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Last updated on February 11th, 2018 at 01:59 am
This easy No Bake Avocado Cheesecake uses healthy fats to make the yummiest of treats!
The best Avocado Lime Cheesecake
It’s Father’s day this weekend so I thought I’d make a healthy treat to celebrate! I was originally going to make a lime cheesecake, but I wanted to give it some colour so I thought of adding some healthy fats like avocado in it! Making an avocado cheesecake may seem a little odd at first, but trust me it will be one of the yummiest cheesecakes you’ll ever make!
Making desserts with avocado has been getting increasingly popular. Avocados have such a creamy texture and are full of healthy fats so adding them to desserts improves the texture and creaminess of the actual desserts. I added them to my Keto Avocado Brownies recipe and the brownies turned out extremely creamy!
You do have to add enough sweeteners or else the bitterness of the avocados will overpower the desserts. I make sure to taste test the batter with my finger before baking or letting it cool in the fridge to assure that it’s sweet enough! You can sweeten desserts with avocado with either stevia powder (my favourite), erythritol or monk fruit for low carb options!
This avocado cheesecake does not taste like avocado, just lime so if you’re worried about that, then it’s not a problem! I gave some to my boyfriend and only told him it was a lime cheesecake and he never knew! Muahaha, I always try to sneak in some healthy food in him as he practically only eats carbs.
Adding lime to an avocado cheesecake really improves the flavour. For savoury dishes we always add either lemon juice or lime juice to salads with avocado because they go so well together. It’s the same thing for desserts with avocado. Adding lime to this avocado cheesecake because you really want that tangy feeling to this recipe.
Whenever I make cheesecakes, you’ll notice I usually only use 15cm cheesecake molds as any bigger than that would be just too big for me! I live alone so a small cheesecake like that is absolutely perfect. This avocado lime cheesecake ended up pretty tall as it was in a smaller cheesecake mold, but if you were to use a larger mold, it wouldn’t be as tall!
How to make a Low Carb No Bake Cheesecake
I personally can’t decide whether I prefer eating no bake cheesecakes or baked ones. But one thing’s for sure, low carb no bake cheesecakes are definitely easier to make! When making a no bake cheesecake, you simply just need to add gelatin water to the cream cheese mixture. You can pour the gelatin while it’s still hot into the cheesecake as you really don’t have to wait until it cools down. I’ve tested this a couple of times.
I like to make my cheesecakes with a combination of cream cheese, sour cream and heavy cream. You can also use full fat Greek yogurt if you wanted! Before adding the gelatin, you just want to make sure that you have whipped up your cream cheese with all of the other ingredients! Adding the water to the mix can make it more watery so it can be harder to mix in the food processor. Once everything is assembled, then that’s the time you’ll add it!
My favourite sweetener for desserts like this, is always stevia powder. My favourite brand is from NOW Organic Stevia Extract Powder and it’s just perfect for desserts like this. Whenever it’s a baked dessert, I usually like to use either just stevia or with a combination of erythritol. I haven’t made a low carb no bake cheesecake with monk fruit powder yet, but it’s definitely on my to do list!
If you feel adventurous and would like to try making another low carb no bake cheesecake, then you must try my No Bake Raspberry Cheesecake with Lemon. It has some raspberry jelly over the cheesecake and is also sweetened with stevia powder! A very similar recipe I have is my Raspberry Cheesecake made in individual mini muffin cups for portion control!
I decided it to decorate this cheesecake with some sliced limes that I had zested not to waste them, some raspberries, a bit of lime zest and some chia seeds! You could even decorate it with some avocado slices if you wished!
For this recipe, I used my brand new 9-cup Kitchenaid food processor! It is absolutely amazing and I’m so happy I got it 🙂
Avocado Cheesecake with Lime
Ingredients
Cheesecake Crust
- 50 g (1.76 oz) hazelnut flour (about 1/2 cup)
- 2 tbsp (2 tbsp) coconut flour
- 1/2 tsp (1/2 tsp) cinnamon
- 1/4 tsp (1/4 tsp) stevia powder
- 2 tbsp (2 tbsp) coconut oil
Cheesecake
- 240 g (8.47 oz) avocados (about 2 without seeds)
- 440 g (15.52 oz) cream cheese (2 packs)
- 90 ml (0.39 cups) sour cream
- 3 tbsp (3 tbsp) lime juice
- 3/4 tsp (3/4 tsp) stevia powder (*see note)
- zest one lime
- 90 ml (0.38 cups) heavy cream
- 1.5 tbsp (1.5 tbsp) gelatin
- 100 ml (0.4 cups) boiling water
Optional Decorations
- As needed slices lime
- As needed chia seeds
- zest lime
- As needed raspberries
Instructions
- Mix the cheesecake crust ingredients in a small bowl until it resembles a crumbly mixture. Add the crust into a 15cm cheesecake dish and spoon it evenly.
- In a large food processor, add the avocado and process a minute until completely smooth. Scrape the sides if needed.
- Once the avocado is all smooth, add the cream cheese and process for 1-2 minutes until completely smooth, again scraping sides if need be. Add the sour cream, lime juice and stevia powder and process a minute until combined.
- Add the heavy cream to the food processor and process for 2 minutes. This will whip the cream. With a zester, zest the peel of the lime into the cheesecake mixture.
- In a small bowl, combine the gelatin and boiling water and mix until the gelatin has completely melted.
- Pour the gelatin water into the food processor. It's okay if it's still hot. Mix for a minute until perfectly combined. Pour the cheesecake batter into the cheesecake mold and smooth out the top with a spatula. Place into the fridge for 4 hours minimum.
- Once the cheesecake is cooled, decorate it as you wish. I added a few raspberries, some lime slices, chia seeds and a bit more lime zest!P.S. I had a piece for breakfast for 3-4 days and it was really filling! It can be the perfect treat for breakfast!
Notes
- *Before setting the cheesecake in the fridge, taste the batter and see if it's sweet enough for you. I personally haven't eaten sugar in over three years, so I found this extremely sweet, but if you don't think it's sweet enough, add 1/4 tsp of stevia at a time until desired sweetness 🙂
- If you want to use lemon juice instead of lime juice, you can totally switch it out!
- The cheesecake is good in the fridge for about 4-5 days!
Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).
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Vic says
Has anyone tried making this with honey or maple syrup? I personally don’t really like the taste of stevia. Thanks!
Roberta says
The recipe is very appealing… but could you please help those like me who need to be dairy-free? How could we substitute cream cheese and sour cream? Maybe some coconut milk (full fat) or coconut cream with lemon-juice or apple-cider-vinegar to reproduuce consistence and sourness…?
Thank you!
Mira says
Hi Roberta, I would need to play around with the recipe more. But I imagine lots of coconut cream and gelatin with lots of lime juice would work nicely.
GloriAnna says
This could very well be the best low carb dessert I’ve ever had! I made this today and my husband and I just had a piece we were both blown away! The flavor, texture, and look of this cheese cake is spot on. I topped with a few fresh blueberries, drizzled with sf honey, and sprinkled with chia seeds. This is actually a lc dessert you could take to a party. Thank you!
fitness girl says
It’s really good one! Just made it second time👍😊 Thank you!!
Catherine says
The proportions of the ingredients were very nice in this recipe but for my family’s preference, I added much more powdered sweetener which was not Stevia (to taste). I also added a light dash of salt and a half tsp of vanilla to both, the crust and the cheese mixtures as well as used one package of gelatin with a quarter cup of boiling water. I didn’t have hazelnut so I substituted almond flour and it turned out beautifully.
Jessica says
Okay, this was legit the best cheesecake ever. Couldn’t taste the avocado (which is good) and tasted like a key lime cheesecake! YUMMM
Carly says
How many slices do we cut it into for the nutritional information you provided?
Mira says
Hi Carly, it’s in the recipe card besides servings: 8 slices. So the nutritional info is for 1 slice.
Rhea says
I recently started keto, could I use Swerve to sweeten this recipe?
Mira says
Because it’s not baked, the erythritol/swerve won’t melt and it’ll be grainy. You’re better off using stevia or monk fruit. And you’d need to add a LOT of swerve as stevia/monk fruit is 300 sweeter than sugar and swerve is about the same or a bit less sweet than sugar.
Irene Chen says
Can I replace gelatin by Xanthan Gum?
Mira says
I haven’t tried that…I doubt it. You can just leave the gelatin out and get a cheescake fluff instead of a cake.
Vanessa says
Hey
Do you think it would still work as individual portions so that I can reduce the time it’ll need in the fridge?
Mira says
Yep! Even just the fluff is super yummy haha
Cindy says
What kind of consistency is the “fluff”? Will lose the firmness of the cheesecake?
Mira says
It’s like whipped cream kind of consistency. Like a mousse.
Karina says
It’s possible to use a mixer? My food processor it’s a small one.
Mira says
Yes it should be fine.
Jen says
I can’t stand stevia or any artificial sweetener what do you recommend I use?
Mira says
You could try monk fruit powder. It’s as sweet as stevia, but it’s a bit expensive.
Michele says
I made this last night and we had a serving this evening after a light dinner.
My husband has this cute little tell. He’ll happily hum if he is really enjoying something. This cheesecake got the hum! I giggled and told him I would be sharing the humming accolades with you and your wonderful recipe! It
The cheesecake was so creamy with a sweet zing! Unlike most dairy heavy recipes, the zing of the lime leaves your palate feeling clean and fresh. I hope that doesn’t sound odd. lol
This is definitely going into the favorite index! Thank you so much!
Mira says
Haha that’s cute! Thank you so much! I’m glad you guys enjoyed it 🙂
Brittany says
It says above 440 g of cream cheese 2x8oz pack. But a 2x8oz pack of cream cheese is 226 g…so does tis mean i should use two packs?
John Bialoglow says
So good! Makes keto even easier. 🙂
Guinan says
Oh my, I have só got to make this!
I live alone too and I’m thinking 4 slices would do me just fine also. I’d like to know whether this recipe (8 slices) is for your 15cm mold, or did you use a larger one for the pictures and should I halve the recipe to fit a smaller mold.
I’ll also try to freeze a small piece, no use spoiling a perfectly good slice 😉
Mira says
Hi!
I only have a 15cm mold, so I cut that into 8 slices! The picture is that 15cm mold! If you use a larger mold, the cheesecake will be way less thick!
carol perry says
how many servings does this make?
Mira says
It’s for 8 slices.
Katie says
Can you taste the avo?
Mira says
Nope! It tastes like a lime cheesecake and the avocado makes it green.
Amanda says
Did the avocado turn brown at all after it sat in the fridge
Mira says
Nope! Not at all! I think the lime in it keeps it nice and green! But after 4 days ish, the flavours were starting to get weaker.
Jaz says
I have a question before I make this.
Roughly how much “batter” is in the processor after you blended in the gelatine water?
I have 2 processors and just wondering if my smaller one could hold it.
Looking forward to eating this later!
Mira says
All of it is in the food processor! I used a 9 cup food processor.
emmellkaycee says
Can servings of this be frozen and thawed well for later eating enjoyment?
Mira says
I haven’t tried to be honest, but since it’s cheese, I imagine you can!
Michele says
I’d freeze a test piece first. I know sour cream will split after thawed from the freezer. Just to be safe and not waste your money. 🙂