Avocado Lime Cheesecake

Recipe View 5 mins In a small saucepan, gently heat the heavy cream over medium heat until small bubbles begin to form around the edges (approximately 5 minutes). Remove from heat and stir in the sugar until completely dissolved.

Recipe View 10 mins Transfer the cream mixture to a medium bowl and allow to cool to room temperature (about 10 minutes).

Recipe View 2 mins In a food processor, combine the peeled and pitted avocados and softened cream cheese. Blend until completely smooth and creamy.

Recipe View 1 mins Add the fresh lime juice to the avocado mixture and process again until fully incorporated and smooth.

Recipe View 2 mins Gently whisk the avocado-lime mixture into the cooled cream mixture until well combined.

Recipe View 20 mins Pour the combined mixture into an ice cream maker and freeze according to the manufacturer's instructions (approximately 20 minutes). The mixture should have a soft-serve consistency.

Recipe View 1 mins Spoon the avocado-lime mixture into the prepared graham cracker crust. Use a spatula to smooth the surface evenly.

Recipe View 2 hrs Freeze the cheesecake until solid, at least 2 hours.

Recipe View 15 mins Before serving, let the cheesecake sit at room temperature for 10 to 15 minutes to slightly soften, making it easier to slice while still maintaining its firm shape.