Avocado, Mint and Lime Cheesecake

How to make Avocado, Mint and Lime Cheesecake

Prep Time: 20 minutes, plus chilling        |        Makes: 12 servings

Ingredients

Base:

• 200g Hillcrest honey pecan paleo granola
• 85g Pure Valley butter, melted

Filling:

• 3 tsp White Mill gelatine powder
• 300g avocado flesh (1½ large ones)
• 400g Westacre Dairy cream cheese
• 397g Farmdale sweetened condensed milk
• 60ml lime juice
• Zest of 1 lime

To serve:

• Mint leaves
• Lime slices

Method

1. For the base, blitz granola in a food processor until pebbly, then stir in melted butter. Press firmly and evenly into the base of a lined, 22cm springform tin. You can use a coffee tamper or bottom of a glass to smooth it out. Refrigerate.
2. For the filling, place 80ml water into a small bowl and sprinkle in the gelatine. Stir to combine and leave for a few minutes.
3. Meanwhile, blitz the avocado, cream cheese, condensed milk, lime juice and zest in a high-powered blender or food processor, until smooth. Transfer to a mixing bowl.
4. Microwave the bloomed gelatine for 30 seconds or until smooth and liquid. Stir it through the avocado mixture until evenly combined. Pour into the tin and refrigerate for 2 hours or until set.
5. Gently remove from the tin and place onto a serving board. Top with mint leaves and lime slices. Use a hot knife to cut into portions and serve.

Optional: You can swap the paleo granola flavour for the cashew, almond and maple syrup variant.