Avocado Cheesecake with Walnut Crust

Extra rich and creamy flavors are brought forth using avocados to make this colorful Cheesecake with Walnut Crust. A must try for sure!

Avocado Cheesecake with Walnut Crust

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  • Prep Time


  • Total Time


  • Servings



  • ¾

    cup shelled walnuts

  • 1

    cup graham cracker crumbs

  • ½

    cup plus 1 tablespoon sugar, divided

  • ½

    teaspoon crushed anise seeds

  • ¼

    teaspoon salt

  • 1

    envelope unflavored gelatin

  • 1


  • cups skim milk

  • 1

    teaspoon vanilla extract

  • 2

    fully ripened avocados from Mexico, halved, pitted, peeled and diced

  • 8

    ounces fat-free cream cheese, softened and cut in pieces


Heat oven to 350°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. 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. 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.


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