I think this has to be the best cheesecake I have ever tasted! It is incredibly smooth and creamy (thanks to the secret ingredient… avocado!) and I love the tart lime flavor!
If you are trying to impress someone… this is the pie to make. Seriously, I can not imagine anyone not liking it! My niece told her mom she wants this pie for her birthday…. I am telling you guys… this is a good one! 😉
You can use whatever crust you want. I suggest using a light flavored white crust. So many of the raw crusts taste very dense and nutty. The one I used was finely ground rolled oats, honey, ground flax seeds and coconut oil. I found the recipe online, but unfortunately can no longer find it. The rough recipe was: 1 c rolled oats ground in a blender, 1/2 c melted coconut oil, 1/2 c ground flax seeds, 1/4 t salt, 3-4 T honey (or to taste). Mix together in a food processer and press into a pie plate. Freeze while you make the filling.
Also, make sure the coconut oil you use is unrefined and also fresh. Coconut oil can taste rancid if it is too old and could definitely ruin the pie!
- 1 1/2 c cashews (soaked for 4 hours)
- 1 whole medium avocado
- 1/3 c melted coconut oil (unrefined)
- 1/4 c (or more to taste) lime juice
- 1/2 t lime zest
- 2 T agave, honey or maple syrup (I used honey)
- stevia to taste (I recommend NuNaturals liquid stevia)
- 1/4 t sea salt
- 16 oz frozen strawberries defrosted
- 1 t lemon juice
- 2 T chia seeds
- 1-2 T maple syrup
First blend the cashews with the melted coconut oil, (a vitamix is best for this) lime juice and zest. Add just enough of the soaking water (the cashews were soaking in) to blend and achieve a smooth consistency. Next blend the avocado with the cashew mixture, only adding water if absolutely necessary. Pour the filling into the chilled pie crust and place in the freezer for at least two hours. Meanwhile place the defrosted strawberries into a bowl with the chia seeds and maple syrup and mash until the strawberries are broken down. Leave to thicken in the fridge for at least two hours. After two hours, spread the strawberry mixture onto the cheesecake and leave the pie in the fridge until ready to serve. This pie will keep for a few days, but the strawberry mixture turns a little bit brown.