Avocado Lime Cheesecake Recipe

Introduction

This Avocado Lime Cheesecake is a refreshing twist on a classic dessert, combining creamy avocado with zesty lime for a smooth, tangy flavor. Perfect for warm days, it’s both light and indulgent, guaranteed to impress your guests with its vibrant color and unique taste.

Ingredients

• 1 ½ cups heavy whipping cream
• ¾ cup white sugar
• 1 ½ ripe avocados, peeled and pitted
• 2 (3 ounce) packages cream cheese, softened
• ½ cup fresh lime juice
• 1 (8 inch) prepared graham cracker crust

Instructions

1. Step 1: Heat the heavy whipping cream in a small saucepan over medium heat until small bubbles appear around the edges. Remove from heat and stir in the sugar until it dissolves completely. Transfer this mixture to a medium bowl and let it cool for about 10 minutes.
2. Step 2: In a food processor, blend the peeled and pitted avocados with the softened cream cheese until smooth. Add the fresh lime juice and process again until fully combined and creamy.
3. Step 3: Whisk the avocado mixture into the cooled cream and sugar mixture until well combined. Pour this blended mixture into an ice cream maker and freeze according to the manufacturer’s instructions, usually about 20 minutes.
4. Step 4: Spoon the creamy avocado mixture into the prepared graham cracker crust and smooth the surface with a spatula. Place the cheesecake in the freezer and let it set until solid, at least 2 hours.
5. Step 5: Before serving, let the cheesecake sit at room temperature for 10 to 15 minutes until it is slightly softened but still firm enough to slice cleanly.

Tips & Variations

• For a zestier flavor, add a teaspoon of lime zest to the avocado mixture before freezing.
• Use ripe avocados for the creamiest texture and to avoid any bitterness.
• If you don’t have an ice cream maker, you can freeze the mixture and stir every 30 minutes until set to achieve a similar texture.
• Top with fresh berries or a drizzle of honey for added sweetness and presentation.

Storage

Store leftover cheesecake in an airtight container in the freezer for up to one week. To serve, thaw in the refrigerator for 30 minutes or until it softens slightly. Avoid refreezing once thawed to maintain the smooth texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without an ice cream maker?

Yes, you can freeze the mixture in a container and stir every 30 minutes to break up ice crystals until it achieves a creamy consistency, usually about 2 to 3 hours.

Can I substitute the graham cracker crust?

Absolutely, you can use a cookie crust or a nut-based crust if preferred. Just make sure it’s about 8 inches and pre-made or baked before adding the filling.

Avocado Lime Cheesecake Recipe

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★★★★★

4.8 from 523 reviews

• Author: Isabella
• Total Time: 2 hours 40 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This creamy and refreshing Avocado Lime Cheesecake combines the richness of cream cheese and heavy whipping cream with the bright tang of fresh lime juice and the smooth texture of ripe avocados. Set in a graham cracker crust and frozen to perfection, this no-bake cheesecake offers a luscious dessert that’s perfect for warm weather or any occasion where a cool, fruity treat is desired.

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Ingredients

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Filling

• 1 ½ cups heavy whipping cream
• ¾ cup white sugar
• 1 ½ ripe avocados, peeled and pitted
• 2 (3 ounce) packages cream cheese, softened
• ½ cup fresh lime juice

Crust

• 1 (8 inch) prepared graham cracker crust

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Instructions

1. Heat the Cream: In a small saucepan, gently heat the heavy whipping cream over medium heat just until small bubbles appear around the edges. Remove from heat carefully.
2. Dissolve the Sugar: Stir the white sugar into the warm cream until fully dissolved. Transfer the sweetened cream mixture to a medium bowl and let it cool for about 10 minutes to reach a safe blending temperature.
3. Blend Avocado and Cream Cheese: Place the peeled and pitted avocados along with the softened cream cheese into a food processor. Blend until the mixture is completely smooth and creamy, with no lumps remaining.
4. Add Lime Juice: Pour in the fresh lime juice to the avocado and cream cheese blend and process again until everything is fully combined and smooth.
5. Combine Mixtures: Whisk the cooled cream and sugar mixture into the avocado-lime cream cheese blend until homogenous and silky smooth.
6. Freeze Mixture: Transfer this combined mixture to an ice cream maker and freeze according to the manufacturer’s instructions, approximately 20 minutes, until the mixture is firm but scoopable.
7. Fill the Graham Cracker Crust: Spoon the frozen avocado lime cheesecake filling into the prepared graham cracker crust. Smooth the surface gently with a spatula for an even top.
8. Freeze Until Solid: Place the filled crust in the freezer and chill until the cheesecake is fully set and solid, at least 2 hours.
9. Serve: Before serving, allow the cheesecake to sit at room temperature for 10 to 15 minutes until it softens slightly but remains firm enough to slice into clean pieces. Enjoy chilled!

Notes

• Use ripe avocados for the best creamy texture and flavor.
• Ensure cream cheese is softened to blend smoothly without lumps.
• For a more tart flavor, adjust lime juice quantity to taste.
• If you don’t have an ice cream maker, you can freeze the mixture in a shallow pan, stirring every 30 minutes until firm.
• Store leftovers covered in the freezer and consume within 3 days for optimal taste and texture.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Dessert
• Method: Blending
• Cuisine: American

Keywords: avocado cheesecake, lime cheesecake, no bake cheesecake, creamy avocado dessert, frozen dessert, graham cracker crust