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This STUNNING avocado and lime cheesecake features our signature GreenSkin® Avocados. A deliciously tantalising treat that is the perfect combo of sweet and tangy – it is sure to impress even the pickiest guests!

Serves: 8-10

Prep time: 30 mins

Chill time: 4 hours/overnight



  • 1x 200g plain biscuits (ie. Digestive or Marie)
  • 125g unsalted butter, melted
  • 2 tbs desiccated coconut
  • ¼ tsp salt


  • 3 ripe GreenSkin® Avocados, pitted & peeled
  • Zest and juice of 2 limes
  • 300ml double cream
  • 500g full fat cream cheese (ie. Philadelphia)
  • ½ cup icing sugar
  • 1 tsp vanilla bean paste
  • 2.5 sheets titanium gelatine leaves, softened in cold water 4-5 mins

Decorative / Styling

  • Finely sliced limes
  • Edible flowers, such as native violets
  • Toasted coconut
  • Whipped cream (optional)


  1. Line the base & sides of a 20cm springform tin with baking paper.
  2. In a food processor, place the biscuits and pulse to fine crumbs.
  3. Add the coconut, pinch of salt, zest of one lime and butter. Pulse until well mixed.
  4. Press the crumbs into the base of the tin, using a straight sided / flat bottomed glass to help press and smooth the mixture into the pan. Place in the refrigerator or freezer until set.
  5. Place the avocados, cream cheese, vanilla, icing sugar, remaining lime zest and lime juice in a food processor or blender and mix until smooth. Transfer into a bowl and set aside.
  6. Put softened gelatine into a small saucepan over low, gentle heat for about 30-60 seconds, then add to the bowl with the avocado mixture.
  7. In an electric mixer, whip the cream to soft peaks.
  8. Gently fold the cream into the avocado mixture until well combined.
  9. Pour combined mixture onto the chilled biscuit base. Smooth surface with back of a spoon.
  10. Cover and chill for in the freezer for 1 hour, then move to refrigerator for another 4 hours, or overnight, until firmly set.

To serve, remove from the tin, decorate with lime, coconut & edible flowers.