What would you do if you had a pile of extremley ripe avocados that had to be used This Very Instant? You could whip up some guacamole, but my mind goes straight to sweeter things involving avocado. So when I had my own ripe batch to use up the other day, and remembering just how great the avocado / lime flavor combo in this lemon lime cake was, I decided to go for it again but with a berry twist. It was so simple to make and so delicious that I actually made this cake twice in the span of a couple of days.. (ahem, it’s a small cake, ok… ?).
By the way, lime works brilliantly with an avocado-based filling, since the natural color of the cake hints at the presence of lime without any need for artificial colors. So lime was a no-brainer in this case when considering flavor pairings.
For the berries, blueberries and lime always go naturally well together… BUT when I made this cake with raspberries, it was magical. Way better than the blueberry / lime combo. Something about the raspberries and this creamy cheesecakey filling just… worked. Of course, I made that raspberry version first and it was promptly devoured before I took any photos, which encouraged me to make another version with blueberries (since that’s all the berries I had left on hand… and yes, any excuse for more cake… ?). It’s nice with the blueberries and they look pretty all frosted over, but if you’ve got the option I say give it a try with raspberries instead. Mixed berries would be lovely, too.
For the crust, feel free to use any nuts or seeds of your choice. I used pumpkin seeds to keep the cake nut-free (since the avocado filling allows this cake to be naturally nut-free, unlike many other raw cakes). Almonds, cashews, pecans or sunflower seeds would be great here if you’re not picky / restricted.
As a bit of a tangent, I was quite surprised to find out that apparently not all blueberries have the “galactic” effect when frozen and sliced open. ? Who knew!… Anyways, they’re quite delicious frozen — galaxies or not — so my disappointment wore off rather quickly there ?
- ¾ cup raw pumpkin seeds (or another nut or seed of your choice)
- ½ tbsp coconut oil (optional)
- ½ tbsp agave
- 4 soft medjool dates, pitted
- 1 avocado, de-seeded and peeled
- 4 tbsp lime juice
- 4 tbsp agave
- 1 tbsp coconut oil (optional for a firmer texture)
- zest of 1 lime
- 1 tsp pure vanilla extract
- ⅛ tsp salt
- ¼ cup fresh blueberries
- optional: edible dried blue cornflowers
- Process all base ingredients into a fine sticky crumble in a food processor. Transfer into a 4" springform pan and press down into a flat even crust. Freeze while working on the next step.
- Blend all filling ingredients into a smooth consistency in a power blender. Transfer the mixture into the prepared crust and smooth out the top. Tap the cake pans gently on the counter to flatten the filling. Top with fresh berries and any other toppings. Freeze for 5-6 hours or overnight to set. Enjoy!
x Audrey
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Disclaimer: this post contains affiliate links to the flowers I used to decorate the cake and the 4″ pan.
Do you have thaw in fridge or bench after removing from freezer?!
You can thaw it out on the bench, though very briefly — 10 mins or so, just until you can slice it easily. The leftovers need to be kept frozen, as it’s a cake meant to be eaten frozen.
For me, overripe avocados call for guacamole for DAYSSSSSSS. But this cheesecake also looks brilliant! I love the way you decorated it!
Oh yes… lots of guacamole happens here too. But also lots of cake ;) Thank you very much, Cassie!
Hi Audrey,
i love your website and all your inspiring recipe ideas ;)
Greetings from Germany
Joana
Hi Joana,
Thanks so much for stopping by and saying hi :)
Your photography is beyond stunning! I cannot believe you can see the frost on those berries. Its stunning!!! I love how creative you get with these! And I cannot wait to try this with RASPBERRIES! How do you think it would work with plums?
Hi Mila. Thank you very much. I don’t see why it wouldn’t work with plums so long as they’re ripe and sweet :)
A friend made a raw vegan “cheese”cake recently that made it OK to forget chocolate (momentarily). I will have to make your recipe. It’s Absolutely beautiful, particularly with the bold blue flower petals. Thank you.
Thank you very much, Carol. Enjoy it! I have lots and lots of different “cheese”cakes on the blog in the recipes section by the way — raw, baked, etc., if they’re something you like :)
Hi! How big is your avocado? Like fist sized (or even better, weigh it with a kitchen scale in grams or ounces) and haha yes I live in America but still sometimes use a scale
Hi Kiki. Sorry for the delayed reply. It was an average sized haas avo — don’t know the weight, but roughly fist sized or slightly bigger. The recipe is forgiving though, so the precise amount is not an issue — should work either way, so long as your avocado isn’t massive :D
I always love your mini cakes (and much more practical too of course with how many you make), but this one is especially cute for some reason. Like I could just hold all the sweet green goodness right in my hand! I had an extra ripe must-be-used avocado on my hands just yesterday, so I made a ginormous bowl of very creamy noodles, but cake would’ve been better. Much better. Because of course sweet > savory :) Both berry versions sounds wonderful to me, berries and citrus just play together so nicely!
Hehe. I don’t know. Avo noodles sound pretty good too. Is it weird to have avo for dinner & dessert in one sitting?! ??