St. Patrick’s Day Avocado Cheesecake

There’s no better time to pair the luck of the Irish with the glorious, green goodness of an Avocado From Mexico than St. Patrick’s Day. How? Why, with a beautifully green-hued, nutrient-dense cheesecake, of course!

We’ve got a few tasty, easy ideas to make this happen for you in a snap, and all of them are perfect for sharing with friends. These are practical, make-ahead options that are fridge and freezer storable and ready when you are. St. Paddy would approve!

Tropical Sensation

A ripe avocado, lime juice, and cream cheese are a cheesecake trifecta. One of our favorite versions includes preparing a traditional graham cracker crust, using one sleeve of crackers with 5–6 tablespoons of butter, 1/3 cup of sugar and a pinch of salt to line an eight- or nine-inch pie plate. The avocado cheesecake filling combines one and a half ripe Avocados From Mexico with 6 ounces of cream cheese, the zest of one lime, ½ cup of lime juice and a pinch of salt. Pulse in a food processor until smooth.

If you accidentally bought a few too many avocados (though we’ve never heard of having “too many” avocados) and want to slow down the ripening process, simply put your avocados in the fridge to keep them fresh for up to five days.

In a sauce pan, add 1 1/2 cups of heavy cream and 3/4 cups of raw cane sugar, warming on medium-low heat until the sugar dissolves. Remove from heat, let cool, and add to avocado mixture. Pulse until fully incorporated and smooth.

If you feel like giving this cheesecake a flavorful twist, try adding dark chocolate mint chips to the cheesecake filling. Or simply pour the mixture as is into the prepared pie plate, smooth, cover, and put in your freezer for several hours or overnight. When you’re ready to serve, let it thaw before garnishing with mint, dark or white chocolate curls and a sprinkling of lime zest. Pair the cheesecake with a good cup of Irish coffee.

How do you store the remaining half of an avocado? Squeeze a few drops of lemon juice on top of the exposed half, spread around the avocado flesh and cover it tightly in plastic wrap before popping into the fridge. It will be good to go for a few extra days.

Speaking of simple, here’s a gluten-free take on a cheesecake that’s refreshing and creatively served in individual cups. Try this Cheesecake Avocado Gelatin recipe that serves 8 and sets in the fridge, ready to be devoured after any mid-winter meal. Happy St. Paddy’s Day!

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