Avocado Lime Cheesecake Recipes
NO-BAKE AVOCADO CHEESECAKE
This easy no-bake dessert relies on the smooth, creamy texture of avocado to form a stiff, custardy base -- no gelatin required. Lime zest and juice add tang.
Provided by Food Network Kitchen
Categories dessert
Time 6h30m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Spray a 9-inch springform pan with cooking spray. Add the graham crackers and 1/4 cup of the sugar to a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated and moistened. Firmly press the crumb mixture into the bottom of the prepared pan. Refrigerate while you make the filling. Clean out the food processor and return it to the stand.
- Add the cream cheese, avocados, lime zest and juice and remaining 3/4 cup sugar to the food processor and puree until completely smooth and almost no avocado lumps remain. Add the coconut cream and heavy cream and process until the mixture starts to thicken and becomes creamy, about 1 minute.
- Pour the mixture on top of the crust in the prepared pan. Spray a piece of plastic wrap with cooking spray and gently press it on top of the filling so no air can reach it. Refrigerate until completely set, 6 hours and up to overnight.
- Remove the plastic wrap and smooth out any bubbles with an offset spatula. Garnish with whipped cream around the edge and serve cold.
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- Mix the cheesecake crust ingredients in a small bowl until it resembles a crumbly mixture. Add the crust into a 15cm cheesecake dish and spoon it evenly.
- In a large food processor, add the avocado and process a minute until completely smooth. Scrape the sides if needed.
- Once the avocado is all smooth, add the cream cheese and process for 1-2 minutes until completely smooth, again scraping sides if need be. Add the sour cream, lime juice and stevia powder and process a minute until combined.
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- Place the graham crackers in food processor until finely ground. Add melted butter and process until moist crumbs form.
- Press crumb mixture onto bottom of a 10-inch-diameter springform pan or a 10-inch-diameter mousse ring. Chill in the freezer for 10 minutes to set.
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