Avocado Lime Cheesecake: Creamy, Tangy, and Oh-So-Satisfying!

Serve this cheesecake on its own or with a dollop of whipped cream for added richness.
This cheesecake is best enjoyed the day after it’s made to allow the flavors to fully develop.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The texture may slightly change as it sits, but it will still be delicious.
Variants:

Chocolate Avocado Lime Cheesecake: Add melted dark chocolate to the filling for a decadent twist that complements the lime perfectly.
Coconut Avocado Lime Cheesecake: Add shredded coconut to the crust and the filling for a tropical flair that pairs beautifully with the lime and avocado.
No-Bake Avocado Lime Cheesecake: For a lighter version, skip the baking step and refrigerate the cheesecake to set. Use agar-agar or gelatin to help the filling firm up without baking.
FAQ:
Q: Can I use a different type of crust for this cheesecake?
A: Yes! You can substitute the graham cracker crust with an Oreo crust, a coconut crust, or even a gluten-free crust if needed.

Q: Can I use a different citrus fruit instead of lime?
A: Absolutely! You can use lemon juice and zest for a more traditional cheesecake flavor or experiment with other citrus fruits like orange or grapefruit for a unique twist.

Q: Is it necessary to use heavy cream in the filling?
A: No, heavy cream is optional. It adds extra creaminess to the filling, but you can omit it if you prefer a lighter texture.