Avocado Cheesecake
No Bake Avocado Cheesecake
If you’re a fan of creamy, luscious cheesecakes and the glorious, green goodness of avocados, then you’re in for a treat like no other called an avocado cheesecake.
Avocado and cheesecake combined into one fun treat.
This unexpected pairing might sound unusual, but trust me, it’s a match made in dessert heaven.
Creamy avocado blended with rich cream cheese and a buttery pecan date crust will take your love for cheesecake to new heights.
It’s a slice of heaven on a plate!
So, grab your apron and mixing bowls and prepare to make this fun dessert.
Tools to use for this recipe
For this recipe you will need:
- measuring spoons and cups
- food processor or blender
- parchment paper
- cheesecake springform (diameter 15 cm)
- airtight storage container for leftovers
Avocado Cheesecake Ingredients
- pecans
- Medjool dates, pit removed
- some butter
- a few large ripe avocados
- heavy cream
- cream cheese
- powdered sugar (or sweetener of choice, ie. maple syrup, raw honey, etc)
- unflavored gelatin powder
- vanilla paste or vanilla extract
- pinch of salt
How to Make Avocado Cheesecake
Grind the nuts and fry them a little in a skillet to make them crispy.
Mix them in a bowl with chopped dates, and add melted butter. Or use a food processor and pulse the mixture until it forms a “dough”.
Cover the cheesecake springform (diameter 15 cm) with parchment paper or tin foil, grease with some butter or oil, and spread the prepared crust mixture on the bottom (do not push the crust up the sides).
Freeze the crust in the freezer (15-20 minutes).
Peel the avocados, remove the pits, and scrape off the avocado into a food processor or blender.
Mix with heavy cream, powdered sugar, vanilla paste or extract, and a pinch of salt, if desired, add a splash of lemon juice to brighten the flavor.
Blend this mixture until it has a smooth and creamy consistency.
Bloom the gelatin by mixing it in a bowl with 3 tbsp’s of boiling water. Let it swell for a few minutes.
Add the cream cheese and the bloomed gelatin.
Blend it again at low speed until the mixture is smooth.
Pour the cheesecake filling over the crust and refrigerate overnight.
Garnish with mint leaves as desired.
More gluten free dessert recipes to try
- Chocolate Avocado Mousse
- Brownie Batter Chia Pudding
- Almond Butter Fudge
- Lemon Bliss Balls
- Chocolate Avocado Popsicles
If you love snacks, here are more Paleo desserts and Paleo snacks! Make sure to check out my huge collection of gluten free dinner recipes.
If you loved this recipe, I would be really grateful if you can rate the recipe card and share any photos you took on Instagram using #ditchthewheat and tag me in your post or story.
Avocado Cheesecake Recipe
Avocado Cheesecake
If you're a fan of creamy, luscious cheesecakes and the glorious, green goodness of avocados, then you're in for a treat like no other called an avocado cheesecake.
Ingredients
Crust:
- 1/2 cup pecans
- 1 cup Medjool dates, pit removed, finely chopped
- 3 tablespoons butter
Cheesecake Filling
- 4 large ripe avocados
- 1/2 cup heavy cream
- 1/2 cup cream cheese
- 1/4 cup powdered sugar (or sweetener of choice, ie. maple syrup, raw honey, etc.)
- 1 tbsp. unflavored gelatin powder
- 1 teaspoon vanilla paste or vanilla extract
Instructions
- Grind the nuts and fry them a little in a skillet to make them crispy. Mix them in a bowl with chopped dates, and add melted butter. Or use a food processor and pulse the mixture until it forms a "dough".
- Cover the cheesecake springform (diameter 15 cm) with parchment paper or tin foil, grease with some butter or oil, and spread the prepared crust mixture on the bottom (do not push the crust up the sides). Freeze the crust in the freezer (15-20 minutes).
- Peel the avocados, remove the pits, and scrape off the avocado into a food processor or blender. Mix with heavy cream, powdered sugar, vanilla paste or extract, and a pinch of salt, if desired, add a splash of lemon juice to brighten the flavor.
- Blend this mixture until it has a smooth and creamy consistency.
- Bloom the gelatin by mixing it in a bowl with 3 tbsp's of boiling water. Let it swell for a few minutes.
- Add the cream cheese and the bloomed gelatin. Blend it again at low speed until the mixture is smooth.
- Pour the cheesecake filling over the crust and refrigerate overnight.
- Garnish with mint leaves as desired.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 658Total Fat: 50gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 69mgSodium: 215mgCarbohydrates: 53gFiber: 12gSugar: 37gProtein: 8g
Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She’s also a reiki master and crystal healer.
