Avocado and lime cheesecake

This is the most delicious raw cake and it is a recipe for the Hemsley sisters. It uses avocados, nuts (I actually used sunflower seeds), coconut oil and dates amongst other things to make a rich and delicious pud!

I love raw food, I like the idea that you are getting everything nature intended, this is packed with goodness and from my point of view as a nutritionist it offers a nutrient dense alternative to processed desserts. Yes this is high in (good) fats so, no I wouldn’t say eating it all the time would be recommended but to have after lunch every now and then would be a beneficial thing to do for you.

Good fats are essential for our well being, and when they come from wholesome sources there is nothing to get worked up about…We need them!

Here is the recipe and method from their lovely cookbook.


For the base

  • 125g (4½oz) pecans, soaked and dried as above
  • 45g (1½oz) desiccated coconut
  • 70g (2½oz) cacao nibs
  • 185g (6½oz) pitted dates (approx 32)
  • 3 tbsp coconut oil, melted and at room temperature

For the filling

  • 560g (1lb 2½oz) avocado flesh (from approx 5 medium-large avocados)
  • 200ml (7fl oz) lime juice (roughly 8 to 10 limes)
  • 175ml (6fl oz) coconut oil, melted and at room temperature
  • 1 tsp lime zest
  • 190g (6¾oz) honey


  • Preheat the oven to 150°C/300°F/gas mark 2.
  • Place the pecans and desiccated coconut on a lined baking-tray lined. Place in the oven for seven to eight minutes, until toasted.
  • Transfer the pecans to a food processor and add the rest of the base ingredients. Blend until the mixture is crumbly (don’t let it go completely smooth) and holds together when pinched.
  • Line the base and sides of an 18cm (7in) round cake tin with baking-paper and tip in the base mixture. Press this down firmly and evenly with the back of a spoon, ensuring it is neat and flat where it meets the tin. Transfer the tin to the fridge while you prepare the filling.
  • Place all of the ingredients for the filling into the food processor and blend until the mixture is completely smooth and silky. Check for taste – add more lime juice, zest or honey according to preference, but it’s best to keep this deliciously tangy.
  • Remove the cake tin from the fridge and pour the filling over the base. Cover the tin, using a plate or clingfilm, and return it to the fridge for a few hours or overnight.
  • To serve, run a knife between the tin and the cake and carefully push the base up from the bottom. Transfer to a plate and serve immediately.