- Seafood free
- Shellfish free
- Soy free
- Sesame free
- Peanut free
- Nut free
- Egg free
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.
- Serves16
- Cook time5 minutes
- Prep time30 minutes, + cooling & 6 1/2 hours chilling time
Ingredients
- 200g digestive biscuits
- 1/2 cup (40g) desiccated coconut
- 100g butter, melted
- 750g cream cheese, softened
- 320g can Coles Sweetened Coconut Condensed Milk
- 1 ripe avocado, stoned, peeled, chopped
- 2 limes, rind finely grated, juiced
- 1/4 cup (60ml) tequila
- 1/4 cup (60ml) boiling water
- 3 tsp gelatine powder
Lime syrup
- 1/4 cup (60ml) lime juice
- 2 tbs tequila
- 1/4 cup (55g) caster sugar
Nutritional information
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.Step 2
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.Step 3
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.Step 4
Place cheesecake on a serving plate. Drizzle with the syrup.
Serve with... shaved coconut, lime zest and mixed berries.
Recipe tip
COOK. STORE. SAVE.
Smart swap: You can use orange juice instead of tequila.
Avocado, lime and coconut cheesecake
- Serves16
- Cook time5 minutes
- Prep time30 minutes, + cooling & 6 1/2 hours chilling time
Ingredients
- 200g digestive biscuits
- 1/2 cup (40g) desiccated coconut
- 100g butter, melted
- 750g cream cheese, softened
- 320g can Coles Sweetened Coconut Condensed Milk
- 1 ripe avocado, stoned, peeled, chopped
- 2 limes, rind finely grated, juiced
- 1/4 cup (60ml) tequila
- 1/4 cup (60ml) boiling water
- 3 tsp gelatine powder
Lime syrup
- 1/4 cup (60ml) lime juice
- 2 tbs tequila
- 1/4 cup (55g) caster sugar
Description
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.
Method
Step 1
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.Step 2
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.Step 3
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.Step 4
Place cheesecake on a serving plate. Drizzle with the syrup.
Serve with... shaved coconut, lime zest and mixed berries.