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Avocado Lime And Coconut No Bake Cheesecake Recipe

Escape to the tropics with this creamy, dreamy no-bake cheesecake! A decadent toasted coconut crust provides the perfect base for a luxuriously smooth avocado and lime cream cheese filling. This vibrant, refreshing dessert is surprisingly easy to make and guaranteed to impress. Get ready for a taste of paradise!

Prep Time 30 mins
Cook Time 25 mins
Calories 329.1 kcal
Protein 7g
Rating 0.0 (2 Reviews)
Avocado Lime And Coconut No Bake Cheesecake 32

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Avocado Lime And Coconut No Bake Cheesecake

  • fresh raspberries, for garnish (optional)
  • juice of 2 limes
  • 1 ripe avocado (about 1 ½ cups mashed)
  • 16 ounces cream cheese, softened (two 8-ounce packages)
  • zest of 2 limes
  • ½ cup granulated sugar
  • ½ cup butter, melted (1 stick)
  • 1 ½ cups graham cracker crumbs
  • 1 cup shredded coconut (sweetened)
  • lime slices, for garnish (optional)
  • fresh mint leaves, for garnish (optional)

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How to Make Avocado Lime And Coconut No Bake Cheesecake

  1. Line the bottom and sides of a 9-inch springform pan with parchment paper, leaving some overhang for easy removal.
  2. Toast 1 cup of shredded coconut in a dry frying pan over low heat for 5-7 minutes, stirring frequently, until golden brown and fragrant. Set aside to cool completely.
  3. In a medium bowl, combine the toasted coconut, 1 ½ cups graham cracker crumbs, and ½ cup (1 stick) melted unsalted butter. Mix until evenly moistened.
  4. Press the mixture firmly into the bottom of the prepared springform pan to create the crust. Chill for 15 minutes.
  5. While the crust chills, combine ½ cup granulated sugar and the zest of 2 limes in a food processor. Pulse until well combined.
  6. Add 16 ounces (two 8-ounce packages) of cream cheese to the food processor and process until completely smooth and creamy.
  7. Add 1 ripe avocado (about 1 ½ cups mashed) and the juice of 2 limes to the food processor. Process until the mixture is completely smooth and creamy.
  8. Pour the cream cheese mixture over the chilled crust and spread evenly.
  9. Cover the cheesecake and chill in the refrigerator for at least 6 hours, or preferably overnight, until completely set.
  10. Once set, carefully run a thin knife around the edge of the cheesecake to loosen it from the pan.
  11. Remove the sides of the springform pan. Gently peel away the parchment paper from the sides of the cheesecake.
  12. Transfer the cheesecake to a serving plate. Top with your favorite berries (optional).
  13. Garnish with lime slices and fresh mint leaves (optional). Enjoy!

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

71g

Fat

63g

Carbs

8g

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Sweets & Sides Desserts American Vegetarian Spring Recipes Summer Recipes

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30 Minutes Or Less Time To Make Course Preparation Desserts