A cheesecake that has the prettiest spring-green color, whipped with avocado and topped with fresh fruit?? Yes please! Those are the features of my newest recipe, Creamy Avocado Cheesecake and it’s the perfect way to celebrate the new season!
This refreshing cheesecake should definitely be at the top of your list. It’s so quick and enjoyable to make, and is also wonderfully decadent. The avocado in this recipe adds an extra creaminess and a touch of surprise to a classic dessert. And instead of the traditional graham cracker crust, I made a citrus shortbread crust, which is the perfect crunchy and buttery accompaniment to the airy filling.
Like my other recipes, this creamy avocado cheesecake is great for entertaining. The crust gets a quick 15-20 minutes in the oven and the filling requires no baking at all. It can be made ahead, and is of course, a beautiful dessert you can feel proud serving at your next gathering.
Here’s how this super easy recipe goes down.
First, make the citrus shortbread crust. Press the dough into your tart pan, prick with a fork and bake. (Be sure to see my helpful baking notes at the bottom of the recipe). Remove from the oven and allow it to cool. While the crust is cooling, start making the avocado cream cheese filling.
Start by mixing the avocado and sour cream in a food processor until you get a silky smooth mixture. Add it to your mixer and combine with the other filling ingredients. Pour the filling into your cooled crust and refrigerate until set. Decorate with your favorite fresh fruit and serve.
Easy. Beautiful. Delicious.
Stay tuned for another cheesecake recipe coming next week. It’s even easier than this one!!
- Citrus Shortbread Crust:
- 2 cups all purpose flour
- ½ cup granulated sugar
- ½ teaspoon baking powder
- Pinch of salt
- 1 ½ sticks cold unsalted butter, diced
- 1 egg yolk
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- Avocado cream cheese filling:
- 1 avocado, diced
- 4 oz sour cream, room temperature
- 12 oz cream cheese, not whipped, room temperature
- ½ cup granulated sugar
- 1 tablespoon all purpose flour
- 1 teaspoon pure vanilla extract
- blueberries, for garnish
- blackberries, for garnish
- basil leaves, for garnish
- Preheat the oven to 400 degrees F. Set aside an 8″ x 11 1/2″ rectangular tart pan with removable bottom. You can also use smaller tart pans and discard any extra dough.
- To make the crust combine the flour, sugar, baking powder and salt in the bowl of a stand mixer fitted with a dough hook, until combined. Add the cold butter and mix until crumbly. Add the egg yolk, juice and zest and mix until it forms a ball.
- Press the dough into the bottom and up the sides of your tart pan. Take extra care to press the dough evenly throughout. Use a straight sided, round dry-measuring cup to further compact the dough, by pressing the cup firmly against the sides and bottom.
- For an extra clean and sharp look, I like to press the dough a little further up the sides past the top of the rim, and with a knife, scrape off the extra dough.
- *See helpful note for baking.*
- With a fork, prick the tart all over and bake for 10 minutes. Lower the heat to 350 degrees F, and bake for 7-10 minutes longer, until lightly golden. Place on a cooling rack and allow to cool while you make the filling.
- To make the filling, combine the avocado and sour cream in a food processor fitted with a metal blade, until well blended and completely smooth, about 5 minutes. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth, about 3 minutes. Add in the sugar and mix well. Then, add the avocado mixture, flour and vanilla and mix until well combined.
- Pour the filling into the cooled crust and chill until set. Decorate with fresh fruit and serve.
- The cheesecake will last about 2-3 days, covered in the fridge.