Avocado Cheesecake

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30min + 1 night in the fridge

This avocado cheesecake with silky smooth filling and crunchy base is always a hit.

This avocado cheesecake with silky smooth filling and crunchy base is always a hit.
Kitchen must haves
Ingredients

What do you need?

Quantity:

100 gr Choco Grace cookies or whole grain shortbread
20 gr almond flour
25 gr walnuts
40 gr coconut oil
pinch of salt

100 gr Choco Grace cookies or whole grain shortbread
20 gr almond flour
25 gr walnuts
40 gr coconut oil
pinch of salt
Preparation method

How do you make this?

Cut the parchment paper to the right size.

Press it firmly into the bottom of the baking pan.

Combine the ingredients for the base in the food processor and mix.

Fill the baking pan with the mixture and spread it evenly.

Bake for 10 minutes at 180°C.

In the meantime, place the avocados in the food processor along with the lime zest, lime juice, and honey.

Mix until a homogeneous, smooth mass and stir regularly with a spatula.

Add the cream cheese, coconut oil, and fresh cheese and mix again.

Remove the base from the oven and let it cool.

Pour the mixture over the base.

Beat out the air bubbles.

Let the avocado cheesecake set for 1 night.

Dip the baking pan briefly in warm water so you can easily remove the cake from the pan.

Carefully remove the cheesecake from the baking pan.

Grate white chocolate over it.

Enjoy!

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Did you recreate this recipe and was it tasty? Then definitely share it on social media and tag @sofiedumontchef! I would love that! Enjoy.