• Partnered with
  • Quick
  • Serves 10
  • 30 mins prep
  • 3 hours marinate

No-bake avocado, mint and lime cheesecake

Avocado, mint and lime cheesecake

Avocado for dessert?! This avocado cheesecake recipe is here to make every avo lover's dream a reality. Gently flavoured with mint, lime and scattered with dark chocolate, this no-bake cake is a must-try for any avocado addict

Ingredients

Cheesecake base

  • 20 plain biscuits (about ¾ packet)
  • 2 tbsp cacao powder
  • 1/4 cup desiccated coconut
  • 110 g butter, melted

Filling

  • 2 medium avocados
  • 2 tsp matcha powder or spirulina powder – optional (see recipe tip)
  • 12 mint leaves, finely shredded, plus a few whole leaves to garnish
  • 2 tbsp finely grated lime zest, plus extra to serve
  • 1/4 cup liquid honey
  • 250 g cream cheese, at room temperature
  • 200 g crème fraîche
  • 1/4 cup water
  • 2 tsp gelatine
  • cacao nibs and dark chocolate, to decorate

Steps

  1. Whizz biscuits to fine crumbs then add cacao and coconut and pulse to mix well. Add butter and whizz until mixture clumps together.
  2. Press the crumbs into a lined 20cm springform tin and smooth down firmly with the back of a spoon. Chill while you make the filling.
  3. Whizz the avocados, matcha powder (if using), shredded mint, zest and honey until smooth. Add the cream cheese and crème fraîche and blend until well mixed.
  4. Place the water in a small, microwave-safe bowl and sprinkle the gelatine on top. Allow to swell and become spongy for a few minutes. Then heat gently in the microwave for 10-15 seconds and stir until dissolved and clear. Cool, then whizz with the avocado mixture until just blended.
  5. Spoon avocado mixture onto biscuit base and smooth the top. Sprinkle with cacao nibs and chopped dark chocolate. Chill for at least 3 hours or until set.
  6. To serve, gently run a thin knife around the edge of the cheesecake and carefully unclip the tin. Transfer to a serving plate and garnish with extra chopped chocolate, lime zest and mint.
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