Makes one thick 9-inch cake – Serves 8-10
9 graham crackers (can substitute with gluten-free cookies) 1/4 cup margarine, melted
2 8oz. bricks low-fat cream cheese, softened 2 ripe avocados, peeled and pitted
1/2 cup sugar
2 tsp. lime zest
2 Tbsp. lime juice (2 limes)
2 cups thawed lite whipped topping
1 cup boiling water
1 packet strawberry gelatin
2 Tbsp. gelatin
1/2 cup pureed strawberries
1-2 cups sliced strawberries to garnish
In a food processor, pulse the graham crackers into fine crumbs. Transfer to a medium bowl, add melted margarine and mix. Press the mixture onto the bottom of a thick 9-inch parchment- lined springform pan. Store in the fridge to set.
Add the softened cream cheese, avocados, sugar, lime zest, and lime juice to a food processor and process until smooth. Spoon into a medium bowl, gently stir in whipped topping, and mix until blended. Pour mixture over the crust and smooth over the surface, leaving a little room on top for the jelly. Place in the fridge to set for at least 20 minutes.
To make the jelly, whisk the flavored gelatin into the boiling water. Add the unflavored gelatin and continue whisking. Add the pureed fruit and whisk thoroughly. Set aside and allow to cool. Pour mixture onto the chilled cheesecake and then place the pan back into the fridge for 3 hours or until firm.
Run a knife around the edge of the pan to loosen the cheesecake and remove rim of springform pan. Transfer to a serving platter and garnish with fruit slices as desired. Serve chilled.
Note: Although we used strawberries for this recipe, you can substitute the fruit and matching gelatin flavor to your liking or based on fruit availability in your area. Try it with raspberries, blueberries, or pomegranate, or as a seasonal favorite with cranberry relish.