Description
This No-Bake Avocado Lime Cheesecake features a rich, buttery chocolate crust and a creamy avocado-infused cheesecake filling with a refreshing tang from lime juice. It’s an indulgent yet bright dessert perfect for warm days or when you want a decadent treat without turning on the oven.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter
- 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
- 1/2 tsp vanilla extract
- 2 limes (juice and zest)
Garnish
- Cocoa powder for dusting
Instructions
- Prepare the crust: In a mixing bowl, combine graham cracker crumbs, cocoa powder, castor sugar, and melted unsalted butter. Mix well until the crumbs are evenly coated with butter and hold together when pressed. Press this mixture firmly into the base of a 9-inch springform pan to form an even crust. Place in the refrigerator to chill while preparing the filling.
- Soften the gelatin: Soak 4 sheets of gelatin in cold water for about 5 minutes until soft. Then, gently warm the gelatin (e.g., microwave for 10 seconds or in a small saucepan) until fully dissolved, taking care not to boil.
- Prepare the avocado cream cheese mixture: In a food processor or blender, combine the peeled and pitted ripe avocados, cream cheese, vanilla extract, lime juice, zest, and castor sugar. Blend until completely smooth and creamy.
- Whip the cream: In a large mixing bowl, whip the heavy whipping cream with salt until soft peaks form. Gradually add the dissolved gelatin into the whipped cream while continuing to whip until stiff peaks form and the gelatin is fully incorporated.
- Combine fillings: Gently fold the whipped cream mixture into the avocado and cream cheese blend, ensuring an even, airy texture without deflating the cream.
- Assemble the cheesecake: Pour the filling over the chilled chocolate crust in the springform pan. Smooth the top with a spatula. Refrigerate the cheesecake for at least 4 hours or until fully set and firm.
- Serve: Before serving, dust the top lightly with cocoa powder for garnish. Carefully remove the cheesecake from the springform pan and slice to serve chilled.
Notes
- This cheesecake requires several hours of chilling to set properly—plan ahead.
- For a dairy-free version, substitute cream cheese and heavy cream with vegan alternatives.
- The ripe avocados add creaminess and a subtle flavor, so use well-ripened ones for best results.
- If gelatin sheets are unavailable, powdered gelatin can be used (about 2 teaspoons) but adjust soaking and blooming accordingly.
- Store leftovers covered in the refrigerator for up to 3 days.
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
