Best 3 Avocado Cheesecake With Walnut Crust Recipes

Indulge in a culinary masterpiece that harmoniously blends the creaminess of avocado with the tanginess of cheesecake. This Avocado Cheesecake with Walnut Crust is a symphony of flavors, textures, and colors that will tantalize your taste buds and impress your guests. With a rich and silky avocado filling nestled atop a crunchy walnut crust, this dessert is a delightful convergence of healthy and indulgent. The vibrant green hue of the avocado adds a touch of elegance, making it a visually stunning centerpiece for any special occasion. Discover the art of crafting this delectable treat with our easy-to-follow recipe, providing step-by-step instructions and helpful tips to ensure success in your baking endeavor. Explore variations and alternative ingredients to customize your cheesecake to perfection.

Check out the recipes below so you can choose the best recipe for yourself!

NO-BAKE AVOCADO CHEESECAKE

No-Bake Avocado Cheesecake image

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

Ingredients

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

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.

AVOCADO CHEESECAKE WITH WALNUT CRUST RECIPE - (4.4/5)

Avocado Cheesecake with Walnut Crust Recipe - (4.4/5) image

Provided by Wewah

Number Of Ingredients 11

Ingredients

3/4 cup shelled walnuts
1 cup graham cracker crumbs
1/2 cup plus 1 tablespoon sugar, divided
1/2 teaspoon crushed anise seeds
1/4 teaspoon salt
1 envelope unflavored gelatin
1 lemon
1 1/2 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

Steps:

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.

VANILLA BEAN CHEESECAKE WITH WALNUT CRUST

Vanilla Bean Cheesecake With Walnut Crust image

This cheesecake is just plain SEXY. So delicate, sultry and beautiful! A true indulgence for the vanilla connoisseur. The pure white topping so innocently covers the pure decadence! I experienced love at first sight with this cheesecake and I think you will too! Since vanilla, almonds and walnuts are aphrodisiacs, I plan on adding this to my Valentine's Day menu and have posted it here for safe keeping! The recipe was adapted from All-American Sexy Foods by Peggy Cullen. A 10 for total YUM factor! Wine Suggestion: A creamy bubbly, such as Michele Chiarlo Moscato d' Asti Nivole 2003 is a wonderful combination with this dessert. Or try a dessert Trebianno such as Late Harvest Trebianno.

Provided by NcMysteryShopper

Categories Cheesecake

Time 1h25m

Yield 1 cheesecake, 10 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups walnut pieces
1 3/4 cups sugar
4 tablespoons butter, melted
2 cups sour cream
1 tablespoon pure vanilla extract (do not use imitation vanilla)
2 lbs cream cheese, softened
1 vanilla bean, split lengthwise, seeds scraped, preferably Madagascar
4 large eggs, at room temperature
1/2 teaspoon almond extract
1/2 cup heavy cream

Steps:

Preheat oven to 350° and butter a 10-inch springform pan.
In a food processor or blender, pulse walnuts with 1/4 cup of the sugar until finely ground. Add butter and pulse until the mixture looks like moist sand. Press crumbs into bottom of pan. Bake for 12 minutes, or until lightly browned around the edges.
In a small mixing bowl, mix sour cream with 1/4 cup sugar and 1 teaspoon of the vanilla extract. Cover and set aside.
Reduce the oven temperature to 300°.
In a stand mixer fitted with a paddle or using a handheld electric mixer, beat cream cheese on low speed with the remaining sugar and the vanilla seeds until JUST combined. Beat in eggs one at a time. Add remaining vanilla extract and the almond extract. Slowly mix in cream until smooth. Pour batter into pan and bake for 65 minutes or until lightly golden and slightly jiggly in the center.
Immediately pour the sour cream topping over the cheesecake and smooth the surface with back of spoon or spatula.
Return to oven and bake an additional 5 minutes.
Place on wire rack and let cool to room temperature.
Run a thin sharp knife around cake and remove the ring.
Refrigerate for 3 hours. Remove cheesecake and cover loosely with plastic wrap. Return to refrigerator and leave overnight before serving.

Nutrition Facts : Calories 764.5, Fat 62.5, SaturatedFat 30.2, Cholesterol 226.8, Sodium 402.8, Carbohydrate 43.1, Fiber 1.2, Sugar 40.2, Protein 11.8

Tips:

- To ensure a smooth cheesecake filling, make sure the cream cheese is at room temperature before beginning. This will allow it to blend more easily with the other ingredients, resulting in a creamy and homogeneous texture. - When baking the cheesecake, place a pan of water on the bottom rack of the oven. This will create a humid environment, which will help prevent the cheesecake from cracking. - Allow the cheesecake to cool completely before serving. This will help it to set properly and develop its full flavor. - For the best results, use ripe avocados. This will give the cheesecake a rich and creamy flavor. - If you don't have a springform pan, you can use a regular 9-inch pie plate. Just be sure to trim the excess crust from the edges before baking.

Conclusion:

This avocado cheesecake is a delicious and unique dessert that is sure to impress your friends and family. With its creamy avocado filling, nutty walnut crust, and refreshing lime zest, this cheesecake is a perfect balance of flavors and textures. Whether you're serving it for a special occasion or just as a sweet treat, this avocado cheesecake is sure to be a hit.