Avocado cheesecake

Total time: 4hr 30m
Preparation Time: 30m

For 12 piece

Nutritional Information

Contains 389 Kcal, 4g Protein, 24g Carbohydrates, 30g Fat


  • Base
  • 200 g biscuits (e.g. Gran Cereale Classico)
  • 125 g butter, soft
  • Cheesecake mixture
  • 1 lime
  • 4 avocado
  • 140 g icing sugar
  • 100 g crème fraîche
  • 1.5 dl full cream
  • 3 leaves gelatine
  • 2 tbsp water
  • Raspberry jelly
  • 1 tbsp icing sugar
  • 150 g frozen raspberries
  • 1 leaf gelatine
  • Utensils
  • One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased

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  • Base

    Finely crush the biscuits in a plastic bag using a rolling pin, transfer to a bowl.
  • Mix the butter in with the biscuits, spread over the base of the prepared cake tin. Press down firmly with the base of a glass, refrigerate for approx. 15 mins.
  • Cheesecake mixture

    Cut the avocado into pieces, squeeze 2 tbsp of lime juice, puree. Stir in the crème fraîche and icing sugar. Beat the cream until almost stiff.
  • Place the gelatine in cold water for approx. 5 mins., squeeze out, dissolve in boiling water. Mix with 2 tbsp of the avocado mixture and immediately stir into the remaining mixture. Carefully fold in the cream.
  • Spread the mixture over the biscuit base, chill for approx. 45 mins.
  • Raspberry jelly

    Bring the raspberries and icing sugar to the boil, remove the pan from the heat, place the gelatine in cold water for approx. 5 mins., squeeze out, stir into the raspberries, pour into a bowl and allow to cool a little. Spread the raspberry jelly onto the cheesecake, chill for approx. 3 hrs.
  • Tip:

    Decorate with fresh raspberries and chopped pistachios.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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