Avocado Lime Cheesecake

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Avocado lime cheesecake is a creamy, no-bake dessert with a graham cracker crust and a filling made from ripe avocados, cream cheese, and fresh lime juice.

The avocado creates a silky texture and subtle richness while the lime adds brightness — and yes, it’s naturally green.

Why You’ll Love It

  • No baking required — sets in the refrigerator
  • Naturally beautiful pale green color
  • Unique flavor that surprises and delights
  • Lighter and fresher than traditional cheesecake
  • Can be made a day ahead

Ingredients

For the graham cracker crust:

  • 2 cups graham cracker crumbs (about 14 full sheets)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt

For the avocado lime filling:

  • 2 large ripe avocados (about 10 oz flesh)
  • 16 oz cream cheese (2 blocks), softened
  • 1 can (14 oz) sweetened condensed milk
  • 1/3 cup fresh lime juice (about 3-4 limes)
  • Zest of 2 limes
  • 1 teaspoon vanilla extract
  • Pinch of salt

For topping (optional):

  • 1 cup whipped cream
  • Lime slices or zest for garnish
  • Toasted coconut flakes

Steps

  1. Crush the graham crackers in a food processor or place them in a zip-top bag and crush with a rolling pin until you have fine crumbs.
  2. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt.
  3. Mix until the crumbs are evenly moistened and hold together when pressed.
  4. Transfer the mixture to a 9-inch springform pan.
  5. Press the crumbs firmly and evenly into the bottom and about 1 inch up the sides of the pan using the bottom of a measuring cup or glass.
  6. Refrigerate the crust while you prepare the filling.
  7. Cut the avocados in half, remove the pits, and scoop the flesh into the food processor or a blender.
  8. Add the softened cream cheese to the avocado.
  9. Blend until completely smooth, scraping down the sides as needed — this takes 1-2 minutes and there should be no lumps.
  10. Add the sweetened condensed milk, lime juice, lime zest, vanilla extract, and salt.
  11. Blend again until everything is thoroughly combined and silky smooth.
  12. Taste the filling — it should be tangy and sweet with a subtle avocado richness; adjust lime juice or salt if needed.
  13. Pour the filling over the chilled crust and spread it evenly with an offset spatula or the back of a spoon.
  14. Tap the pan gently on the counter a few times to release any air bubbles.
  15. Cover the pan with plastic wrap, making sure it doesn’t touch the filling.
  16. Refrigerate for at least 6 hours, preferably overnight, until the filling is completely set.
  17. When ready to serve, run a thin knife around the edge of the pan before releasing the springform ring.
  18. Top with whipped cream and lime garnishes if desired.
  19. Slice with a sharp knife dipped in hot water and wiped clean between cuts.

Helpful Tips & Substitutions

Avocado ripeness is critical. Use perfectly ripe avocados — too firm and they won’t blend smoothly; overripe or brown spots will affect the color and flavor.

Prevent browning. The lime juice helps prevent the avocado from oxidizing, but the cheesecake should still be covered and eaten within 2-3 days for the best color.

Boost the green color. Add a tiny drop of green gel food coloring if you want a more vibrant green — the natural color is a subtle pale green.

Soften cream cheese properly. Leave cream cheese at room temperature for at least 1 hour — cold cream cheese creates lumps that won’t fully blend out.

Fresh lime juice only. Bottled lime juice tastes flat and artificial — fresh juice makes a noticeable difference in this recipe.

Crust alternatives. Oreo cookie crust (with filling removed) or shortbread cookie crust both pair well with the lime flavor.

Make it lighter. Substitute half the cream cheese with Greek yogurt for a tangier, lower-fat version.

Serving Ideas

Slice the cheesecake into wedges and serve on individual plates with a dollop of whipped cream and a thin lime slice.

Garnish with toasted coconut flakes for added texture and a tropical vibe.

Drizzle individual slices with a little honey or a thin line of raspberry sauce for color contrast.

This cheesecake pairs beautifully with after-dinner coffee or a dessert wine.

For a Mexican-inspired meal, serve it after tacos or enchiladas — the lime ties everything together.

Make-Ahead & Storage

Best timing: Make this cheesecake at least 8 hours ahead, ideally the day before — it needs time to set fully and the flavors improve overnight.

Refrigerator: Store covered for up to 3 days — the surface may darken very slightly but the flavor remains excellent.

Prevent oxidation: Press plastic wrap gently onto the surface of any leftover slices to minimize browning.

Freezing: Freeze the whole cheesecake (without whipped cream topping) wrapped tightly in plastic wrap and foil for up to 1 month — thaw overnight in the refrigerator before serving.

Individual servings: Make this recipe in a set of 4-inch mini springform pans for built-in portion control — reduce setting time to 4 hours.

Dessert That Starts Conversations

Avocado in dessert surprises people, but one bite converts the skeptics.

The texture is impossibly creamy, the lime keeps it bright and fresh, and the subtle avocado flavor adds depth without tasting like guacamole.

It’s the kind of unique dessert that guests remember and talk about long after the party ends.

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