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Ingredients
- For the graham cracker crust
- 11/2 cup Iberia Maria Cookies crumbled (approx. 20 cookies)
- 1/4 cup Turbinado Raw Cane Sugar
- 1/2 teaspoon cinnamon
- Pinch of salt
- 7 tablespoon Unsalted melted butter
- For the no-bake key lime cheesecake
- 180 g sour cream
- 315 g Cream cheese room temperature
- 126 g unsalted butter room temperature
- 135 g Avocado
- 4 teaspoon Freshly grated key west lime zest to taste
- 5-7 tablespoon Key lime juice
- 9-14 tablespoons Turbinado Raw Cane Sugar
Ingredients
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Instructions
- For the graham cracker crust
- Finely crush the Iberia Maria cookies in a food processor or place them in a ziploc bag and roll with a rolling pin.
- Stir Iberia Maria cookies crumbs, Turbinado Raw Cane Sugar, cinnamon, and salt in a large bowl. Add melted butter and stir with a fork.
- Place 12 standard cupcake liners in a cupcake mold and press the mix into the mold. Refrigerate while you make the cheesecake.
- For the no-bake key lime cheesecake
- Add sour cream to a medium bowl and beat with an electric mixer until whipped ( approx. 2-3 minutes). Set aside.
- Add cream cheese and butter to a medium bowl and beat with an electric mixer until fully creamed. Add avocado and mix until fully combined. Add key lime juice and turbinado raw cane sugar to taste.
- Fold in whipped sour cream. Pipe or spoon lemon lime cheesecake mixture into the graham cracker lined cupcake mold. Freeze for 30-40 minutes or refrigerate for 2 hours (or even better...overnight).
- Serve with whipped cream and freshly grated key lime zest.