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Avocado Cheesecake with Walnut Crust

Avocados from Mexico

"Creamy avocados bring color and rich flavor to this delicious cheesecake on a walnut and anise-seed crust."
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Ingredients

servings 242 cals
Original recipe yields 10 servings

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Directions

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  1. Heat oven to 350 degrees F. In food processor, pulse walnuts until finely ground. Add graham cracker crumbs, 1 tablespoon sugar, anise seeds and salt; pulse just until combined. Add 2 tablespoons water; pulse until ingredients are thoroughly combined and resemble wet sand. Press into bottom of an 8 1/2-inch springform pan. Bake 20 minutes; cool completely.
  2. In measuring cup or small bowl, combine gelatin with 2 tablespoons water; let stand for 5 minutes. With vegetable peeler, remove strips of lemon zest (yellow portion only). In saucepan, combine milk, 1/2 cup sugar, vanilla and lemon zest; bring to boil. Add gelatin; simmer until gelatin has completely dissolved, about 1 minute; strain and discard lemon zest.
  3. In food processor, combine avocados and cream cheese. Pour hot milk mixture into processor; process until very smooth. Pour into baked crust; cover and refrigerate at least 2 hours or until set. Remove side of pan; cut cheesecake into 10 slices. Serve with raspberry sauce, if desired.

Footnotes

  • Cheesecake is best when served the same day; any leftover cheesecake should be securely covered with clear plastic wrap and refrigerated.

Nutrition Facts


Per Serving: 242 calories; 13 g fat; 26.7 g carbohydrates; 8 g protein; 3 mg cholesterol; 251 mg sodium. Full nutrition

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Reviews

Read all reviews 8
  1. 9 Ratings

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Most helpful positive review

If you like different and unique, this is for you! It tastes like gently sweetened avocados, and the texture is silky and smooth--the crust is wonderful. I baked it the night before serving, a...

Most helpful critical review

This "cheesecake's" texture was a little off-putting. Not thick like a cheesecake, but definitely silky and creamy. Like others, I also tasted a key lime undertone. It definitely needs the raspb...

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This "cheesecake's" texture was a little off-putting. Not thick like a cheesecake, but definitely silky and creamy. Like others, I also tasted a key lime undertone. It definitely needs the raspb...

This cheesecake is anything but cheesecake. It is not sweet at all. Think of a bland avocado pudding. The consistency is like gelled avocado. It reminds me of those old cookbooks from the 50's a...

If you like different and unique, this is for you! It tastes like gently sweetened avocados, and the texture is silky and smooth--the crust is wonderful. I baked it the night before serving, a...

I made this recipe with a homemade strawberry sauce...the sauce is a must to counter the fairly savory taste of the cheesecake. It had a muted key lime pie taste to it...I used freshly grated l...

I just made this after finding it in a search for light cheesecakes and buying ingredients on my way home last night. I modified a little - I forgot to bake a full 20 minutes, but then I have a...

This was delicious! It was VERY sweet to us! I followed the recipe as written, but didn't use any low-fat ingredients as our family only buys whole fat foods. We used organic evaporated cane j...

I was pleasantly surprised how delicious this was! Consider this to be a very light and guilt-free dessert, especially when topped with a fruit medley. Hubs, my taste tester, practically licke...

Very very good! Sort of like key lime... but better! I skipped the raspberry sauce and sprinkled it with chocolate flakes and fresh raspberries! Definitely will make again and again!