No-Bake Key Lime and Avocado CheesecakeRecipe posted in: Snack
Refreshingly zesty and decadently rich, our No-Bake Key Lime and Avocado Cheesecake recipe gives you the best of both worlds. Enjoy your sweets and lose weight too with this indulgent dessert that makes for a tasty occasional treat. Whip it up for a loved one’s birthday party or serve it up at your next holiday event. With Easter just around the corner, it’s the perfect seasonal sweet to enjoy with your family.
The best part about this creamy, dreamy cheesecake? No oven is required! It’s a chilled, no-bake dessert that’s great for those warm spring and summer days. This make ahead crowd-pleaser will be your saving grace at the party dessert table. While all of the other cakes pack loads of sugar in every slice, you can rest easy knowing that you’ve made a smarter choice.
There is no shortage of taste or texture in this unique treat. The crunchiness of the walnut-based crust perfectly complements the decadent cream cheese and avocado filling. The combination of zesty key lime and earthy matcha tea makes for a complex flavor profile that will delight your taste buds.
The first step of making this no-bake cake is preparing the homemade, gluten free crust. Grab a large mixing bowl and combine ground walnuts, unsweetened shredded coconut (lightly toasted), melted butter, carob or unsweetened cacao powder, confectioners’ erythritol, ground ginger and ground cardamom. If you don’t enjoy walnuts, you can easily swap in ground pecans. Better yet, use a combination of the two! Once you have the crust ingredients thoroughly combined, press the mixture into the bottom and sides of a round parchment-lined pie pan (preferably with a removable bottom). Place your crust in the freezer for about 10 minutes to firm up.
While your crust is hardening, get started on your creamy filling. Whisk together cream cheese, ripe avocado, key lime juice, heavy cream, sour cream, key lime zest, confectioners’ erythritol and matcha in a large mixing bowl. Spread the filling evenly over the prepared crust using a rubber spatula. Cover and refrigerate your cheesecake for at least four to six hours (preferably overnight). Once it has set, carefully remove the chilled cheesecake from the pan and cut it into eight equal slices.
Palm Pro Tip: This cheesecake can be refrigerated for up to two days or frozen for up to two months. When you’re ready to serve, create a beautiful presentation by decorating it with whipped cream, key lime slices and berries. Just make sure to count any additions towards your Extras for the day.
One serving of this No-Bake Key Lime and Avocado Cheesecake contains 302 calories and five grams of net carbs. While this treat is a healthier alternative to other cheesecakes, it should still only be enjoyed as an occasional sweet treat because of the higher calorie content. Save this dessert for special occasions, such as birthdays, anniversaries and holidays.
Don’t let sugar sabotage your success! Stay on track with your weight loss goals by whipping up these other low sugar sweets:
- 5-Ingredient Chocolate Avocado Pudding >
- Chocolate Chip Cookie Ice Cream Sandwiches >
- Carrot Cake Cupcakes with Cream Cheese Frosting >
- Chocolate Peanut Butter Mug Muffins >
- Mini Cocoa Swirl Cheesecakes >
- Peanut Butter Cups >
- Peanut Butter and Jelly Cookies >
- Blueberry Muffins >
For even more recipes like this one, check out the book The New Keto-Friendly South Beach Diet written by the creator of the South Beach Diet, Arthur Agatston, M.D.
Phase: Weight Loss Phase, Weight Maintenance Phase
- 3 Healthy Fat
- 1 1/4 cup ground walnuts or pecans
- 1/4 cup shredded unsweetened coconut, lightly toasted
- 2 Tbsp. butter, melted
- 1 Tbsp. carob powder or unsweetened cacao powder
- 2 Tbsp. erythritol-based sweetener (confectioners’)
- 1/4 tsp. ground ginger
- 1/4 tsp. ground cardamom
- 1 1/2 cup cream cheese, room temperature
- 1 ripe avocado, mashed
- 1/3 cup key lime juice
- 1/2 cup heavy cream
- 1/3 cup sour cream
- 1 Tbsp. key lime zest
- 1/3 cup erythritol-based sweetener (confectioners’)
- 1 Tbsp. matcha green tea (optional)
- Line a round pie pan (preferably with a removable bottom) with parchment paper and set aside.
- To make the crust, combine walnuts, coconut, butter, carob powder, erythritol, ginger and cardamom in a large mixing bowl. Mix until thoroughly combined.
- Press the crust mixture into the bottom and 1 ½-inch up the sides of the prepared pan. Place in the freezer for about 10 minutes to firm up.
- To make the filling, whisk together cream cheese, avocado, key lime juice, heavy cream, sour cream, key lime zest, erythritol and matcha in a large mixing bowl.
- Spread the filling evenly over the prepared crust using a rubber spatula. Cover and refrigerate for at least 4 to 6 hours, until set (preferably overnight).
- Carefully remove the chilled cheesecake from the pan and cut it into eight equal slices.