Avocado cheesecake
- Energy Kcal 684
- Carbohydrates g 64.2
- of which sugars g 42.2
- Protein g 9.8
- Fats g 43.1
- of which saturated fat g 18.27
- Fiber g 3.1
- Cholesterol mg 64
- Sodium mg 127
- Difficulty: Average
- Prep time: 25 min
- Cook time: 10 min
- Serving: 6
- Cost: Average
- Note + the time for the base and the cream to set in the fridge (at different stages)
PRESENTATION
Who would’ve thought that avocado cheesecake could totally steal the show at a dessert table? Really, it is perfect for anyone after something creamy and cool—yet a bit out of the ordinary. This modern twist on cheesecake swaps some of those heavier ingredients for rich, ripe avocado, creating a dessert that’s smooth and slightly tangy with a hint of lime. So, imagine biting into a slice of this avocado cheesecake: a soft, moist filling that melts in your mouth—yeah, melts—sitting atop a crunchy chocolate crust that’s both a little sweet and super addictive.
And here's the thing, the use of avocado isn’t just about that beautiful green color—it’s about crafting a treat that feels fresh, light and just a tad fancy without being over the top. Those who love a healthy avocado dessert will really, really appreciate how it plays with flavors—making each bite feel like a new experience. Seriously good.
Forget the idea of cheesecake being heavy—a no-bake avocado cheesecake flips that notion upside down. The combination of avocado and chocolate gives you the best of both worlds: a silky texture with healthy fats, resulting in a dessert that’s not too rich. Since this cake doesn’t need baking, it’s ideal for summer dinners or celebrations when you crave something cool and refreshing. There are endless ways to prepare it—from avocado cheesecake with graham cracker crust to tasty avocado cheesecake bars for sharing. Some even opt for avocado cheesecake keto versions by tweaking the base and sweetener.
And look, no matter how you slice it, this dessert gets people talking. Seeing avocado as the star in a sweet dish isn’t something you come across every day, and that’s what makes it such a fantastic choice for when you want to serve something unexpected yet undeniably delicious and enveloping. So next time you’re aiming to impress with something unique, remember this avocado twist on a classic dessert. And it's really sure to leave a lasting impression!
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INGREDIENTS
- Ingredients for the base for a 10x7 inch pan
- Digestive biscuits 8.5 oz (240 g)
- Dark chocolate 7 oz (200 g)
- for the avocado cream
- Avocado 2 - ripe
- Mascarpone cheese 0.67 cup (150 g)
- Fresh liquid cream 3 ⅓ tbsp (50 g)
- Sugar 4 tbsp (50 g)
- Lime juice 0.5 oz (15 g)
- Gelatin in sheets 0.4 oz (10 g)
- for decorating
- Avocado ½
- Pistachios to taste
- Lime peel to taste
- Lime juice to taste
- for brushing
- Gelatine ¾ tsp (4 g) - powder (cake mix)
- Water ½ cup (125 g)
- Lime juice 1 ½ tsp (7 g)
How to prepare Avocado cheesecake
To prepare the avocado cheesecake, start with the base: finely crumble the cookies using a food processor 1, then transfer them to a bowl 2. Melt the dark chocolate in the microwave or in a double boiler; once cooled, pour it over the crumbled cookies 3
and mix thoroughly 4. Line a shallow baking sheet with parchment paper, then place a rectangular bottomless mold measuring 10x7 inches. Pour the cookie and chocolate mixture inside and level it with the back of a spoon 6. Place the mold in the fridge for at least an hour to let the cookie base set properly.
Meanwhile, prepare the cream: soak the gelatin sheets in a small bowl with cold water 7 for at least 10 minutes. Meanwhile, halve 2 avocados 8: first remove the pit (if you don't discard it, you can let it sprout by immersing it in water ensuring the base of the pit is well submerged),
then remove the flesh with a spoon 10 and gently mash it in a bowl with a fork 11. Sprinkle with 1 tbsp of lime juice 12 and mix.
Pour the cream into a small pot and bring to just below boiling; when the gelatin has softened, gently squeeze it and add it to the hot cream 13, stirring everything thoroughly with a whisk (it's important for the gelatin to dissolve completely) 14. With electric whisks at medium speed, work the mashed avocado, pouring in the cream and gelatin mixture 15,
the sugar 16, and the mascarpone 17 and work until you obtain a homogeneous cream. After the base has set, take it out of the fridge, pour the avocado cream over it 18,
level it with a spatula (19-20) and place the cake back in the fridge for at least 20 minutes. Now move on to preparing the decorations for your cheesecake: pour the powdered gelatin into a small pot, then add the water 21
and 1/2 tbsp of lime juice 22; mix everything with a manual whisk on low heat for about a couple of minutes 23. Remove the gelatin from the heat and let it cool; to help you, you can pour it into a small jug. While the gelatin is cooling, clean the third avocado: proceed like the others, halving it, removing the pit, and extracting the flesh, then cut only half into very thin slices 24.
Pour a little lime juice over the slices to prevent them from browning. Ideally divide the rectangles into 8 parts and place two slightly overlapping avocado slices, spaced from each other until you end up with what will become the 8 squares 26, decorate with pistachios 27
distribute the lime zest 28, then pour the previously prepared and cooled gelatin 29. Refrigerate your avocado cheesecake for at least an hour to firm up again, then serve it already portioned 30.