|Cheesecake after baking, but before it set in the fridge|
As I pondered my options, I was reminded of two things. First was margarita pie that I had seen people eat at a previous job. It was not the most appetizing looking dessert as it was bright green and was made of sorbet. However, it was served with a pretzel crust and that was of interest to me. I am not a fan of sorbet either. I have not had a vegan sorbet, but before I went vegan I had tried it several times and felt was not worth the calories.
|Cheesecake after it had set in the fridge|
Thinking of the margarita pie and the pie from Paladar Vegetariano, I had the idea to create an avocado lime cheesecake. One of my first attempts at making a vegan dessert was a cheesecake and it was a pure success. I was able to fool carnivores with the dessert, thinking it was a cheesecake made from cows milk. The recipe is such a success, that I wanted to follow a similar structure. The difference was that in this creation, wanted to remove some of the vegan cream cheese from the recipe. Avocado is creamy and seemed like a good substitution for some of that cream cheese. So I set out to replace some of it with the creamy avocado to see how the cheesecake would turn out.
I brought cheesecake experiment to a birthday dinner for a friend. Some people asked for seconds, so I think the recipe was a success. I would like to use the pretzel crust for other pies and plan to try a different crust with the cheesecake as well to experiment even further. The pretty green of the cheesecake was fun! I also enjoyed the creaminess of the avocado and vegan cream cheese. The lime was quite strong in the pie, but it felt appropriate. If you are not a fan of lime, I suggest cutting the recipe down to one lime juiced. I plan on making this again! What fun desserts have you created lately?
Lime Avocado "Cheese"cake
- 2.5 c gluten free pretzels
- 1 tbsp vegan butter, melted
- 2 tbsp brown sugar
- 1.5 avocados
- 1 tub of vegan cream cheese
- 2 limes, juiced
- 1 c vegan sugar
- 1 tsp vanilla extract
- 1/4 c sorghum flour
Place the avocados and cream cheese into a bowl. Use a mixer to make the filling smooth. Add in the lime juice, vegan sugar, and vanilla extract. Mix more incorporating all of the ingredients. Then fold in the flour. Spoon the mixture into the cooled pie crust and bake 40 minutes.
Remove from the oven and let cool. Then place in the refrigerator over night to set. Serve as is or you can use whip cream or berries on top.