This dessert will take you to Mexico with the zingy, refreshing, perfect partnership of avocado and lime. Just seven standard pantry ingredients make it super easy, too! Serves 8.

No-bake avocado lime cheesecake

INGREDIENTS:     

• 300g (10.5oz) cream cheese
• 200ml (7oz) whipping cream
• 150ml (5oz) additional whipping cream
• 1 medium avocado cut into big cubes
• 2 limes, zested then juiced
• 1 cup caster sugar
• 1 sachet gelatin powder (1 tablespoon of powder or 3 leaves)
• 1 cup graham crackers (use plain digestives, Arnotts ‘Granita’)
• 100g (7 tbs) unsalted butter, melted
• 1 lime (additional) for garnishing

METHOD:

1. Break up biscuits and place into a food processor until finely ground.
2. Add melted butter and process until moist crumbs form. Press crumb mixture onto the bottom of a 10 inch (25 cm) springform pan or mousse ring. Chill in the freezer for 10 minutes to set.
3. Combine 150 ml of whipping cream and gelatin in a small saucepan, stir for 2 minutes or until gelatin is completely dissolved. Bring it to the boil over medium heat, stir for a few minutes until gelatin is completely melted. Strain through a fine sieve – set aside.
4. In a food processor, combine avocado, cream cheese, sugar, 200ml whipping cream, lime juice and zest and process until everything is smooth and well-combined. Pour in the gelatin/cream mixture and continue processing until well combined to a creamy and smooth texture.
5. Pour the avocado lime cheesecake mix into the prepared cake pan and smooth the top. Chill in the freezer for 2 hours to set.
6. Release the cake from the pan and garnish with lime slices and zest on top.
7. Serve immediately. 

Hints and Tips:

• If you’re using a mousse ring, use a blow torch to run around the edge of the ring to loosen the cheesecake.