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Cosmo Craving: Avocado Lime Cheesecake

Here's a dessert recipe shared by sisters Jasmine Hemsley and Melissa Hemsley, food enthusiasts and bestselling authors of 'The Art of Eating Well.'

After sharing their recipe to their most-loved chicken adobo with broccoli riceJasmine Hemsley and Melissa Hemsley once again lift a recipe from their cookbook The Art of Eating Well for you readers.

The sisters love reinventing traditional dishes to healthier versions so that the food can be more nourishing but equally delicious, comforting, and satisfying. Their celebrity clients usually ask them to make their healthy desserts. "When it comes to entertaining, one dessert they always demand is our bright green Avocado Lime Cheesecake," Jasmine and Melissa tell us. "It’s a raw, New York-style cheesecake full of goodness. The smooth creamy lime sits atop a nutty, chocolate base with a hint of coconut."

Avocado Lime Cheesecake (serves 12)

This recipe is free from flour and refined sugar.

For the base   

125 g pecans

45 g desiccated coconut

70 g cacao nibs

185 g pitted dates

3 tbsp. coconut oil, melted and at room temperature

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For the filling

560 g avocado flesh (from about 5 medium-large avocados)

200ml lime juice (roughly 8 to 10 limes)

1 tsp. lime zest (avoid the bitter white pith)

190 g raw honey

175ml coconut oil, melted and at room temperature

a few drops of stevia, to sweeten (optional)

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1. Preheat the oven to fan 150°C/Gas mark 3. Line the base and sides of a springform or loose-bottomed 18 cm round cake tin with baking paper.

2. Toast the pecans and desiccated coconut on a lined baking tray in the oven for 7 to 8 minutes, until golden.

3. Transfer the pecans and coconut to a food processor and add the rest of the base ingredients. Blend until the mixture is crumbly and holds together when pinched (don’t let it go completely smooth).

4. Tip the base mixture into the prepared tin. Press it down firmly and evenly with the back of a spoon, ensuring it is neat and flat where it meets the sides of the tin. Transfer it to the fridge before you prepare the filling.

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5. Place all of the ingredients for the filling into a food processor and blend until the mixture is completely smooth and silky. Check for taste and add more lime juice, zest, or sweeten with a little more honey or stevia according to preference. But it’s best to keep this deliciously tangy.

6. Remove the cake tin from the fridge and pour the filling over the base. Cover the tin using a plate, and return it to the fridge for a couple of hours or overnight, if possible, to set.

7. To serve, run a knife around the inner edge of the tin and carefully push the base up from the bottom. Transfer to a plate and serve immediately.

If you want more recipes from Jasmine and Melissa, you can visit Their second cookbook Good + Simple will be out in 2016.

Follow Stephanie on Twitter.


Cosmo Craving: Chicken Adobo and Broccoli Rice

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