A no-bake cheesecake that combines the creamy richness of avocado with the zesty brightness of lime, all resting on a buttery graham cracker crust. This dessert is cool, refreshing, and unexpectedly delightful—a perfect finish for warm-weather meals or tropical-themed gatherings. Its pale green hue and silky texture promise a dessert that’s as visually stunning as it is flavorful.
Ingredient Breakdown
Cream cheese and honey form the luxurious foundation of this cheesecake. The cream cheese delivers a silky, tangy richness that pairs harmoniously with the natural sweetness of honey, offering a more delicate flavor than refined sugar. Together, they create a base that’s luscious yet balanced, ideal for supporting the tropical elements.
Whipping cream appears in two stages and plays two important roles—first, it softens the avocado and cream cheese mixture, creating a light, velvety body. Second, it acts as the carrier for the gelatin, ensuring a stable structure once set.
Avocado is the unexpected star of the show. Its buttery texture and mild, nutty flavor enhance the creaminess of the cheesecake without overwhelming the citrus. When blended until smooth, it disappears into the filling, leaving only its richness behind.
Lime juice and zest cut through the dense creaminess with their vibrant acidity and aromatic oils. The zest delivers concentrated citrus flavor while the juice adds brightness and tang, perfectly balancing the avocado’s earthy undertones.
Gelatin is essential to firm up the filling without baking. It binds the cream, avocado, and cheese into a cohesive custard-like consistency that slices beautifully when chilled. Proper blooming and dissolving are key to avoiding unwanted lumps or uneven texture.
The crust, made of graham crackers and melted butter, offers a familiar crunch. The nutty graham base anchors the filling with its deep, toasty notes and slight sweetness, adding structure and contrast to the smooth topping.
Step-by-Step Preparation Guide
Begin by zesting the limes before extracting their juice—zesting after juicing can be tricky and less effective. Set both aside, remembering to save a little zest for the final garnish.
For the crust, pulse graham crackers or crumbs with melted butter in a food processor until the mixture resembles damp sand. Press it firmly into the base of a 10-inch springform pan or mousse ring, ensuring an even layer with clean edges. Pop it in the freezer for 10 minutes to firm up.
To prepare the gelatin, stir it into 150 ml of whipping cream in a small saucepan. Let it rest briefly to allow the granules to absorb the liquid, then gently heat while stirring until fully dissolved. Strain through a fine mesh sieve to remove any undissolved particles. Set aside to cool to room temperature.
In a separate step, add the cubed avocado, cream cheese, remaining whipping cream, lime juice, most of the zest, honey, and a splash of water to a food processor. Blend until the mixture becomes airy and smooth. It should be vibrant, thick, and pourable. Add the cooled gelatin mixture and blend again until thoroughly combined.
Pour the avocado-lime mixture over the chilled crust. Use a spatula to smooth the top. Transfer the cheesecake to the freezer and let it set for at least one hour, or until firm to the touch.
Once fully set, gently release the cheesecake from the springform pan. Garnish with thin slices or curls of fresh avocado and a sprinkle of reserved lime zest. Serve chilled for the best texture and flavor.
Recipe Tips & Frequently Asked Questions
Use ripe avocado for the creamiest texture: A ripe avocado will blend smoothly without lumps and provide the best color and consistency.
Don’t skip straining the gelatin—lumps will ruin the smoothness: A sieve ensures a flawless, velvety filling without gelatin specks.
Chill the crust before adding the filling to prevent sogginess: A cold, firm crust provides a solid base that won’t absorb moisture.
Use a food processor for the filling to achieve maximum smoothness: Manual mixing won’t yield the same creamy result.
Freeze for at least 1 hour, but longer chilling improves texture: More time in the freezer or fridge deepens flavor and improves slicing.
What to Serve With This Recipe
A glass of sparkling lime water or a chilled mojito is the ideal companion to this cool, citrusy dessert. The crisp, clean bubbles refresh the palate between bites. For a tropical flair, serve alongside sliced mango, pineapple, or kiwi for added color and brightness. To enrich the experience, drizzle each slice with sweetened condensed milk or a spoonful of coconut cream just before serving.
Frequently Asked Questions
Can I use agar-agar instead of gelatin?
Yes, but use it carefully—agar sets firmer and faster, and measurements need to be adjusted accordingly.
How long will the cheesecake hold its shape after being removed from the freezer?
It will remain firm for 1 to 2 hours at room temperature or up to a day if kept chilled in the refrigerator.
Can I make this recipe ahead of time?
Absolutely. It can be made a day in advance and stored in the fridge until ready to serve.
What size avocado works best for the filling?
A medium to large ripe avocado (around 200–250 g with skin and pit) works perfectly for the creamy consistency and balance of flavor.
Creative Variations
Try mixing shredded coconut into the crust for extra texture and a tropical note. If you’re looking for a twist, add fresh mint or basil into the filling to create a refreshing herbal layer. For a festive look, top the finished cheesecake with candied lime slices, white chocolate shavings, or a dusting of matcha powder.
Creamy, tangy, and uniquely refreshing, this avocado lime cheesecake brings a modern, flavorful twist to the dessert table. It’s cool, vibrant, and a guaranteed conversation starter. Whether served as a light finish to a summer dinner or showcased at a celebration, it’s a dessert that combines elegance with playful flavor.
Ingredients
300 g cream cheese
200 ml whipping cream (for blending with avocado)
150 ml whipping cream
1 large ripe avocado, peeled and cubed
1 avocado (for garnish)
1 cup graham cracker crumbs or ground graham cookies
100 g unsalted butter, melted
30 ml water
2 tablespoons fresh lime juice
Zest of 2 limes
3 tablespoons honey
1 pack gelatin powder
Instructions
Begin by zesting the limes before juicing them. Set both zest and juice aside separately—ensure to reserve a portion of zest for garnishing later.
Using a food processor, pulse the graham crackers into fine crumbs if starting from whole cookies. Add melted butter and pulse again until the mixture resembles wet sand. Firmly press the crumbs into the bottom of a 10-inch springform pan or mousse ring to form the crust. Transfer the crust to the freezer to chill for 10 minutes, allowing it to set.
In a small saucepan, combine 150 ml of whipping cream with the gelatin powder. Let the mixture sit for about 2 minutes, stirring gently to allow the gelatin to bloom and dissolve slightly. Bring the mixture to a gentle boil over medium heat, stirring constantly until the gelatin is completely melted. Strain the mixture through a fine mesh sieve into a bowl and allow it to cool.
Place the avocado cubes, cream cheese, honey, remaining 200 ml whipping cream, lime juice, most of the lime zest, and water into a food processor. Blend until the mixture is velvety smooth and evenly combined. Once the gelatin mixture has cooled, pour it into the avocado mixture and process again until fully incorporated, achieving a rich and creamy consistency.
Pour the prepared filling over the chilled graham crust and level the surface with an offset spatula. Place the cheesecake in the freezer for 1 hour to allow it to set completely.
If using a springform pan, carefully release the cheesecake from the mold once fully set. Garnish with slices or curls of fresh avocado and a sprinkle of reserved lime zest before serving. Keep chilled until ready to enjoy.
Avocado Lime Cheesecake Recipe
Ingredients
- 300 g cream cheese
- 200 ml whipping cream for blending with avocado
- 150 ml whipping cream
- 1 large ripe avocado peeled and cubed
- 1 avocado for garnish
- 1 cup graham cracker crumbs or ground graham cookies
- 100 g unsalted butter melted
- 30 ml water
- 2 tablespoons fresh lime juice
- Zest of 2 limes
- 3 tablespoons honey
- 1 pack gelatin powder
Instructions
- Begin by zesting the limes before juicing them. Set both zest and juice aside separately—ensure to reserve a portion of zest for garnishing later.
- Using a food processor, pulse the graham crackers into fine crumbs if starting from whole cookies. Add melted butter and pulse again until the mixture resembles wet sand. Firmly press the crumbs into the bottom of a 10-inch springform pan or mousse ring to form the crust. Transfer the crust to the freezer to chill for 10 minutes, allowing it to set.
- In a small saucepan, combine 150 ml of whipping cream with the gelatin powder. Let the mixture sit for about 2 minutes, stirring gently to allow the gelatin to bloom and dissolve slightly. Bring the mixture to a gentle boil over medium heat, stirring constantly until the gelatin is completely melted. Strain the mixture through a fine mesh sieve into a bowl and allow it to cool.
- Place the avocado cubes, cream cheese, honey, remaining 200 ml whipping cream, lime juice, most of the lime zest, and water into a food processor. Blend until the mixture is velvety smooth and evenly combined. Once the gelatin mixture has cooled, pour it into the avocado mixture and process again until fully incorporated, achieving a rich and creamy consistency.
- Pour the prepared filling over the chilled graham crust and level the surface with an offset spatula. Place the cheesecake in the freezer for 1 hour to allow it to set completely.
- If using a springform pan, carefully release the cheesecake from the mold once fully set. Garnish with slices or curls of fresh avocado and a sprinkle of reserved lime zest before serving. Keep chilled until ready to enjoy.
