Avocado Cheesecake vegan, glutenfrei, ohne Zucker | No bake Rezept | Mrs Flury

Hello, welcome to Mrs Flury. Today I'm going to make a delicious avocado cheesecake. The avocado cheesecake tastes really good, it's creamy like a New York cheesecake, but it's also really healthy. I'll show you how to make it. For the base of my cheesecake I need pecan nuts, dates, coconut flakes, cocoa powder, and coconut oil. I mix the ingredients for the base into a crumbly dough in the food processor. It's very fast, and the ingredients for the base should have a nice, crumbly consistency. And the base already tastes so delicious. For the avocado cheesecake I've prepared an 18 cm springform pan. I've lined the bottom with baking paper and put baking paper strips on the edges so that the cheesecake comes out of the pan nicely. I put the base into the pan and press it down. I use a spoon for this. Now the base is ready to go into the fridge. My base is now in the fridge, and I'm going to make the filling for the cheesecake. For this I need 560 g avocado, meat, depending on the size of your avocados, that's about 5 to 6 avocados. I put the meat in my bowl with a spoon. By the way, avocado is a fruit, a relatively fatty fruit, but the fat in avocados is healthy, it has a lot of vitamin E, makes a nice skin, and the coconut oil in the cheesecake gives it a nice, rosy color. I recommend that you don't reduce the fat in the recipe, because it's important that the coconut oil gives the cheesecake a nice skin. In the avocado cheesecake we add 125 ml lemon juice or lime juice. The cheesecake tastes very good with both. You can also mix it. For example, I also have lemon and lime skin here, and I do it with a mixture. Add melted coconut oil. No refined sugar is added to the avocado cheesecake. It is suitable for sweet and good honey, or if you like agave syrup, you can also use that. All ingredients for the filling I puree in the food processor to a creamy mass. It is important that the whole thing is well pureed, so that there are no avocado pieces in the cheesecake. I put it from the edge to pieces down again, so that everything is really good and smoothly pureed. So my mass is nice and creamy pureed and I spread it on the floor. I smooth the surface. So my avocado cheesecake is ready. I put it in the fridge for at least 4 hours, better overnight, so that the cheesecake is nice and firm. Now I'm looking forward to trying the finished cheesecake. The color looks great. Super delicious! You can find the recipe for reading on my blog www.mrsflury.com I have linked the recipe, you can find it below in the info box. If you liked the video, please give me a thumbs up, subscribe to my channel and don't miss any more recipes. Bye, see you next time. Your Mrs Flury