Blueberry Avocado Cheesecake
Prep Time: 20 minutes minutes
Total Time: 2 hours hours 20 minutes minutes
Servings: 8 servings
Course: Dessert
Cuisine: South American
Author: Heather Nicholds
Crust Ingredients
- 1/4 cup rolled oats
- 1/2 cup pecans
- 1/2 cup dates, about 12 dates
- 1-2 tsp lime zest, optional
Filling Ingredients
- 2 avocado, about 1 1/2 cups
- 1 cup blueberries, fresh or frozen
- 2 Tbsp unrefined sugar
- 2 Tbsp chia seeds
- 1-2 Tbsp fresh mint, optional
- 1 Tbsp lime juice
Put the crust ingredients in a food processor and pulse until it holds together. Press the mixture into a pie or springform pan.
Put the filling ingredients in a blender and puree until smooth.
Pour the filling onto the crust, smooth the top, and put the pan in the freezer for 2 hours, or until you plan to eat it.
When serving, take the pie out of the freezer 10-15 min before slicing.
Calories: 185kcal | Carbohydrates: 21g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 3mg | Potassium: 322mg | Fiber: 6g | Sugar: 12g | Vitamin A: 150IU | Vitamin C: 8.3mg | Calcium: 40mg | Iron: 1.3mg