Best 2 Avocado Lime Cheesecake Recipes

AVOCADO LIME AND COCONUT NO-BAKE CHEESECAKE

Steps:

• Line bottom and sides of 9-inch (2.5 L) spring-form pan with parchment paper.
• Toast coconut in dry frying pan over low heat 5 to 7 minutes, stirring frequently until golden and fragrant. Set aside to cool.
• Stir together coconut, graham crumbs, and butter. Press onto bottom of prepared pan. Chill 15 minutes.
• Meanwhile, place sugar and lime zest in food processor; pulse on and off until well-mixed. Add cream cheese; process until smooth. Add avocado and lime juice; process until completely smooth.
• Pour cream cheese mixture over crust and smooth top. Cover; chill 6 hours or until set.
• Unclasp side of pan and remove ring. Carefully peel parchment away from side of cake. Place cheesecake on cake plate and mound berries on top. Garnish with lime slices and fresh mint, if desired.

AVOCADO LIME CHEESECAKE

Steps:

• Heat cream in a small saucepan until small bubbles appear around edges. Remove from heat and stir sugar into cream until it dissolves. Transfer to a medium bowl and allow to cool.
• Combine avocado and cream cheese in a food processor and blend until smooth. Add lime juice and process until smooth; whisk into the cooled cream mixture.
• Fill an ice cream maker with the avocado mixture, and freeze according to the manufacturer's instructions for making ice cream.
• Spoon avocado mixture into the prepared pie crust; smooth surface with a spatula. Freeze until solid, at least 2 hours. Let cheesecake sit at room temperature until slightly softened yet firm enough to slice before serving, 10 to 15 minutes.