Avocado-Lime Cheesecake1

I am still taking advantage of avocado season, which inspires me to formulate more recipes using this awesome ingredient. I won’t deny that this Avocado Lime Cheesecake is one of the best recipes that I made! I saw different versions of this recipe online, so I created  my own. This dessert is somehow very Mexican,  because of avocado and lime are their staples.

ChefSheilla-PostLandscapePhoto

With these 7 simple ingredients, it is beyond impressive to create a dessert that is unique in flavors and taste. Avocados are versatile, use it in savoury or desserts, you always have a great result! You can never go wrong with avocado; always a perfect ingredient to any dish! Another outstanding dessert for this summer! Hoard some avocados and lime now, it will be worthwhile! Everyone will fall in love with this! Trust me, this dessert is a title-holder!

Avocado-Lime Cheesecake3

After sampling this dessert, the avocado showcased its flavor…having a creamy texture that goes perfectly well with cream cheese, and a little tangy flavor of lime that makes this dessert refreshing!

Avocado-Lime Cheesecake2

No-Bake Avocado Lime Cheesecake
Serves 8
Print
Ingredients
  1. 300 grams Cream Cheese
  2. 200 ml Whipping Cream, for mixing with avocado
  3. 150 ml Whipping Cream
  4. 1 medium Avocaco, cut into big cubes
  5. Juice of Fresh 2 Limes
  6. Zest of 2 Limes
  7. 1 cup Granulated White Sugar
  8. 1 Sachet Gelatin Powder
  9. 1 cup Graham, ground
  10. 100 grams Unsalted Butter, melted
  11. 1 Lime for garnishing
Instructions
  1. Zest the lime first before extracting the juice. Set aside the lime zest and juice.
  2. Place the graham crackers in food processor until finely ground. Add melted butter; process until moist crumbs form. Press crumb mixture onto bottom of 10-inch-diameter springform pan or 10-inch-diameter mousse ring. Chill in the freezer for 10 minutes to set.
  3. Combine 150 ml of whipping cream and gelatin powder in a small sauce pan, stir for 2 minutes or until granules of gelatin is dissolved. Bring it to boil over medium heat; stir for few minutes until gelatin is completely melted. Strain through fine sieve. Set aside.
  4. Using a food processor combine avocado, cream cheese, sugar, 200 ml whipping cream, lime juice, and zest until everything is smooth and well-combined. Pour in the gelatin- cream mixture and continue processing until well combined, creamy and smooth in texture.
  5. Pour the avocado lime cheesecake into the prepared cake pan and smooth the top. Chill in the freezer for 2 hours to set.
  6. Release the cake from the pan if using spring from pan. If using a mousse ring (which I used in this recipe), use a blow torch and run around the edge of the ring to loosen the mousse and remove the ring. Serve right away! Enjoy this dessert like cheesecake ice cream!
  7. Garnish with lime slices and zest on top.
Notes
  1. There are available ground grahams at the supermarkets.
  2. For This recipe, I was able to produce one 8-inch and one 4-inch cake, as what you can see on the pictures above. This recipe can fill 10-inch cake pan, too.
Chef Sheilla http://www.chefsheilla.com/

 

 

 

  • A.

    Wonderful recipe, I’m going to make it : )) . Just need to know how much gram is “1 Sachet Gelatin Powder”? Thanks

    • http://www.chefsheilla.com Chef Sheilla

      Hello! Am very sorry for late reply. This year has been really tough for me and my family. I lost my mother last January and my brother last May , both from cancer. Am taking my time to grieve as I both love them with all my heart. Their passing stings my heart so bad that I tend to forget my priorities. I am just starting to get back on my feet again, and I am thankful that you appreciate my recipes. I promise, I will be more active in responding from your messages. For you queries, I used 1 sachet of Knox Gelatin.

  • Cassie

    Awesome cheesecake! Thank you for sharing it, Sheilla.
    I just made a half-version of your recipe. Thou, I replaced cream cheese with quark, which is much cheaper here in the Netherlands. Thus it became a Mexican quarktaart 😉
    It tastes and smells wonderful. So happy to combine two of my favorite ingredients (avocado and lime) in one dessert. Yummy!

    • http://www.chefsheilla.com Chef Sheilla

      Hello Cassie! Am very sorry for late reply. This year has been really tough for me and my family. I lost my mother last January and my brother last May , both from cancer. Am taking my time to grieve as I both love them with all my heart. Their passing stings my heart so bad that I tend to forget my priorities. I am just starting to get back on my feet again, and I am thankful that you appreciate my recipes. I promise, I will be more active in responding from your messages.

  • Uyên Nhã

    Can i ask how much is a sachet by gram?

    • http://www.chefsheilla.com Chef Sheilla

      Hello! Am very sorry for late reply. This year has been really tough for me and my family. I lost my mother last January and my brother last May , both from cancer. Am taking my time to grieve as I both love them with all my heart. Their passing stings my heart so bad that I tend to forget my priorities. I am just starting to get back on my feet again, and I am thankful that you appreciate my recipes. I promise, I will be more active in responding from your messages. For this recipe, I used 1 sachet of Knox Gelatin.

  • Lynne

    Hi Sheila…love the sounds of this recipe…my husband is allergic to lime so my only question is: can I replace the lime for lemon using the same portions? Thanks

    • http://www.chefsheilla.com Chef Sheilla

      Hello Lynne! Am very sorry for late reply. This year has been really tough for me and my family. I lost my mother last January and my brother last May , both from cancer. Am taking my time to grieve as I both love them with all my heart. Their passing stings my heart so bad that I tend to forget my priorities. I am just starting to get back on my feet again, and I am thankful that you appreciate my recipes. I promise, I will be more active in responding from your messages. Yes, you can use lemons instead with the same portions.

  • Grace Yuliani

    Hi just wondering, how many gram of gelatine in sachet?

    • http://www.chefsheilla.com Chef Sheilla

      Hello @graceyuliani:disqus Am very sorry for late reply. This year has been really tough for me and my family. I lost my mother last January and my brother last May , both from cancer. Am taking my time to grieve as I both love them with all my heart. Their passing stings my heart so bad that I tend to forget my priorities. I am just starting to get back on my feet again, and I am thankful that you appreciate my recipes. I promise, I will be more active in responding from your messages. For this recipe, I used 1 sachet of Know Gelatin.

  • Felicia Dixon

    1 sachet is about 10 grams.

    • Cao Nghĩa

      Thank you!

  • Anna

    Hi Sheilla, I love avocados and make ice cream regularly – just 3 ingredients and it is delicious; but I corrected the recipe I found originally by increasing the quantity of lime juice. Truly, much more was needed to break the sweetness and get the right balance (well, right for my taste buds). I wish to ask you though before I make the cheese cake – is one avocado enough comparing the ratio of all the remaining ingredients? Did you add any green food color to achieve that beautiful picture perfect color?

    • http://www.chefsheilla.com Chef Sheilla

      Hello Anna! Am very sorry for late reply. This year has been really tough for me and my family. I lost my mother last January and my brother last May , both from cancer. Am taking my time to grieve as I both love them with all my heart. Their passing stings my heart so bad that I tend to forget my priorities. I am just starting to get back on my feet again, and I am thankful that you appreciate my recipes. I promise, I will be more active in responding from your messages. Yes, you can always adjust the sweetness of the tartness flavor for this recipe. One avocado is enough for this recipe; I did not add food coloring.

  • Phil Gorman

    Sheilla, if you wish to appeal to the masses then you must speak the language of the masses. In America, where you live and work, that language in cooking is not metric. Post the measurements in cups, Tbsp and tsp first, then followed by metric, if you so wish to still list the metric. At first glance I was going to trash this recipe for I am going to have to go online and figure out the metric conversion for everything you have listed. I may still trash it in favor of another more easily understood recipe elsewhere. Yeah, yeah, I know the spiel about America being behind other countries in the metric system and frankly, like millions of other Americans, and British, I don’t care. So, if you truly want to appeal to everyone, Americans included, then don’t immediately eliminate the majority of your readers by listing the metric rates only. At least list them both. Otherwise most readers will skip all of your recipes in favor of ones they understand. Just sayin’!

    • Suzette Horton

      Agree!

    • geekgrrl57

      Disagree!! Do you expect everyone to speak English for your benefit too?

      • karenhg

        I disagree, too… America and Britain (altho Britain is increasingly metric), are not the only masses in the world! Most of the world uses the metric system, how do you think they got that way- they had to learn- by practising! I have accustomed myself to it by looking up conversions etc…… it helps!

      • http://www.chefsheilla.com Chef Sheilla

        Hi @geekgrrl57:disqus Am very sorry for late reply. This year has been really tough for me and my family. I lost my mother last January and my brother last May , both from cancer. Am taking my time to grieve as I both love them with all my heart. Their passing stings my heart so bad that I tend to forget my priorities. I am just starting to get back on my feet again, and I am thankful that you appreciate my recipes. I promise, I will be more active in responding from your messages. Thank you for your comment and for appreciating my recipe.

    • Amelia

      I agree with you Phil and your remarks were not made in any rude manner. Some of the comments below reflect your opinion as so many of us are are trying to find equivalents to try this delicious sounding dessert. I appreciate that someone shared those equivalents with us above.

      • http://www.chefsheilla.com Chef Sheilla

        Hello! Am very sorry for late reply. This year has been really tough for me and my family. I lost my mother last January and my brother last May , both from cancer. Am taking my time to grieve as I both love them with all my heart. Their passing stings my heart so bad that I tend to forget my priorities. I am just starting to get back on my feet again, and I am thankful that you appreciate my recipes. I promise, I will be more active in responding from your messages. Don’t worry, I accept constructive criticism. I will work on the conversions of recipes.

    • Constance First

      I think that this recipe will be worth the metric conversion task :-) Cheers from New Mexico!

    • Jersey

      Since I found the recipe on-line, it was simple to just use a google conversion tool (instead of being one). Then after I was all done, cleaned up and dessert chilling, I scroll down to see a kind soul converted it for us. Murphy’s law…lol.

    • http://www.chefsheilla.com Chef Sheilla

      Hello Phil! Am very sorry for late reply. This year has been really tough for me and my family. I lost my mother last January and my brother last May, both from cancer. Am taking my time to grieve as I both love them with all my heart. Their passing stings my heart so bad that I tend to forget my priorities. I am just starting to get back on my feet again, and I am thankful that you appreciate my recipes. I promise, I will be more active in responding from your messages. For the conversion, don’t worry I will work on that. Thank you so much for your suggestions.

  • Rebecca Marlis

    Converted Recipe:

    10.5 ounces cream cheese
    6.7 ounces whipping cream
    5.1 ounces whipping cream 1 avocado
    1 ounce water
    2 tablespoons lime juice
    Zest of two limes
    3/4 cup sugar
    1 packet of gelatin
    1 cup graham crackers ground
    3.5 ounces butter (7 tbsp)

  • Mary

    I made It and I just double this recipe to make a 9×12″ rectangular pyrex for a big fathers day celebration and wondering if I leave it in the freezer overnight and take 1 hor ahead before serving ?

  • ysunsets

    I thought gelatin had to be dissolved in cold liquid. And boiling cream/milk would ruin it !?!?

  • TS Elliot

    yeah, use a blow torch. I have one of those lying around.

  • TS Elliot

    ps. chef Sheila doesn’t appear to respond to comments.

  • Jennifer May

    Just made it. Beautiful green color! I followed the recipe exactly, and it is tasty. In the future I might add a bit of lemon juice to sour it up a little more. It’s great to be able to make a cheesecake in the summer without turning on the oven.

    Rebecca has translated the measurements in a previous comment. For future reference, if you’re an American who is not mathematically inclined and come across a yummy looking recipe that happens to be in metric, there are quite a few converters online. It wouldn’t take more an a couple minutes. Using metric makes the recipe more accurate for the masses. A cup in the US is not the same as a cup in Japan or Australia, for a couple of examples. Many measuring tools have both metric and US standard on them, too. Perhaps it’s time to upgrade. As for the torch, I have one. I think many people do.. Cooking stores sell them. They are useful for making things like creme brulee. If you don’t have a torch, you most likely do not have a mouse ring either, and are using a spring-form pan. No torch needed with a spring-form pan.

    • http://www.chefsheilla.com Chef Sheilla

      Hello Jennifer! Thank you so much that you enjoyed the recipe! Don’t worry, am updating the website with US metrics and will post some cooking videos, too!

      • Michael Thomas

        I absolutely am looking forward to your vid shares Chef Sheilla 👍🏻

    • Magdeline Loo

      Hi Jennifer
      I am wonder 1 Sachet Gelatin Powder equal how many gram?
      Please advise.
      Thank you

  • Anna T

    What’s the nutritional info on this?