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!
The cheesecake itself does not taste like avocado, simple sweet 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.
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 <3
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 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 🙂
Keto Avocado Lime Cheesecake (No Bake)
Ingredients
Cheesecake Crust
- 50 g hazelnut flour 1/2 cup or almond flour
- 2 tbsp coconut flour
- 1/2 tsp cinnamon
- 1/4 tsp stevia powder
- 2 tbsp coconut oil
Cheesecake
- 2 avocados (240g seedless)
- 440 g cream cheese 2x8oz pack
- 90 g sour cream
- 3 tbsp lime juice
- 3/4 tsp stevia powder *see note
- zest one lime
- 90 ml heavy cream
- 1.5 tbsp gelatin 10g
- 100 ml boiling water
Optional Decorations
- As needed slices lime
- As needed chia seeds
- zest lime
- As needed raspberries
Instructions
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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.
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In a large food processor, add the avocado and process a minute until completely smooth. Scrape the sides if needed.
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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.
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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.
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In a small bowl, combine the gelatin and boiling water and mix until the gelatin has completely melted.
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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.
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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!
Recipe 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!
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