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.
| Level: | Easy |
| Total: | 6 hr 30 min |
| Active: | 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- Nonstick cooking spray, for spraying the pan and plastic wrap
- 9 ounces graham crackers
- 1 cup granulated sugar
- 1 stick (8 tablespoons) unsalted butter, melted
- 12 ounces cream cheese, at room temperature
- 3 firm but ripe avocados, peeled, pitted and roughly chopped
- Zest and juice of 1 1/2 limes
- One 5.4-ounce can coconut cream
- 1/2 cup heavy cream
- Whipped cream, for serving
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 605 |
| Total Fat | 45 g |
| Saturated Fat | 22 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 6 g |
| Sugar | 29 g |
| Protein | 6 g |
| Cholesterol | 74 mg |
| Sodium | 250 mg |
Reviews
Delicious and easy! As other reviewers stated, you can’t taste the avocados. This cheesecake has a lime forward flavor with a hint of coconut. As the recipe states, make sure you spray the plastic wrap with cooking spray and put it directly on the filling. Like apples, when avocados are exposed to air, they turn slightly brown. I added piped sweetened whipped cream to the top of the cheesecake right before serving.
Sweetened Whipped Cream (Ina Garten’s Recipe)
1 cup heavy cream
2 Tablespoons sugar
1 tsp vanilla extract
Beat until firm peaks form.
Sweetened Whipped Cream (Ina Garten’s Recipe)
1 cup heavy cream
2 Tablespoons sugar
1 tsp vanilla extract
Beat until firm peaks form.
This was great I made it for St Patrick’s Day and it wasn’t the prettiest green but it tasted great nobody could even taste the avocado.
Delicious and super easy. I will definitely make this again.
Loved it! It truly is like a creamy key lime pie with a hint of avocado. I used Florida avocados from my backyard tree. Since these are bigger, have a higher water content and lower fat content than California avocados, I used 2 medium ones and 2 envelopes of unflavored gelatin dissolved in part of the cream. I used a stevia blend instead of sugar. It came out light and creamy. Just perfect!
Loved this!! It tasted similar to a key lime pie yogurt, and had a light creamy texture. Even my coworkers who aren’t huge fans of sweets really liked it and asked for the recipe. I used Neufchâtel instead of cream cheese (like cream cheese, but with 1/3 less fat), and Splenda instead of sugar. I blended the avocado and lime juice/zest together first, then added the rest accordingly hoping the color would hold longer (and I think it worked). I also used a pre-made graham cracker pie crust instead of using a springform pan with crust from scratch- which was super easy and still tasted great. The color held up better than I thought- I made it the day before, covered it as described in the directions, and the color was unchanged when it was served the next day. I also used the leftover heavy cream and coconut cream (1:1 ratio) to make a coconut whipped cream for topping, and it paired really well. I would definitely make this again :).
Amazing! Tastes like im on a tropical island. Its rich at the same time it is light. I will definitely make again. I had a smaller food processor so had to do a couple of batches but it worked out fine and it came out great!
i would never believe someone would think of something soooo good and unique.
No one ever guessed that it was made with avocado. I made it 24 hours in advance and it was still a beautiful green and absolutely delicious. Can anyone give me a carb count on this recipe, specifically for the filling.
Just made this and my guests loved it! Followed the recipe to a tee. A few suggestions: 1. Used graham cracker crumbs to speed up the crust. 2. If it is too runny you were probably not using Coconut Cream. Maybe those said it was too runny used coconut milk. A little hard to find, butCoconut Cream is on Amazon and in the Thai section of major supermarkets. They only had a larger can, but still not expensive and I measured out 5.4 oz. 3. The color has held up days later, even with left overs because I sprayed the plastic wrap with non-stick spray as recommended and pressed it into the top of the cheesecake. I think the lime juice keeps the avocados from turning brown. 4. None of our guests could guess the secret ingredients of avocado/coconut cream. So luscious and creamy with a lime taste. Refreshing! So glad I found this recipe as we always have wonderful avocados around in CA. Judi
Sounds very tempting for Thanksgiving and a 5 star rating!
If the color is less than appealing I will use green food coloring!
Not sure about if too runny. Maybe more cream cheese?
If the color is less than appealing I will use green food coloring!
Not sure about if too runny. Maybe more cream cheese?