Avocado, lime and coconut cheesecake

Avocado for dessert? Trust us - this avocado, lime and coconut cheesecake is a must-try. Smooth and delicious, it will be a hit at your next get-together or dinner party.



Note: + cooling & 6½ hours chilling time



  • 200g digestive biscuits
  • 1/2 cup (40g) desiccated coconut
  • 100g butter, melted
  • 750g cream cheese, softened
  • 320g can Coles Sweetened Coconut Condensed Milk
  • 1 large ripe avocado, stoned, peeled, chopped
  • 2 limes, rind finely grated, juiced
  • 1/4 cup (60ml) tequila or orange juice
  • 1/4 cup (60ml) boiling water
  • 3 tsp gelatine powder

Lime syrup

  • 1/4 cup (60ml) lime juice
  • 2 tbs tequila or orange juice
  • 1/4 cup (55g) caster sugar



Grease a 20cm (base measurement) springform pan and line with baking paper. Place the biscuits and coconut in a food processor and process until fine crumbs form. Add the butter and process until well combined. Spoon into prepared pan. Use a flat-bottomed glass to spread and press over the base. Place in the fridge for 30 mins or until firm.


Place cream cheese and condensed milk in a clean food processor. Process until smooth. Add the avocado, lime rind, lime juice and tequila or orange juice and process until smooth. Place the boiling water in a heatproof bowl. Sprinkle over gelatine. Stir until gelatine dissolves completely. Add to avocado mixture and process until smooth. Pour into base. Chill for 6 hours or until set.


To make the lime syrup, combine the lime juice, tequila or orange juice and sugar in a saucepan over low heat. Cook, stirring, for 1-2 mins or until sugar dissolves. Increase heat to high. Cook for 2-3 mins or until syrup thickens. Cool.


Place cheesecake on a serving plate. Drizzle with the syrup. 

Serve with shaved coconut, lime zest and mixed berries

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.