Description
This No-Bake Avocado Lime Cheesecake features a rich and creamy avocado-infused cheesecake layer with a zesty lime flavor, set atop a bittersweet cocoa chocolate crust. It combines the freshness of ripe avocados with the smoothness of cream cheese and the tang of lime juice in a decadent, no-bake dessert perfect for any occasion.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tbsp castor sugar
- 1/4 cup cocoa powder
Cheesecake Filling
- 2 cups heavy whipping cream
- 3/4 cup castor sugar
- 1/4 tsp salt
- 4 sheets gelatin
- 3 ripe avocados
- 16 oz cream cheese, softened
- 1/2 tsp vanilla extract
- 2 limes, zest and juice
Decoration
- Cocoa powder, for dusting
Instructions
- Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, melted unsalted butter, castor sugar, and cocoa powder. Mix thoroughly until the crumbs are evenly coated and the mixture holds together when pressed. Press this mixture firmly into the base of a 9-inch (22 cm) springform pan to form an even crust layer. Place the crust in the refrigerator to chill and set while preparing the filling.
- Soften the gelatin: Soak the 4 gelatin sheets in a bowl of cold water for about 5 minutes until they become soft. After softening, gently squeeze out excess water and set aside.
- Prepare the cheesecake filling: In a large mixing bowl, beat the heavy whipping cream with 3/4 cup castor sugar and 1/4 tsp salt until medium to stiff peaks form. In a separate bowl, blend the ripe avocados, softened cream cheese, lime zest, lime juice, and vanilla extract until smooth and creamy.
- Incorporate gelatin: Gently warm the softened gelatin sheets in a small saucepan over low heat until completely dissolved, being careful not to boil. Quickly fold the dissolved gelatin into the avocado-cream cheese mixture, stirring constantly to prevent lumps.
- Combine whipped cream and avocado mixture: Gently fold the whipped cream into the avocado and cream cheese mixture until fully combined, ensuring to maintain the light and airy texture of the whipped cream.
- Assemble the cheesecake: Pour the cheesecake filling over the chilled crust in the springform pan, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours or until fully set.
- Serve and garnish: Once set, remove the cheesecake from the springform pan. Dust the top lightly with cocoa powder before slicing and serving chilled.
Notes
- This cheesecake is a perfect balance of creamy avocado, tangy lime, and a rich chocolate crust without needing to bake.
- Use ripe avocados for the best creamy texture and flavor.
- Make sure not to overheat the gelatin or it may lose its thickening properties.
- For a firmer set, allow the cheesecake to chill overnight.
- To lighten the crust, consider using less butter or substituting with coconut oil.
Nutrition
- Serving Size: 1 whole 9-inch cake
- Calories: 6567 kcal
- Sugar: 254 g
- Sodium: 3349 mg
- Fat: 535 g
- Saturated Fat: 280 g
- Unsaturated Fat: 205 g
- Trans Fat: 4 g
- Carbohydrates: 429 g
- Fiber: 62 g
- Protein: 81 g
- Cholesterol: 1251 mg
