AVOCADO CHEESECAKE RECIPES

Steps:

• Preheat oven to 350° and spray a pie dish with nonstick cooking spray. Make crust: In a food processor, pulse graham crackers until fine crumbs form. Transfer to a medium bowl then add melted butter, sugar, and a pinch of salt and mix until combined. Press graham cracker mixture firmly into prepared dish. Bake until the crust looks slightly toasted, 8 to 10 minutes. Let cool to room temperature. Make filling: In a large bowl using a hand mixer or a stand mixer with the paddle attachment, beat cream cheese, sugar and a pinch of salt until smooth and fluffy, 3 minutes. Add avocados and beat until smooth. Add heavy cream, lime juice, and most of lime zest (save some for garnish!). Beat until stiff peaks form, 2 to 3 minutes more. Transfer filling to cooled pie crust. Garnish with more lime zest and small lime wedges. Freeze until solid, 4 to 5 hours. Serve immediately.

Steps:

• Heat cream in a small saucepan until small bubbles appear around edges. Remove from heat and stir sugar into cream until it dissolves. Transfer to a medium bowl and allow to cool.
• Combine avocado and cream cheese in a food processor and blend until smooth. Add lime juice and process until smooth; whisk into the cooled cream mixture.
• Fill an ice cream maker with the avocado mixture, and freeze according to the manufacturer's instructions for making ice cream.
• Spoon avocado mixture into the prepared pie crust; smooth surface with a spatula. Freeze until solid, at least 2 hours. Let cheesecake sit at room temperature until slightly softened yet firm enough to slice before serving, 10 to 15 minutes.