Ultimate Avocado Lime Cheesecake (Printable Version)
# What You'll Need:
→ Crust
01 -
180 g graham cracker crumbs
02 -
50 g granulated sugar
03 -
85 g unsalted butter, melted
→ Avocado Lime Filling
04 -
2 ripe avocados, mashed
05 -
450 g cream cheese, softened
06 -
180 ml sweetened condensed milk
07 -
50 g granulated sugar
08 -
60 ml freshly squeezed lime juice
09 -
1 tbsp lime zest
10 -
1 tsp vanilla extract
11 -
1.5 tsp unflavored gelatin, optional, for extra firmness
12 -
2 tbsp water, to dissolve gelatin
→ Garnish
13 -
Whipped cream
14 -
Lime slices
15 -
Crushed graham crackers
# Step-by-Step Directions:
01 -
Combine graham cracker crumbs, granulated sugar, and melted butter in a mixing bowl. Mix until well combined.
02 -
Firmly press the mixture into the base of a 23 cm springform pan to create an even layer. Refrigerate while preparing the filling.
03 -
In a small bowl, dissolve unflavored gelatin in warm water, stirring until fully dissolved. Set aside to cool slightly.
04 -
In a food processor or blender, blend mashed avocados, softened cream cheese, sweetened condensed milk, granulated sugar, lime juice, lime zest, and vanilla extract until smooth and creamy.
05 -
Fold the dissolved gelatin into the avocado-lime mixture and mix thoroughly to ensure even distribution.
06 -
Pour the avocado-lime filling over the prepared crust. Smooth the surface with a spatula, then cover and refrigerate for a minimum of 4 hours or overnight until set.
07 -
Top the cheesecake with whipped cream, lime slices, and additional crushed graham crackers before slicing and serving.
# Helpful Notes:
01 -
For enhanced lime flavor, incorporate an extra tablespoon of lime juice into the filling.
02 -
To create a dairy-free version, substitute vegan cream cheese and coconut condensed milk.
03 -
Store covered in the refrigerator for up to 4 days or freeze the cake for up to 2 months.