Description
This No-Bake Avocado Lime Cheesecake combines a rich and creamy avocado-infused cheesecake with a refreshing lime tang atop a bittersweet cocoa graham cracker crust. It’s a perfect dessert for warm days, requiring no baking and showcasing fresh, wholesome ingredients in a luscious, decadent treat.
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, peeled and pitted
- 16 oz cream cheese, softened
- 1/2 tsp vanilla extract
- 2 limes, juiced and zested
Garnish
- Cocoa powder for dusting
Instructions
- Prepare the crust: In a bowl, combine graham cracker crumbs, cocoa powder, and castor sugar. Stir in melted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Refrigerate while preparing the filling.
- Soften and bloom the gelatin: Soak the gelatin sheets in cold water for about 5 minutes until soft. Then, gently heat the softened gelatin in a small saucepan with a few tablespoons of water over low heat until fully dissolved. Remove from heat.
- Make the filling base: In a large mixing bowl, beat the cream cheese until smooth. Add avocado flesh, lime juice, lime zest, vanilla extract, castor sugar, and salt. Blend thoroughly to create a creamy, smooth mixture without lumps.
- Incorporate gelatin: Quickly mix the dissolved gelatin into the avocado and cream cheese mixture, ensuring it is well combined to help set the cheesecake.
- Whip the cream: In a separate chilled bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the avocado-cream cheese mixture until fully incorporated and airy.
- Assemble the cheesecake: Pour the filling over the chilled crust, smoothing the top with a spatula. Cover and refrigerate for at least 4 hours or overnight to allow the cheesecake to set firmly.
- Serve: Before serving, dust the top of the cheesecake with cocoa powder for an elegant touch. Slice and enjoy this creamy, tangy, and chocolatey dessert.
Notes
- The no-bake method keeps the cheesecake light and refreshing—perfect for hot weather.
- Ensure the gelatin is fully dissolved to avoid lumps and help the cheesecake set properly.
- Use ripe avocados for a smooth, creamy texture and subtle flavor.
- The cocoa crust adds a bittersweet balance to the bright lime and creamy avocado.
- Refrigerate overnight for best texture and flavor development.
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
