My PCOS Kitchen - Keto Avocado Lime Cheesecake (No Bake) - This creamy no bake cheesecake is coloured with healthy avocados and flavoured with fresh lime juice! All gluten-free and sugar-free!
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4.75 from 4 votes

Avocado Cheesecake with Lime

The creamiest cheesecake made with fresh avocado and lime juice!
Course Dessert
Cuisine American, Canadian
Prep Time 15 minutes
Total Time 4 hours 15 minutes
Servings 8 slices
Calories 388kcal

Ingredients

Cheesecake Crust

Cheesecake

  • 240 g avocados about 2 without seeds
  • 440 g cream cheese 2 packs
  • 90 ml sour cream
  • 3 tbsp lime juice
  • 3/4 tsp stevia powder *see note
  • zest one lime
  • 90 ml heavy cream
  • 1.5 tbsp gelatin
  • 100 ml 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.
    My PCOS Kitchen - Keto Avocado Lime Cheesecake (No Bake) - This creamy no bake cheesecake is coloured with healthy avocados and flavoured with fresh lime juice! All gluten-free and sugar-free!
  • In a large food processor, add the avocado and process a minute until completely smooth. Scrape the sides if needed.
    My PCOS Kitchen - Keto Avocado Lime Cheesecake (No Bake) - This creamy no bake cheesecake is coloured with healthy avocados and flavoured with fresh lime juice! All gluten-free and sugar-free!
  • 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. 
    My PCOS Kitchen - Keto Avocado Lime Cheesecake (No Bake) - This creamy no bake cheesecake is coloured with healthy avocados and flavoured with fresh lime juice! All gluten-free and sugar-free!
  • 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!

Nutrition

Serving: 1slice | Calories: 388kcal | Carbohydrates: 7.92g | Protein: 7.84g | Fat: 37.69g | Saturated Fat: 20.52g | Cholesterol: 81mg | Sodium: 180mg | Fiber: 3.8g | Sugar: 1.04g