Avocado cheesecake without baking

Ingredients:

• 255 gr. graham crackers
• 1 cup granulated sugar
• 110 g melted butter
• 340 gr. cream cheese room temperature
• 3 ripe, firm avocados, peeled, pitted and chopped
• Zest and juice of 1.5 limes
• 1 can (150 g) coconut cream
• 1/2 cup heavy cream
• Whipped cream for serving

Preparation:

1. Spray a 9-inch springform pan with cooking spray. Place the graham crackers and 1/4 cup sugar in a food processor and pulse until fine crumbs form. Add the butter and pulse until the crackers are moist and completely coated with butter. Press the mixture firmly into the bottom of the prepared pan. Refrigerate the crust while you prepare the filling. Clean out the processor bowl and replace it.
2. Place the cream cheese, avocado, lime zest and juice, and the remaining 3/4 cup sugar in a food processor and puree until smooth, leaving almost no avocado chunks. Add the coconut cream and heavy cream and process for about 1 minute until thickened and creamy.
3. Pour the mixture into the crust. Spray a piece of plastic wrap with cooking spray and press lightly onto the surface of the filling to seal it in. Refrigerate until set, about 6 hours or overnight (but no longer).
4. Remove the plastic wrap and smooth out any air bubbles from the filling with a spatula. Serve the cheesecake cold, garnished with whipped cream.