NO BAKE AVOCADO CHEESECAKE

Make your favourite all time cheese cake recipe healthy-ish by adding avocado. It's almost coming to an end, this #AvocadoAugust month and I cannot believe a whole month has just swooped by! Sniff! Sniff! What an amazing journey it has been! It's crazy that I have only cracked the tiny top of the gazzilion ways to use avocado in your everyday life. And this is only using the avocado as a meal, don't get me started on the many ways this fruit is used on your whole body. Story for another day really... I'm loving no bake recipes. When you don't have an oven or when it's just too hot to think about baking, you turn to recipes that don't require your oven. This recipe is quite easy and does not require too ma y ingredients so when you are craving cheesecake and you still want to add a healthy element, this is your go to dessert. 

INGREDIENTS

For the Crust
12 Digestive Biscuits
1/3 Cup Icing Sugar
6 Tablespoons Melted Butter
Pinch Salt

For filling
2 Blocks Cream Cheese Softened
2 Ripe Avocados
1 Cup Sugar
3/ 4 Cup Heavy Whipping Cream
1 Lemon Zest
Pinch Salt

METHOD

Make the crust. In food processor pulse the digestive biscuits until firm crumbs form. If you don't have a food processor you can use a mortart to crush the biscuits into crumbs

Transfer the crumbs into a medium bowl, add salt, icing sugar and melted butter. Mix well until combined

Pour the mixture into a baking dish

Press the digestive biscuits firmly into the baking tin. Put in the refrigerator to freeze for 30 minutes

To make the filling, in a large bowl using a hand mixer beat cream cheese and sugar

Beat for 3 minutes

Until light and fluffy

Add Avocados into the cream cheese sugar mixture

Start beating with an electric mixer

Beat for a few minutes until you get a smooth mixture

Add heavy whipping cream, lime juice and lime zest

Beat for 2-3 minutes until stiff peaks form

Transfer filling to the pie crust

Smoothen the top with a spatula

You can create a simple pattern at the top or create a smooth texture on top

Freeze the avocado cheese cake until solid, around 4-5 hours or overnight

After freezing, before serving set it out on the table to be at room temperature then you can slice it

So smooth and creamy

Creamy rich and delicious 

Delicious isn't it?

NO BAKE AVOCADO CHEESECAKE

Recipe by Mulunga Alukwe

Prep time: 5 Hours
Cook time: 0 Minutes
Total time: 5 Hours
Yield: 4 Servings
Ingredients

• 12 Digestive Biscuits
• 1/3 Cup Icing Sugar
• 6 Tablespoons Melted Butter
• Pinch Salt
• 2 Blocks Cream Cheese
• 2 Avocadoes
• 1 Cup Sugar
• 3/4 Cup Whipping Cream
• 1 lemon Zest
• Pinch Salt

Cooking Directions

1. Make the crust. In food processor pulse the digestive biscuits until firm crumbs form. If you don't have a food processor you can use a mortart to crush the biscuits into crumbs
2. Transfer the crumbs into a medium bowl, add salt, icing sugar and melted butter. Mix well until combined. Pour the mixture into a baking dish. Press the digestive biscuits firmly into the baking tin. Put in the refrigerator to freeze for 30 minutes
3. To make the filling, in a large bowl using a hand mixer beat cream cheese and sugar. Beat until light and fluffy
4. Add Avocados into the cream cheese sugar mixture. Beat for a few minutes until you get a smooth mixture. Add heavy whipping cream, lime juice and lime zest. Beat until stiff peaks form
5. Transfer filling to the pie crust. Smoothen the top with a spatula. Freeze the avocado cheese cake until solid, around 4-5 hours or overnight
6. Leave at room temperature before serving