Vegetarian no-bake cheesecake with avocado and lime
Quick and easy cheesecake recipe, prepped in around 15 minutes!
Our no bake cheesecake with avocado and lime is a fantastic vegetarian-friendly and gelatine-free dessert that can be prepped in around 15 minutes. We use the creamy goodness of avocados and infuse it with a little tangy lime and the crispness of a few sprigs of fresh mint.
With no baking required and just 8 ingredients, this quick cheesecake recipe will set in 2 hours in the fridge! This recipe makes 4 mini-cheesecakes.
Serving:
4 mini-cheesecakes
Ready in:
2 hrs 15 mins
Skill level:
Very easy
Serve with:
Muscatel dessert wine
About This Recipe
With this no-bake and gelatine-free cheesecake recipe, we’re using small glasses instead of cake molds. Cheesecakes served in glasses look great and are a pretty common practice in restaurants and bars throughout Spain.
Of course, if you prefer to use a cake mold to have free-standing avocado cheesecakes, then you can always use agar agar or another gelatine replacement. If you’re not too worried about making the recipe vegetarian, then using a teaspoon of gelatine powder works a treat to firm up the cheesecakes so they can be removed from a mold.
Is no bake avocado lime cheesecake vegetarian?
Many ‘no-bake’ cheesecake recipes call for the use of gelatine as a setting agent but the quickest and easiest way to alleviate this restrictive ingredient is to simply omit it completely.
In our experience, mini no bake cheesecakes work great and usually set perfectly well once refrigerated for a few hours. Just make sure that you serve them in a glass or dish, and before they completely soften at room temperature.
How to make no-bake cheesecake with avocado and lime
Equipment
- Food processor (or electric whisk)
- 4 small shallow glasses (around 4 inches in diameter and 3 inches high).
- Microplane (for zesting the limes)
Ingredients
Method (step-by-step)
Makes 4 x 4-inch (10cm) mini-cheesecakes
For the base
- 8 Oz. (225g) digestives biscuits
- 3 Oz. (80g) unsalted butter, melted
- Zest of ½ lime
- 1 teaspoon lime juice
For the cheesecake
- 10 Oz. (300g) cream cheese (such as Philadelphia cream cheese)
- 7 Fl. Oz. (200ml) double cream for mixing with avocado
- 1 ripe Avocado
- Juice and zest from 1 lime
- 1 cup granulated white sugar
- 3.5 Oz. (100g) unsalted butter melted
- 4 mint leaves
- Some mint leaves and orange/lemon/lime blossoms (for garnish)
Method (step-by-step)
Step 1 – Prepare the base
- Tip the digestive biscuits into a food processor and mix until you have crumbs.
- Add the melted butter and lime zest and lime juice, then mix until everything is evenly coated.
- Tip the mixture into the glasses and press into an even layer using the back of a spoon.
Step 2 – Prepare the cheesecake filling
- Add all ingredients (except the melted butter) into a food processor (or bowl and electric whisk). Mix well for 3-4 minutes or until all ingredients are combined.
- Next, slowly add the butter to the mixture while continuing to mix on low.
- The mixture should form a slightly runny consistency, don’t worry, it will thicken on its own in the fridge.
- Pour the mixture on top of the cheesecake base. Pour right to the top of the glass then use the back of a knife to ‘trim’ the top giving it a perfectly smooth top.
Top tip!
Refrigerate for at least 2-3 hours before serving. Garnish with some sprigs of fresh mint, some candied limes, or citrus flowers.
Vegetarian no bake cheesecake with avocado and lime
Equipment
- food processor (or electric whisk)
- 4 small shallow glasses (around 4 inches in diameter and 3 inches high)
- Micro plane (for zesting the limes)
Ingredients
Makes 4 x 4-inch (10cm) mini-cheesecakes
For the base
- 8 Oz. 225g digestives biscuits
- 3 Oz. 80g unsalted butter, melted
- Zest of ½ lime
- 1 teaspoon lime juice
For the cheesecake
- 10 Oz. 300g cream cheese (such as Philadelphia cream cheese)
- 7 Fl. Oz. 200ml double cream for mixing with avocado
- 1 ripe Avocado
- Juice and zest from 1 lime
- 1 cup granulated white sugar
- 3.5 Oz. 100g unsalted butter melted
- 4 mint leaves
- Some mint leaves and orange/lemon/lime blossoms for garnish
Instructions
Step 1 - Prepare the base
- Tip the digestive biscuits into a food processor and mix until you have crumbs.
- Add the melted butter and lime zest and lime juice, then mix until everything is evenly coated.
- Tip the mixture into the glasses and press into an even layer using the back of a spoon.
Step 2 - Prepare the cheesecake filling
- Add all ingredients (except the melted butter) into a food processor (or bowl and electric whisk). Mix well for 3-4 minutes or until all ingredients are combined.
- Next, slowly add the butter to the mixture while continuing to mix on low.
- The mixture should form a slightly runny consistency, don’t worry, it will thicken on its own in the fridge.
- Pour the mixture on top of the cheesecake base. Pour right to the top of the glass then use the back of a knife to ‘trim’ the top giving it a perfectly smooth top.
- Refrigerate for at least 2-3 hours before serving. Garnish with some sprigs of fresh mint, some candied limes, or citrus flowers.
Notes
No bake avo and lime cheesecake-nutrition facts