Avocado Lime And Coconut No Bake Cheesecake Recipes

NO-BAKE AVOCADO CHEESECAKE

No-Bake Avocado Cheesecake image

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.

Provided by Food Network Kitchen

Categories dessert

Time 6h30m

Yield 8 to 10 servings

Number Of Ingredients 10

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

Steps:

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.

AVOCADO LIME CHEESECAKE

Avocado Lime Cheesecake image

I love Mexican food, but Mexican desserts are limited. Flan is great, but not every time. This recipe has real Mexican flavor with avocados and lime. My friends make me make it constantly. It is unique, easy, and fabulous. You must have an ice cream maker.

Provided by Todd

Categories World Cuisine Recipes Latin American Mexican

Time 3h35m

Yield 8

Number Of Ingredients 6

Ingredients

1 ½ cups heavy whipping cream
¾ cup white sugar
1 ½ ripe avocados, peeled and pitted
2 (3 ounce) packages cream cheese, softened
½ cup fresh lime juice
1 (8 inch) prepared graham cracker crust

Steps:

Heat cream in a small saucepan until small bubbles appear around edges. Remove from heat and stir sugar into cream until it dissolves. Transfer to a medium bowl and allow to cool.
Combine avocado and cream cheese in a food processor and blend until smooth. Add lime juice and process until smooth; whisk into the cooled cream mixture.
Fill an ice cream maker with the avocado mixture, and freeze according to the manufacturer's instructions for making ice cream.
Spoon avocado mixture into the prepared pie crust; smooth surface with a spatula. Freeze until solid, at least 2 hours. Let cheesecake sit at room temperature until slightly softened yet firm enough to slice before serving, 10 to 15 minutes.

Nutrition Facts : Calories 470.1 calories, Carbohydrate 39 g, Cholesterol 84.5 mg, Fat 34.8 g, Fiber 2.9 g, Protein 4.2 g, SaturatedFat 16.9 g, Sodium 204.5 mg, Sugar 27.5 g

AVOCADO LIME AND COCONUT NO-BAKE CHEESECAKE

Avocado Lime and Coconut No-Bake Cheesecake image

Try something new, with this creamy and delicious no-bake cheesecake recipe. This tropically-inspired spin on a traditional cheesecake features a richly flavoured toasted coconut crust, topped with a creamy avocado and zesty lime cream cheese blend.

Provided by Mary Jenny

Categories Dessert

Time 25m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup fresh raspberry
1/3 cup fresh lime juice
1 (400 g) package pc frozen avocados, thawed
2 (250 g) packages cream cheese, cubed and at room temperature
2 teaspoons finely grated lime zest
3/4 cup granulated sugar
1/4 cup unsalted country churned butter, melted
3/4 cup graham cracker crumbs
3/4 cup shredded sweetened coconut

Steps:

Line bottom and sides of 9-inch (2.5 L) spring-form pan with parchment paper.
Toast coconut in dry frying pan over low heat 5 to 7 minutes, stirring frequently until golden and fragrant. Set aside to cool.
Stir together coconut, graham crumbs, and butter. Press onto bottom of prepared pan. Chill 15 minutes.
Meanwhile, place sugar and lime zest in food processor; pulse on and off until well-mixed. Add cream cheese; process until smooth. Add avocado and lime juice; process until completely smooth.
Pour cream cheese mixture over crust and smooth top. Cover; chill 6 hours or until set.
Unclasp side of pan and remove ring. Carefully peel parchment away from side of cake. Place cheesecake on cake plate and mound berries on top. Garnish with lime slices and fresh mint, if desired.

Nutrition Facts : Calories 329.1, Fat 25.1, SaturatedFat 12.7, Cholesterol 56.1, Sodium 210.6, Carbohydrate 25, Fiber 3.3, Sugar 18, Protein 3.8

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