You make your fair share of fresh guac for tacos, rice bowls and party spreads, but there’s a new way to use avocados and limes this summer that your guests will never see coming. Enter the no-bake avocado tart from Jeanine Donofrio’s new cookbook, Love & Lemons Simple Feel Good Food, a photo-worthy crowd-pleaser that’s destined for your next dinner party.
“Though there aren’t any actual key limes here, I like to think of this recipe as a vegan riff on a classic key lime pie,” writes Donofrio. “The creamy filling is intensely zesty and bright (you won’t taste the avocado, trust me!), and it sets up beautifully after an overnight chill in the fridge.”
As long as you use vegan graham crackers, this recipe is totally plant-based. Even better, it doesn’t require a moment of baking, so you can satisfy your sweet tooth without turning your kitchen into a sauna.
Excerpted with permission from Love & Lemons Simple Feel Good Food by Jeanine Donofrio © Avery, an imprint of Penguin Random House, 2023. Photography © Eva Kolenko.
Vegan Golden Mylk Cheesecake
Ingredients
Graham Cracker Crust
9 rectangular graham crackers
5 tablespoons coconut oil, melted
¼ cup brown sugar
½ teaspoon sea salt
Filling
2 avocados
8 ounces vegan cream cheese (such as Kite Hill)
⅔ cup confectioners’ sugar
⅓ cup freshly squeezed lime juice
Zest of 2 limes
Lime slices, for serving (optional)
Non-dairy whipped topping, for serving (optional)
Directions
1. Line the bottom of a 9-inch nonstick tart pan with a circle of parchment paper. (A tart pan with a removable bottom is best for this recipe.)
2. Make the crust: Add the graham crackers, coconut oil, brown sugar and salt to a food processor and pulse until crumbly and finely ground. Transfer the mixture to the prepared tart pan and use the bottom of a measuring cup to press it firmly onto the bottom and up the sides. Freeze for 30 minutes.
3. Make the filling: In a high-speed blender, place the avocados, vegan cream cheese, confectioners’ sugar, lime juice and lime zest and blend until creamy.
4. Spread the filling evenly over the crust and chill the tart overnight in the fridge. Garnish with lime slices and dollops of non-dairy whipped topping if desired.