No-Bake Avocado Lime Cheesecake is an original and surprising dessert. In this recipe, the classic cheese filling —made with mascarpone, cream cheese, powdered sugar, cream, milk, and gelatin —is enriched with avocado pulp. Its naturally buttery texture gives the cake an incredibly creamy texture and a bright green hue.
Delicious and with a delightful contrast of flavors and textures, thanks to the crunchy crust made with crushed biscuits and melted dark chocolate, used here in place of traditional butter, this avocado cheesecake is perfect for the end of a special dinner, for a party buffet, or as a super delicious snack to share with dear friends.
For a fresh and aromatic flavor, which goes well with the taste of avocado, we enriched the cream with the zest and juice of a lime, and then finished the cake with citrus fruit and sliced avocado, and mint leaves.
Ingredients
How to Make No-Bake Avocado Lime Cheesecake
To make avocado cheesecake at home, first prepare the crust: collect the dry biscuits in the bowl of a mixer and blend them until they become powder.
To make avocado cheesecake at home, first prepare the crust: collect the dry biscuits in the bowl of a mixer and blend them until they become powder.
Transfer the crushed biscuits into a bowl and pour in the melted dark chocolate.
Transfer the crushed biscuits into a bowl and pour in the melted dark chocolate.
Mix thoroughly with a spoon.
Mix thoroughly with a spoon.
Spread the crumbly mixture inside a 22 cm diameter steel ring, lined with acetate paper and placed on top of a sheet of baking paper: alternatively you can use a classic springform pan.
Spread the crumbly mixture inside a 22 cm diameter steel ring, lined with acetate paper and placed on top of a sheet of baking paper: alternatively you can use a classic springform pan.
Compact the crust with the bottom of a glass.
Compact the crust with the bottom of a glass.
Place in the fridge and let it set for at least 20 minutes.
Place in the fridge and let it set for at least 20 minutes.
Meanwhile, prepare the cream: soak the gelatine sheets in cold water and leave them to soak for about ten minutes.
Meanwhile, prepare the cream: soak the gelatine sheets in cold water and leave them to soak for about ten minutes.
Once the time has passed, squeeze the gelatine well and let it dissolve in the boiling milk
Once the time has passed, squeeze the gelatine well and let it dissolve in the boiling milk
Mix well with a spoon and set aside.
Mix well with a spoon and set aside.
Peel the avocado, cut it in half and remove the stone, then cut the pulp into cubes.
Peel the avocado, cut it in half and remove the stone, then cut the pulp into cubes.
Pour the avocado into a blender jug along with the cream cheese and mascarpone.
Pour the avocado into a blender jug along with the cream cheese and mascarpone.
Sweeten with powdered sugar.
Sweeten with powdered sugar.
Add the fresh cream, flavor with the grated lime zest and pour in the citrus juice: you will need about 30 ml. Then blend everything well until you obtain a thick, smooth cream.
Add the fresh cream, flavor with the grated lime zest and pour in the citrus juice: you will need about 30 ml. Then blend everything well until you obtain a thick, smooth cream.
Transfer the prepared cream into a bowl and gradually add the gelatine dissolved in the milk.
Transfer the prepared cream into a bowl and gradually add the gelatine dissolved in the milk.
Mix well with a spatula.
Mix well with a spatula.
Spread the cream evenly over the now cold biscuit base and let it set in the fridge for at least 3 hours.
Spread the cream evenly over the now cold biscuit base and let it set in the fridge for at least 3 hours.
Once the resting time has elapsed, turn the cheesecake out onto a serving plate and remove the acetate sheet.
Once the resting time has elapsed, turn the cheesecake out onto a serving plate and remove the acetate sheet.
Decorate the dessert with avocado slices, previously sprinkled with a little lime juice to prevent them from blackening, lime wedges and grated citrus zest, then finish with a few fresh mint leaves.
Decorate the dessert with avocado slices, previously sprinkled with a little lime juice to prevent them from blackening, lime wedges and grated citrus zest, then finish with a few fresh mint leaves.
Bring the cheesecake to the table.
Bring the cheesecake to the table.
Cut the cheesecake into slices. Serve and enjoy!
Cut the cheesecake into slices. Serve and enjoy!
Cooking Tips
- If you like, you can add some white or dark chocolate chips to the filling, or you can finish with flaked coconut or chopped pistachios.
- For best results, when purchasing, choose an avocado that has reached the right level of ripeness, preferably of the Hass variety: with its sweet, buttery flesh, it is particularly suitable for this type of preparation.
Storage Instructions
The avocado lime cheesecake can be stored in the refrigerator, in an airtight container, for up to 3 days.
;Resize,width=767;)
