Food & Drink, Make
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Raw Avocado Cheesecake

There are a few things in life that I am certain of:
1. No matter how much rum I drink I will never be able to dance like Beyonce (so I should really stop trying) and 2. Cheesecake should be a staple part of everyones diet. If you ever meet someone who disagrees run very fast in the other direction. Never trust someone who doesn’t like cheesecake.


But if you know anything about me you’ll know it’s not as easy as grabbing a quick Cheesecake from Tesco, not when you’re sadly the unwanted Queen of allergies. I need it to be gluten free, low in sugars and generally as healthy as we possibly can get, I mean it is a dessert after all but there are so many natural sugars that can give the same sweetness to a recipe without all those nasty unhealthy ingredients.

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And come on, we’ve all had that after meal guilt, you’ve spent the evening gorging like it’s the last supper, then 10minutes later you’re crying about how unhealthy you feel in between mouthfulls of even more food. But eating shouldn’t be like that, we should enjoy eating food not only for the flavour but because we know its full of healthy ingredients and bursting with benefits. Yes I know this is a recipe for a cheesecake, not exactly a super food-bone-broth but what I’m trying to say is that even recipes for desserts which we have had ingrained in us that are bad can be enjoyed as part of a healthy lifestyle if we do it the right way.


Jonny and I have a fullblown avocado addiction, we put it in absolutely everything.
So far we’ve ticked off drinks, breakfast, lunch and dinner recipes, so it was only a matter of time before we attempted a pudding, and thank god we did. Our Raw Avocado Cheesecake recipe blows our Original GF Lemon Cheesecake recipe out the water. It nails the ‘crunchy biscuit base’ that’s key to any cheesecake without an actual biscuit base and the avocado topping is creamy and sweet. Quite simply you need to make this to understand, and I promise you after you eat it all you won’t feel depressed and ready to run off to boot camp.


What you’ll need:

For the base
– 250g of salted peanuts
– large handful of dates
– desiccated coconut
– honey

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For the topping
– x4 avocados
– 300g cream cheese
– honey to sweeten
– juice and rind of one lemon
– dash of vanilla extract


What you’ll need to do:


– To make the base add all your ingredients into your food processor and blitz away until you reach your desired consistency. I like it to still remain a bit chunky so just keep slowly blitzing it, no more than 3minutes

– Then you want to transfer this into your cake tin (I smear coconut oil around instead of butter)

– Press the mixture down firmly and then leave to set in the fridge whilst you make your topping

– For the topping you want to slice and obviously destine your avocados and then blend with the cream cheese and honey and vanilla extract in the mixer

– Add more honey until it is sweet enough for you, then spread your topping smoothly over your base

– Once this is spread out as evenly as possible then place in the fridge for a few hours before it’s ready to eat

Take out. Cut up and most importantly enjoy…

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See, I told you it was simple. Now you just need to try it and see for yourself that eating sweet treats no longer have to be bad for you. This is the perfect definition of this. It’s light, it’s healthy and it tastes so good you’ll think it’s bad.



  1. Meili says

    I found your blog through your posts about Bali, and I’m so glad to have discovered it. Great pictures and great writing! Hopefully I’ll get to try out this recipe in the near future.

    Liked by 1 person

  2. Pingback: Happy Celiac Month |

  3. Anne says

    Found this link via BBC’s gluten free lemon drizzle cake recipe (which is delish)…but this looks amazing, I can’t wait to try it. Have to congratulate you on your beautiful photos and website design. If your cake recipe is as good I am on to a winner!


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