Crazy right? Who puts avocado in their cheesecake? Well, this girl does and it’s amazing! I love getting creative in the kitchen and who ever said baking was science, I think of it as art class?!

Avocado Lime Cheesecak

Crust

1 cup Digestive Cookies, Low sugar, crushed

2 Tbsp. Coconut Oil

1 ½ tsp Maple Syrup

¼ tsp Nutmeg

DIRECTIONS

Preheat oven to 180 ˚C or 360˚F.
In a small bowl combine all the ingredient. Using additional coconut and a paper towel, brush the inside of the cupcake pans. Spoon 1-2 tablespoons of crust into each muffin cup and press down with the back of the spoon, set aside while making the filling.

Filling

½ medium Avocado (approx. ½ cup)

200 grams Cream Cheese

2 Eggs

1 Tbsp. Spelt Flour

3 Tbsp. Honey

¼ tsp Ground Cardamom

½ tsp Vanilla

1 Lime, zested & juiced

Pinch Sea Salt

DIRECTIONS

In a food processor combine the avocado and cream cheese until smooth. Add the eggs and pulse until combine. Add the remaining ingredients and puree until smooth and velvety.

Spoon the mixture into the muffin cups until full. Makes approximately 7-8 cakes.

Bake for 10-12 minutes until the tops start to turn golden brown and custard is set.

Remove and allow to cool. To remove, use a thin paring knife and run it around the edge of the cakes and invert one by one.

Cashew Cream

½ cup Raw Cashews

½ cup Water

1 tsp Honey

½ tsp Vanilla

1/8 tsp Ground Cardamom

Pinch Sea Salt

DIRECTIONS

In a small food processor soak the cashews in water for at least 2 hours. Pulse the cashews until creamy, adding honey, vanilla, cardamom, and salt. For desired consistency, more water can be added.