest of the lime until completely smooth.

  • Add the vegan cream cheese and blitz again until smooth.

  • Stir the avocado mixture through the cream.

To assemble the cheesecakes:

  • Spoon the avocado filling over each biscuit base, and level off the top with a knife.

  • Freeze the cheesecakes for at least an hour or until needed.

  • Remove the cheesecakes from the freezer about 20 minutes before you need to serve them (or 40-50 minutes if they have been frozen overnight). Remove from the tins/cases and place them on serving plates or bowls to thaw. If they become a little soft too soon, chill in the fridge.

  • Finely chop the pistachios and sprinkle over each cheesecake then serve.

    This recipe is by Kate Ford at https://www.thevegspace.co.uk