Avocado & Spirulina Vegan Cheesecake
Indulge in a creamy Avocado & Spirulina Vegan Cheesecake that delights your palate while nourishing your body. This vibrant dessert combines the rich flavors of ripe avocados and nutrient-packed spirulina, all encased in a crunchy, dairy-free crust. Perfect for dinner parties or as a guilt-free treat, this cheesecake not only looks stunning but also tastes indulgent. With simple ingredients and foolproof techniques, you can whip up this healthy dessert that will impress anyone lucky enough to take a bite.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 2 ripe avocados (about 300g)
- 1 cup raw cashews (soaked overnight)
- 1/2 cup maple syrup
- 1/4 cup spirulina powder
- 1/4 cup coconut oil (melted)
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 cup almond flour or crushed digestive biscuits (for crust)
Instructions
- Preheat oven to 350°F (175°C). In a bowl, mix almond flour or crushed biscuits with melted coconut oil; press into the bottom of a greased 9-inch springform pan.
- Blend soaked cashews, avocados, spirulina, maple syrup, coconut oil, lemon juice, and vanilla until smooth.
- Taste and adjust sweetness if needed before pouring the mixture over the crust.
- Chill in the refrigerator for at least four hours or overnight until set.
- Optionally, top with fresh fruits or shredded coconut before serving.
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 210
- Sugar: 8g
- Sodium: 5mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For a nut-free option, substitute the crust with crushed gluten-free cookies or oats mixed with coconut oil. To enhance the flavor profile, consider adding a splash of orange juice alongside lemon juice.