For an extra nutty flavor, toast the walnuts lightly before grinding. Ensure the avocados are very ripe for the smoothest cheesecake texture. If you don't have anise seeds, a pinch of fennel seeds can be substituted. For a richer flavor, consider using full-fat cream cheese, but remember to adjust nutritional information accordingly. Raspberry sauce provides a beautiful color contrast and enhances the flavor of the cheesecake, but other fruit sauces or a simple dusting of cocoa powder would also complement the dish.
Avocado Cheesecake with Walnut Crust
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING10 People
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VIEWS31
Indulge in the unexpected delight of this Avocado Cheesecake. Creamy avocados lend a vibrant hue and rich flavor to this decadent dessert, nestled on a fragrant walnut and anise-seed crust. A unique and surprisingly delicious twist on a classic!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate27 g
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Cholesterol3 mg
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Fiber4 g
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Protein8 g
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Saturated Fat2 g
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Sodium251 mg
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Sugar16 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350 degrees F (175 degrees C). (5 minutes)
02
Step
10 mins
Prepare the Walnut Crust: In a food processor, pulse walnuts until finely ground. Add graham cracker crumbs, 1 tablespoon sugar, anise seeds, and salt; pulse until just combined. Add 2 tablespoons water; pulse until ingredients are thoroughly combined and resemble wet sand. (10 minutes)
03
Step
30 mins
Press into Pan and Bake: Press the mixture into the bottom of an 8 1/2-inch springform pan. Bake for 20 minutes; cool completely. (30 minutes)
04
Step
5 mins
Bloom the Gelatin: In a measuring cup or small bowl, combine gelatin with 2 tablespoons water; let stand for 5 minutes. (5 minutes)
05
Step
10 mins
Infuse the Milk: With a vegetable peeler, remove strips of lemon zest (yellow portion only). In a saucepan, combine milk, 1/2 cup sugar, vanilla, and lemon zest; bring to a boil. (10 minutes)
06
Step
5 mins
Dissolve Gelatin: Add the bloomed gelatin to the hot milk mixture; simmer until the gelatin has completely dissolved, about 1 minute; strain and discard the lemon zest. (5 minutes)
07
Step
10 mins
Create the Avocado Filling: In a food processor, combine avocados and cream cheese. Pour the hot milk mixture into the processor; process until very smooth. (10 minutes)
08
Step
2 hrs
Chill and Set: Pour the avocado mixture into the baked crust; cover and refrigerate for at least 2 hours, or until set. (120 minutes)
09
Step
5 mins
Serve: Remove the side of the pan; cut the cheesecake into 10 slices. Serve with raspberry sauce, if desired.
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Sheila Mertz
Jun 26, 2025The avocado gives the cheesecake such a beautiful green hue! It's a showstopper for sure.
Paxton Mccullough
Jun 7, 2025This is such a unique dessert! Everyone I've served it to has raved about it. The anise seed in the crust adds a lovely subtle flavor.
Garnett Quigley
Mar 9, 2025I love how easy this recipe is to follow. It's become a staple in my baking repertoire!
Lawrence Hammes
Mar 8, 2025I was skeptical about avocado in cheesecake, but this recipe blew me away! It's so creamy and delicious, and the walnut crust is the perfect complement.
Carolyn Anderson
Feb 13, 2025I made this for a dinner party and it was a huge hit. It's surprisingly light and refreshing, and not too sweet.