Avocado-Lime "Cheesecake" Bites with Pistachio-Date Crust (No-Bake)

A clever, plant-based, no-bake treat using avocado's natural creaminess for a vibrant and refreshing dessert

    A plant-based, no-bake dessert that cleverly uses the creaminess of avocado to mimic cheesecake, enhanced with bright lime. The "intelligence" is in the ingredient substitution, no-bake method, and appealing "healthy-ish" profile.

Yields: Approx. 12 mini bites or one 6-inch tart Prep time: 20 minutes Chill time: 4+ hours (refrigerator) or 1-2 hours (freezer)

Ingredients:

• For the Pistachio-Date Crust:

  • 1 cup (about 120g) raw, unsalted pistachios
  • 1/2 cup (about 85g) pitted Medjool dates (ensure they are soft; soak in hot water for 10 mins if dry)
  • Pinch of sea salt

• For the Avocado-Lime Filling:

  • 2 large ripe avocados (about 300-350g flesh)
  • 1/4 cup (60ml) fresh lime juice (from approximately 2 limes)
  • 1 tablespoon lime zest
  • 1/3 cup (80ml) maple syrup or agave nectar (adjust sweetness to your preference)
  • 1/4 cup (60ml) thick coconut cream (scoop the solid white part from the top of a chilled can of full-fat coconut milk) 
  • 1 teaspoon vanilla extract (optional, but recommended)

Equipment:

• Food processor
• Blender (preferred for smoothest filling) or use the cleaned food processor
• Mini muffin tin with liners OR a 6-inch tart pan with removable bottom/springform pan lined with parchment paper

Instructions:

1. Make the Crust:
   • Place the pistachios, pitted dates, and salt into the bowl of a food processor.
   • Process until the mixture is finely chopped and starts to stick together when pressed between your fingers. If it's too dry, add another date or a tiny splash of water. Don't over-process into a paste.
2. Form the Base:
   • Press the crust mixture firmly and evenly into the bottom of your prepared mini muffin cups or the lined tart/springform pan. Use the bottom of a small glass or measuring cup to get it flat.
   • Place the crust(s) in the freezer to firm up while you prepare the filling.
3. Make the Filling:
   • Scoop the flesh from the ripe avocados into a blender (or cleaned food processor).
   • Add the fresh lime juice, lime zest, maple syrup (or agave), thick coconut cream, and vanilla extract (if using).
   • Blend on high speed until the mixture is completely smooth, creamy, and pale green. Scrape down the sides of the blender as needed to ensure everything is incorporated.
   • Taste the filling and adjust sweetness or lime juice if desired.
4. Assemble the Bites/Tart:
   • Remove the crust(s) from the freezer.
   • Pour the avocado-lime filling evenly over the chilled crust. Smooth the top with a spatula or the back of a spoon.
5. Chill Until Firm:
   • Cover the bites/tart gently (plastic wrap or a container lid).
   • Refrigerate for at least 4 hours, or until the filling is completely firm. Alternatively, you can freeze for 1-2 hours for a firmer, icier texture (let thaw for 10-15 minutes before serving if fully frozen).
6. Serve:
• Carefully remove the bites from the muffin liners or the tart from the pan.
• Garnish with extra lime zest, chopped pistachios, or a small dollop of coconut whipped cream if desired.
• Store leftovers covered in the refrigerator for up to 3 days or in the freezer for longer storage.

Enjoy this vibrant, creamy, and surprisingly decadent treat that cleverly showcases the versatility of avocado!