An avocado cheesecake with a chocolate nut crust makes a delicious dessert or treat. As well as being low in carbs and gluten free this is also a great option for anyone following a keto vegetarian too.
When you have a surplus of avocados and don't want to make a guacamole, try making a cheesecake. It's delicious and easy to make which is always a bonus in my kitchen!
I decided to make muffin sized individual cheesecakes on a whim but this mixture should still be enough for a small cheesecake pan. These are deliciously rich and creamy so you may want to make them in muffin form as I have to limit the feeling of "that was rich, I'm stuffed. Oh, go on, I'll have another" to be followed with regret and cries of "why!". You were warned. I used muffin cases and baked the crust first. The filling is then set and I removed the cases for the photographs to show the chocolate base. They look much nicer to serve this way too.
How to make avocado cheesecake
Although I used ground hazelnuts for the base, I think walnuts would make a great base too. The chocolate flavouring is purely of choice and can be optional. I liked the idea of avocado, lime, chocolate and hazelnuts as a flavour combination.
I used Agar agar to help set the cheesecake filling as I didn't want to bake this. The lime helps the avocado keep it's colour without browning as well as giving a much needed lift to the rich creaminess of the cheesecake.
To make this a vegan dessert, replace the butter in the base with coconut oil and use coconut cream in place of cream cheese in the filling.
You can freeze these avocado cheesecakes and enjoy them as a frozen dessert.
Other avocado recipes
- 1 avocados peeled & stone removed
- 8 oz cream cheese softened
- ½ cup erythritol powdered
- 2 limes juice & zest
- 2 teaspoons agar agar
- 1 cup coconut milk
- Preheat the oven to 180C/350F degrees.
- Blend the crush ingredients together until the mixture looks like wet breadcrumbs.
- Line a muffin tin with cases.
- Spoon the base mixture into the cases and press down firmly.
- Bake for 20 minutes.
- Remove and cool.
- Place all of the cheesecake filling ingredients into a blender or food processor and blitz until smooth.
- Pour into the muffin cases and place in the fridge to set for a couple of hours.
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