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No-Bake Avocado Lime Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 114 reviews
  • Author: Emily
  • Prep Time: 40 minutes
  • Cook Time: 5 minutes
  • Total Time: 45 minutes plus chilling time (4 hours or overnight)
  • Yield: 1 (9-inch/22 cm) cake
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

This No-Bake Avocado Lime Cheesecake is a luscious and refreshing dessert that combines a creamy avocado and cream cheese filling with a tangy lime flavor, set atop a rich bittersweet chocolate graham cracker crust. Perfect for warm days or when you want an impressive dessert without turning on the oven.

Ingredients

Units Scale

Crust

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 2 tbsp castor sugar
  • 1/4 cup cocoa powder

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, juice and zest

Garnish

  • Cocoa powder for dusting

Instructions

  1. Prepare the crust: In a bowl, mix the graham cracker crumbs, melted unsalted butter, castor sugar, and cocoa powder until well combined. Press this mixture firmly into the base of a 9-inch (22 cm) springform pan to form an even layer. Refrigerate while preparing the filling.
  2. Bloom the gelatin: Place the 4 gelatin sheets in cold water for about 5 minutes until softened. Then gently warm the softened gelatin (either in the microwave for 10 seconds or in a small saucepan over low heat) until completely dissolved and set aside.
  3. Prepare the filling: In a large mixing bowl, whip the heavy cream with 3/4 cup castor sugar and 1/4 tsp salt until stiff peaks form. In a separate bowl, blend the cream cheese, ripe avocados, vanilla extract, and lime juice and zest until smooth and creamy using a hand mixer or blender.
  4. Combine mixture and gelatin: Slowly pour the dissolved gelatin into the avocado-cream cheese mixture, mixing continuously to ensure even distribution. Then gently fold the whipped cream into this mixture, combining carefully to keep the filling light and fluffy.
  5. Assemble the cheesecake: Pour the creamy avocado-lime filling over the prepared crust in the springform pan, smoothing out the top with a spatula. Refrigerate for at least 4 hours, preferably overnight, until fully set and firm to the touch.
  6. Serve: Before serving, remove the cheesecake from the springform pan and dust the top with cocoa powder for a decorative and flavorful finish.

Notes

  • This dessert balances creamy avocado richness with tangy lime and a chocolatey crust for a delightful flavor experience.
  • Make sure the gelatin is fully dissolved and well incorporated to ensure proper setting of the cheesecake.
  • Use ripe avocados for a smoother texture and natural sweetness.
  • The cheesecake needs adequate chilling time to set properly, so prepare it well ahead of time.
  • For a firmer crust, chill the crust layer for at least 15 minutes before adding the filling.

Nutrition

  • Serving Size: 1 whole 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

Find it online: https://emilyquickdinners.com/no-bake-avocado-lime-cheesecake-recipe/