Combine the graham cracker crumbs and sugar in a large bowl, add the butter and mix into a coarse crumble.
Press the crust into the bottom of a parchment paper lined 9" x 13" baking dish.
Place in the freezer for 10 minutes.
Avocado Cheesecake
Add the cream cheese, avocado, lime juice and lime zest to a large bowl.
Use an electric hand mixer or stand mixer to combine the ingredients.
Add the powdered sugar and coconut milk, blend until smooth and creamy.
Use a spoon to hand mix in the chocolate chips.
Remove the crust from the freezer, spread the cheesecake on top.
Place back into the freezer for at least 4 hours.
Remove 15-20 minutes before serving to thaw enough to slice through.
Cut into bars and serve.
Notes
Milk: regular milk can be used instead of coconut milk.
Chocolate Chips: these are an optional add-in and can be left out of the recipe. I like to mix in ¾ cup of the chocolate chips, then press the other ¼ cup of chips on top of the cheesecake. This is purely for looks and totally optional!
Fruit: Instead of chocolate chips, a cup of sliced strawberries or blueberries can be added to the cheesecake.
Gluten Free: To make this cheesecake recipe gluten free, omit the crust altogether or substitute gluten free graham cracker crumbs. Always check the label of the chocolate chips to make sure they're gluten free.
Expiration: these cheesecake bars will stay good in the freezer for up to 2 months.