Avocado cheesecake

Avocado cheesecake

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  • 8-10
  • Easy
  • 15 minutes
  • 15 minutes with overnight setting time


  • 250 g tennis biscuits, crushed
  • 100 g butter, melted
  • 2 packets lime jelly
  • 100 ml boiling water
  • 750 g Philadelphia cream cheese
  • 2 large ripe avocados, pureed
  • 15 ml lemon juice
  • Mixed berries, sliced avos and kiwi fruit to garnish

Cooking Instructions

Preheat the oven to 180°C

Prepare the biscuit base by mixing the melted butter into the crushed biscuits.

Press biscuit mixture into the bottom of a 23cm spring form pan.

Place in the oven for 5-8 minutes to crisp the biscuits, remove and cool.

Dissolve the jelly in boiling water,whilst the jelly is dissolving, beat the cream cheese with the pureed avocado and the lemon juice until combined, pour in the dissolved jelly.

Pour the mixture into the spring form pan and allow to set overnight.

To serve, release the cheesecake from spring form pan, garnish with mixed berries, avocado slices and kiwi fruit.


Avocados are super healthy, delicious and more versatile than you'd think. Here are some quick and easy ways of using them in cooking.


Slice, dice, mash, scoop, spread, puree… just eat them! Find our more on avocados here.

TASTE Recipe by: TASTE
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The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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