Key Lime Cheesecake Pie with Avocado (No Bake)

This no-bake, key lime cheesecake pie is an easy, delicious make ahead dessert that’s perfect for entertaining.  It’s gluten free, has a 4-ingredient nutty base and the added goodness of avocado.

This no-bake key lime cheesecake pie is ideal if you love cheesecake but not necessarily all the calories that usually come with it.  Although I didn’t use any cream this dessert has a lovely rich and creamy texture.  This is thanks to the combination of cream cheese and naturally low in fat ricotta cheese.

As well as the addition of the avocado!

Can you taste the avocado in this key lime cheesecake

No, you can’t! No one will guess there is a ‘hidden’ vegetable in this creamy dessert. The avocado does more than help create a super creamy, velvety dessert!  It also adds goodness and a nice light green tint, which I think is really fitting in a lime dessert recipe!

This key lime cheesecake recipe uses not just lime juice but also the pulp. (See my Instructions below on how to remove the skin from the lime).  Using only the juice would make the filling too runny and, besides, there is less waste if you use the entire fruit.

Equipment you’ll need

• Kitchen scales/measuring cup and spoons
• Chopping board, knife and zester
• Blender and spatula
• Large bowl
• 23 cm pie dish

How to make key lime cheesecake pie: step-by-step

There are 2 parts to this no bake key lime cheesecake recipe. One involves making an easy, naturally gluten free 4-ingredient almond base and the other – making the filling by blitzing all the ingredients until smooth.

1.In a bowl combine the ground almonds with the maple syrup, melted butter and cacao (or cocoa).

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2. Press into the bottom of your pie dish and set aside.

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3. Combine the zest of 1 lime with the other filling ingredients. Peel the lime by cutting off both ends, standing it on one end and slicing off the peel all the way around. In a blender combine the lime with the other filling ingredients.

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4. Puree until smooth then pour the mixture over the base spreading evenly. Refrigerate the pie for at least 4 hours (overnight is best) before serving.

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Top tips for making key lime avocado pie

• Cheesecake Base: Use either cocoa or cacao powder to make the base. I tend to use cacao as it’s a little healthier. You can use either maple syrup or honey.
• Cheesecake Filling: Zest 1 lime before you peel it and combine the zest with the other filling ingredients. The filling will be a little runny to start with but it will set in the fridge.
• Refrigerate for at least 4 hours (overnight is best) before serving.

If you like this recipe you make also like my Healthy Black Forest Chocolate Cherry Cheesecake Tart.

More avocado dessert recipes

If you love avocado dessert recipes check out this gluten free Chilli Avocado Chocolate Mousse Recipe!  You may also like my super nutritious Avocado Raspberry Lemon Balm Smoothie recipe.

Check out also this collection of 27 everyday healthy cacao recipes.

Keep in touch!

If you make this key lime cheesecake I’d love to know how it turned out for you. Let me know in the comments below, thanks:)

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Key Lime Cheesecake Pie with Avocado (No Bake)

This no-bake key lime avocado cheesecake pie is a perfect make ahead dessert to add to your party menu. It's gluten free and comes with a delicious nutty base.

Prep Time15 mins

Total Time15 mins

Course: Dessert

Cuisine: American, International

Keyword: avocado, key lime, pie

Servings: 10 portions

Calories: 458kcal

Author: Monika Dabrowski

Ingredients

For the Filling:

• 2 limes including zest, 2 tablespoons of lime juice and 1 peeled lime (see Instructions)
• 1 avocado ripe
• 420 g cream cheese full fat
• 150 g ricotta cheese firm
• 130 g powdered sugar/icing sugar
• 8 tbsp almond flour/ground almonds
• 1.3 tsp ground flaxseed

For the Base:

• 230 g almond flour/ground almonds
• 3 tbsp maple syrup/honey
• 30 g butter melted
• 1 tbsp cacao/cocoa powder

Metric - US Customary

Instructions

• To make the base in a bowl combine the ground almonds, cocoa, maple syrup and melted butter. Stir until thoroughly combined and sticky. Press the mixture into a 23 cm pie dish and set aside.
• Combine the zest of 1 lime with the other filling ingredients. Using a sharp knife cut off the top and bottom of the lime, then stand it on one end and slice the skin off downwards all the way around (ensuring you are also removing the white skin around the fruit).
• In a blender combine the peeled lime with the zest of both limes, 2 tablespoons of lime juice, avocado, cream cheese, ricotta, sugar, ground almonds and ground flaxseed and puree until smooth and creamy.
• Pour the filling over the pie base spreading evenly and refrigerate for at least 4 hours (overnight if possible).

Notes

• Cheesecake Base: Use either cocoa or cacao powder to make the base. I tend to use cacao as it's a little healthier. You can use either maple syrup or honey.
• Cheesecake Filling: Zest 1 lime before you peel it and combine the zest with the other filling ingredients. The filling will be a little runny to start with but it will set in the fridge. 
• Refrigerate for at least 4 hours (overnight is best) before serving. 

Nutrition

Serving: 1serving | Calories: 458kcal | Carbohydrates: 29g | Protein: 11g | Fat: 36g | Saturated Fat: 12g | Cholesterol: 60mg | Sodium: 171mg | Potassium: 206mg | Fiber: 5g | Sugar: 19g | Vitamin A: 742IU | Vitamin C: 6mg | Calcium: 146mg | Iron: 2mg

RECIPE LINK PARTIES

I am bringing my healthy key lime cheesecake pie recipe to Recipe ReDux and #CookBlogShare. Also sharing with G2BGF and Fiesta Friday, co-hosted this week by Laurena @ Life Diet Health and Alex @ Turks Who Eat.