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 pie
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.
Step-by-step recipe instructions
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).
2. Press into the bottom of your pie dish and set aside.
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.
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.
Top tips and FAQs
- 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 avocado chocolate mousse. You may also like my super nutritious avocado smoothie with raspberries.
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:)
Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!
Key Lime Cheesecake Pie with Avocado (No Bake)
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
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
*Nutritional information is automatically generated and should be considered as an estimate.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
What a fantastic recipe Monika. I've only ever had my own key lime pie and it's delicious. But yours sounds brilliant with the use of the whole limes and avocado. It looks gorgeous too.
Thanks! It's a very light dessert considering it's made with cheese.
My name is Rebecca, and I've never eaten Key Lime Pie!!! there, I said it...phew glad I got that off my chest! Joking aside, I can't actually say why I've never tried it, I love all the flavours combined so you'd think I would be a pie virgin! Now I can right this wrong as you've very kindly come up with an egg free version so no excuses! Thank you for linking with Got to Be Gluten Free #G2BGF
That's right, no more excuses now... I'll try to remember to link up more often:) Have a good weekend!
Such a stunning colour and healthy too!
Thanks Kat!
This looks so pretty and sounds absolutely delicious Monika! I think it's a great idea to use avocados and the whole of the lime .
Thank you Corina! I've still got some in the fridge and it's still as good as 2 days ago - I am really pleased the green colour hasn't faded:)