Featured Recipes and Meal Ideas

Easy No-bake Avocado, Lime, and Coconut Cheesecake Recipe

This recipe is easy to make and involves simple ingredients.  I used the recipe from the PC Cooking school as a reference and modified it to suit my kitchen.

Their recipe can be found here: http://www.presidentschoice.ca/en_CA/recipes/recipeslisting/avocado-lime-and-coconut-no-bake-cheesecake.html

TOOLS

  • rolling pin
  • hand blender
  • electric mixer
  • spatula
  • measuring cup (1/4 cup)

One of the big differences between my recipe and the PC one, is that I do not have a food processor.  Well, I have one but I am not a fan of it.  I chose, instead, to use a hand blender to mush up my avocado, a rolling pin to smash the graham crackers into itty bitty bits, and an electric hand mixer to do the mixing.

The other big difference is that I do not have a springform pan.  I used a square Pyrex 9 x 9 inch glass dish instead.  I chose the glass just so you can see the different layers.

I also skipped the raspberries and went for cranberries.

For the avocados, I used frozen.  But, you can easily substitute with fresh avocado as well.

INGREDIENTS

¾ cup (175 mL) shredded sweetened coconut

¾ cup (175 mL) graham cracker crumbs

¼ cup (50 mL) Unsalted Butter, melted

¾ cup (175 mL) granulated sugar

2 tsp (10 mL) finely grated lime zest

2 pkg (each 250 g) cream cheese, cubed and at room temperature

1 pkg (400 g) PC Avocado Chunks – Frozen, thawed

⅓ cup (75 mL) fresh lime juice

½ cup cranberries – frozen, thawed

 

If you only have graham crackers and not graham cracker crumbs, then I have a great kid activity for you!  Put those crackers into a large Ziploc bag.  Get out your rolling pin and help your child CRUSH those crackers into small pieces.  They might get tired (because, hey – even I got tired).  If you stand up you’ll get more leverage, making the crushing and rolling a bit easier.

INSTRUCTIONS

  1. Toast coconut in toaster oven for 2 minutes at 300F, or dry frying pan over low heat 5 to 7 minutes, stirring frequently, until golden and fragrant. Toasting coconut will bring flavour out, but is not necessary.  Set aside to cool.
  2. Stir together coconut, and graham cracker crumbs
  3. Mix in butter into coconut and graham cracker crumbs mixture
  4. Press mixture into bottom of 9×9 square Pyrex dish
  5. Chill for 15 minutes
  6. Meanwhile, mix together lime juice and sugar until well mixed
  7. Add lime zest into lime juice and sugar mixture.  Mix well.
  8. Add cream cheese.  Using an electric hand mixer, mix until creamy and not lumpy.  TIP: If you hear that your motor is struggling, stop and change to manual mixing.  You will need a more powerful mixer in future.  Alternatively, you can use a food processor to process until smooth
  9. Add avocado and lime juice.  Mix until completely smooth.
  10. Pour cream cheese mixture over coconut-graham cracker crust and spread it evenly
  11. Cover and chill for 6 hours, or until set
  12. Serve with cranberries and top with cream, if desired

GAME CHANGER – FROZEN AVOCADO

Did you know that President’s Choice (PC Brand) packages frozen avocado chunks?!  This new product makes it really easy and convenient to make guacamole or this avocado-lime cheesecake recipe.  It’s not a perfect product – the chunks do still oxidize and have the brown colour – but considering how difficult it is to get avocados that are just perfectly ripe, I think PC has done a pretty good job with this product.

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