Avacado Lime Cheesecake (no bake)

By á-48530

We’ve never met a cheesecake we didn’t like. But this is the first time we’ve met one we’ve actually wanted to marry. This no-bake avocado lime cheesecake looks fancy, but we promise it’s totally foolproof. And if you haven’t tried avocado in a dessert yet, you’re totally missing out. Best of all, you don’t even need to turn on the oven to make it.

Ingredients

• Crust
• 9 graham crackers
• 1 tablespoon sugar
• 4 tablespoons butter, melted
• Cheesecake
• 1¼ cups heavy cream, divided
• 1 packet powdered gelatin
• 12 ounces cream cheese
• 1 large avocado—halved, pitted and peeled
• Zest and juice of 2 limes
• 1 cup confectioners’ sugar
• ½ teaspoon pure vanilla extract
• Garnish
• Whipped cream, as needed (optional)
• Lime zest, as needed (optional)

Details

Cooking time 3mins
Adapted from

Preparation

Step 1

1. Make the Crust: In the bowl of a food processor, pulse the graham crackers and sugar to fine crumbs. Transfer the crumbs to a medium bowl. Add the melted butter and mix to combine.

2. Press the crumb mixture into an even layer in the base of a 9-inch springform pan. Transfer to the freezer and freeze for 10 minutes. Wipe out the bowl of the food processor with a paper towel.

3. Make the Cheesecake: Pour ¼ cup of the cream into a small, heat-safe bowl. Sprinkle the gelatin over the cream and let bloom for 5 minutes.

4.In the food processor, process the remaining 1 cup cream, cream cheese, avocado, lime juice, lime zest, confectioners’ sugar and vanilla extract until smooth.

5. Melt the gelatin-cream mixture in the microwave for 15 to 20 seconds (be careful, the cream has a tendency to boil over). Add the melted gelatin to the cheesecake batter and pulse to combine.

6. Pour the mixture on top of the frozen crust and smooth it into an even layer.

7. Put the cake in the freezer for 1½ to 2 hours. Transfer to the refrigerator for 30 minutes before serving.

8. Serve chilled, garnished with whipped cream and lime zest, if desired.