We have a little lime tree full of limes at the moment and I had an avocado and an annoying hankering for something sweet.  THIS checked all my boxes.

Ingredients

For the cheesecake base:
1 cup macadamia nuts
1 cup cashews
1/2 cup desiccated coconut
1 teaspoon vanilla extract
1/2 teaspoon sea salt
3 dates, pitted
1/4 cup honey

For the cheesecake filling:
1 1/2 cups cashews (soaked for an hour)
1 avocado
3/4 cup  lime juice
3/4 cup honey/maple syrup/rice malt syrup
1/4 cup of coconut oil
3 tablespoons vanilla extract
1/4 teaspoon sea salt

Method

Whizz the cheesecake base ingredients all together in a food processor until you get a dough-y type consistency.  Press this into a 12 pan muffin tin – into each little hole.  Really press the mixture down (about 1 tablespoon per hole).  You may find you need another muffin tin for a couple of extras.
Pop the muffin tin/s into the freezer.

Give the food processor a good rinse out and dry.  Add all the ingredients for the cheesecake filling except for the final 3 ingredients.  When the mixture is beautiful, smooth and cheesecake texture-y, then add the final ingredients: oil, vanilla and salt and mix for 20 seconds until all mixed together.

Pour this mixture over the top of your little bases and pop back in the freezer for a little while to set.
Pop in the fridge about 20 minutes prior to eating so that they soften a little.

Recipe adapted from here.