This cheesecake recipe came about at the end of a particularly healthy week, when I was craving something sweet but without the added guilt. The sharpness of the lemon really  cuts through the creamy avocado filling, and the trick of using oatcakes instead of biscuits makes for a wonderfully dense base.


200g fine milled oatcakes (or 3 of the separately wrapped

100g unsalted cashews

75g unsalted butter

3 tbsp honey


2 medium sized ripe avocados

100ml freshly squeezed lemon juice (or lime juice)

3 tbsp honey

2 tbsp coconut oil

Raw cacao nibs (optional)


  1. Add your cashews to a food processor and blitz until you have a floury consistency
  2. Once the cashews have had a good whizz, add in the remaining ingredients and blend until combined.  Give it a taste, and you can always add in a little more honey for extra sweetness, depending on your preference
  3. Scoop your mix into a cake tin (I used a standard 20cm round tin, although if you have a Springform tin it will definitely come in handy!) and pat the mixture down so it evenly covers the base of your tin
  4. Leave the base in the freezer for half an hour or so to set whilst you make the filling
  5. Blend all of the ingredients for your filling together until a smooth mixture is formed, making sure there are no lumps of avocado left lurking at the edges of your food processor
  6. Scoop the filling on top of the base and leave in the fridge for a good few hours to set before serving
  7. Sprinkle with cacao nibs just before serving for a lovely bit of adding crunch