Here we go again…
On most Shabbat afternoons, you might find me scouring through my vast collection of cookbooks, looking for some inspiration for my next recipe. I never feel like I’m lacking content, but for Shavuot, I always struggle with the perfect recipe.
Do I do ANOTHER cheesecake? Are we sick of those?
Do I do dairy-free? Is that too far out of the spirit of the holiday? Oh how dare I go there…
Well, lately my goal is not to overthink, but just to give you all some good, EASY and approachable recipes – for a holiday, or any time of year.
So for this year’s Shavuot, let’s go with a recipe that isn’t too complicated and doesn’t require a million trips to different stores, all while (most of us) are still treading through the stay-at-home order. This Key Lime Cheesecake is so easy, and let me tell you…it’s addicting. It’s a hard job working on recipes and having to eat them throughout the week, am I right?
But truly the best part about this cheesecake is that the crust is the ONLY thing you have to bake! I don’t love the taste of no-baked crusts, so all it needs is 10 minutes in the oven. And not baking the filling just makes it that much simpler. No eggs, no water baths, no cleaning 8 different bowls. Just simple ingredients for a cool, creamy, perfectly-tart cheesecake. Just top with fresh whipped cream (or whipped coconut cream) and add extra lime zest and voila, dessert is served.
It’s EASY being green!
I’m assuming you might have scrolled down already to the recipe, OR you could have you’ve guessed the secret ingredient as to how the pie gets that vibrant green color. Behold, the avocado! If you’re like me and living with someone who isn’t a fan of the wonderfully creamy green-pitted fruit, well just tell them what’s in it, AFTER they’ve devoured their slice. My husband isn’t a fan of anything that’s tart, but he did say “it wasn’t bad” – and in Ellie speak, that is a huge compliment, HA! I did come clean in the end. 🙂 Clearly this is one of those instances where hiding healthy foods to get your loved one to eat it is just plain worth it.
Last but not least, one more big tip for you all! If you’re feeling rushed or just don’t want the hassle of making the crust and baking it? Ya’ll, just make the filling, set it, then pipe it into custard cups for a key lime mousse. Crust is totally optional, so have fun with this recipe and play around with how you want to serve it. You could also just make the filling and eat it right out of the bowl. I’ll be honest, I just MAY have licked the bowl clean after I poured the filling. Hey, it’s quality control! 🙂
And of course, to all of you gluten-free and/or keto people out there – this recipe is perfect for you. But of course, anyone will love this.
Wishing you all a happy, healthy and safe Shavuot!
- 2 cups Almond Flour
- 1/3 cup Coconut Oil, melted
- 3 tbsp Sugar Or use sugar substitute like Swerve, as I did!
- 2 Medium-sized avocados (ripe)
- 12 oz Cream cheese, softened (1 1/2 bricks) This is key - you want the cream cheese to be at room temp, otherwise you won't get a smooth filling
- 1/4 cup Sour Cream
- 4 Limes, zested and juiced
- 1 cup Sugar Or use sugar substitute like Swerve, as I did!
- 1 tsp Vanilla extract
Make the crust: Pre-heat oven to 350F
Grease the bottom and sides of a spring-form pan with oil
In a bowl, mix the almond flour, coconut oil and Swerve (or sugar). Using your hands (or an electric mixer), mix all ingredients until the coconut oil is evenly distributed throughout the dough. I like using my hands for this since it's easier for me to feel that all the ingredients have mixed thoroughly
Press the crust into the spring-form pan and up the sides, making sure it's an even layer throughout
Bake for 10 minutes at 350F
While the crust is cooling, make the filling
In a blender, or big bowl using a hand mixer, blend the avocados, cream cheese, lime zest and juice (you can use regular limes if you can't find key limes), sour cream, sugar, and vanilla extract
Make sure the crust is completely cooled before pouring the filling on top
Chill in the fridge for at least 4 hours, or up to overnight until fully set
Top with whipped cream, and garnish with extra lime zest!
Note: Since the pie is made with avocados, it will start to turn a bit brown, but if you cover it tightly, it'll still be delish. Try and cover the pie as best you can, but be warned, the filling might stick a bit to your plastic wrap or foil. But no worries, the pie should last 1 week in the fridge (if it makes it that long without everyone devouring it) and