Avocado Cheese Cake Recipes

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AVOCADO CHEESECAKE WITH WALNUT CRUST

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

Provided by Avocados from Mexico

Categories     Trusted Brands: Recipes and Tips     Avocados from Mexico

Yield 10

Number Of Ingredients 12



Avocado Cheesecake with Walnut Crust image

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 242.4 calories, Carbohydrate 26.7 g, Cholesterol 2.5 mg, Fat 13 g, Fiber 4.1 g, Protein 8 g, SaturatedFat 1.8 g, Sodium 251.2 mg, Sugar 16.3 g

¾ cup shelled walnuts
1 cup graham cracker crumbs
1 tablespoon sugar
½ teaspoon crushed anise seeds
¼ teaspoon salt
1 (.25 ounce) envelope unflavored gelatin
1 lemon
1 ½ cups skim milk
½ cup sugar
1 teaspoon vanilla extract
2 medium (blank)s fully ripened Avocados from Mexico, halved, pitted, peeled and diced
1 (8 ounce) package fat-free cream cheese, softened and cut in pieces

NO-BAKE AVOCADO CHEESECAKE

This easy no-bake dessert relies on the smooth, creamy texture of avocado to form a stiff, custardy base -- no gelatin required. Lime zest and juice add tang.

Provided by Food Network Kitchen

Categories     dessert

Time 6h30m

Yield 8 to 10 servings

Number Of Ingredients 10



No-Bake Avocado Cheesecake image

Steps:

  • Spray a 9-inch springform pan with cooking spray. Add the graham crackers and 1/4 cup of the sugar to a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated and moistened. Firmly press the crumb mixture into the bottom of the prepared pan. Refrigerate while you make the filling. Clean out the food processor and return it to the stand.
  • Add the cream cheese, avocados, lime zest and juice and remaining 3/4 cup sugar to the food processor and puree until completely smooth and almost no avocado lumps remain. Add the coconut cream and heavy cream and process until the mixture starts to thicken and becomes creamy, about 1 minute.
  • Pour the mixture on top of the crust in the prepared pan. Spray a piece of plastic wrap with cooking spray and gently press it on top of the filling so no air can reach it. Refrigerate until completely set, 6 hours and up to overnight.
  • Remove the plastic wrap and smooth out any bubbles with an offset spatula. Garnish with whipped cream around the edge and serve cold.

Nonstick cooking spray, for spraying the pan and plastic wrap
9 ounces graham crackers
1 cup granulated sugar
1 stick (8 tablespoons) unsalted butter, melted
12 ounces cream cheese, at room temperature
3 firm but ripe avocados, peeled, pitted and roughly chopped
Zest and juice of 1 1/2 limes
One 5.4-ounce can coconut cream
1/2 cup heavy cream
Whipped cream, for serving

AVOCADO CHEESECAKE

Make and share this Avocado Cheesecake recipe from Food.com.

Provided by pebbles4ann

Categories     Cheesecake

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7



Avocado Cheesecake image

Steps:

  • Blend together until smooth: the avocado,cream cheese, milk, and lemon juice.
  • Pour into crust.
  • Chill 1 hour before serving.
  • Top with nuts and whipped cream.

Nutrition Facts : Calories 734.1, Fat 48.7, SaturatedFat 17, Cholesterol 70.1, Sodium 433.1, Carbohydrate 68.2, Fiber 4.7, Sugar 50.8, Protein 12.1

1 avocado (large and ripe)
8 ounces cream cheese
13 ounces sweetened condensed milk
1/3 cup lemon juice
1 (9 inch) graham cracker crust
1 cup pecans (crushed)
1 cup whipped cream

AVOCADO LIME CHEESECAKE

I love Mexican food, but Mexican desserts are limited. Flan is great, but not every time. This recipe has real Mexican flavor with avocados and lime. My friends make me make it constantly. It is unique, easy, and fabulous. You must have an ice cream maker.

Provided by Todd

Categories     World Cuisine Recipes     Latin American     Mexican

Time 3h35m

Yield 8

Number Of Ingredients 6



Avocado Lime Cheesecake image

Steps:

  • Heat cream in a small saucepan until small bubbles appear around edges. Remove from heat and stir sugar into cream until it dissolves. Transfer to a medium bowl and allow to cool.
  • Combine avocado and cream cheese in a food processor and blend until smooth. Add lime juice and process until smooth; whisk into the cooled cream mixture.
  • Fill an ice cream maker with the avocado mixture, and freeze according to the manufacturer's instructions for making ice cream.
  • Spoon avocado mixture into the prepared pie crust; smooth surface with a spatula. Freeze until solid, at least 2 hours. Let cheesecake sit at room temperature until slightly softened yet firm enough to slice before serving, 10 to 15 minutes.

Nutrition Facts : Calories 470.1 calories, Carbohydrate 39 g, Cholesterol 84.5 mg, Fat 34.8 g, Fiber 2.9 g, Protein 4.2 g, SaturatedFat 16.9 g, Sodium 204.5 mg, Sugar 27.5 g

1 ½ cups heavy whipping cream
¾ cup white sugar
1 ½ ripe avocados, peeled and pitted
2 (3 ounce) packages cream cheese, softened
½ cup fresh lime juice
1 (8 inch) prepared graham cracker crust

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