Avocado Pistachio Cheesecake

Trying my trusted cheesecake recipe with Avocadoes and Pistachios, it was good! Avocado Pistachio Cheesecake is a type of no-bake cheesecake where crust is prepared with graham crackers topped with an avocado infused cream cheese and topped with generous amounts of pistachio

Making this cheesecake was adhoc, was planning to make some fruity ones but the supermarket that I usually go to was not cooperative, the fruits that I was intending to use was out of stock so I had to do last minute changes and used avocadoes instead. It was a perfect timing becuase usually avocadoes in New Zealand is quite pricey, at its worse the average price is at NZ$5.00 and the highest price on record can go more than NZ$10.00. There is quite a demand out here, Kiwi’s love avocadoes on everything, damn you smashed avocado sandwich why did you become so trendy, but several weeks ago the prices were really good where you can get 3 for $1.00 for a good quality Haas Avocadoes, I took advantage of that situation and brought a lot of unripe ones and some of them went into this wonderful recipe that I was not expecting to be a hit. Honestly it was one of the best cheesecake recipes I made and my neighbours who we shared this with can attest.

I based it on my trusted recipe but instead of using 750 grams of cream cheese, I used 500 grams and replace then 250 grams of cream cheese with avocadoes instead. And to make it pretty since I don’t have other green options at hand for my topping, I used crushed pistachios to finish it off. The result was a not too sweet cheesecake with nice hints of nutty avocado plus an added crunchy texture from the pistachios. I encourage you to try this, and tell me how did it go.

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Avocado Pistachio Cheesecake

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  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: 1 1x
  • Category: Dessert
  • Cuisine: Freestyle


Avocado Pistachio Cheesecake is a type of no-bake cheesecake where crust is prepared with graham crackers topped with an avocado infused cream cheese and topped with generous amounts of pistachio


Units Scale



  • 2 pcs 250 g cream cheese, room temperature
  • 2 pcs medium sized avocado
  • 1 1/4 cup powdered sugar
  • 1/3 cup roughly chopped dark chocolate
  • 250 ml fresh cream
  • 4 tsp gelatine
  • 2 tbsp boiling water



  1. Combine 2 cups crushed graham crackers and 4 tbsp butter, make sure it’s mixed well and butter is evenly spread throughout the crushed crackers, press it in a 9 in pie pan.
  2. Bake in a preheated oven at 180C for 10 minutes (this makes the crust firmer, but you can omit this process if you wanted to)
  3. Chill in fridge for around 20 minutes.
  4. Place cream cheese and sugar in a bowl together; using an electric mixer beat the cheese until thoroughly mixed and creamy.
  5. Place avocadoes in a nutribullet or food processor then process until mashed and resembles a thick paste. Add this to the cream cheese mixture then continue to mix with electric mixer.
  6. Dissolve gelatine in hot water then let it cool for a while. Once cooled down add into the cream cheese mixture, continue to beat until mixture becomes fluffy.
  7. Whip the fresh cream until light and fluffy, add whipped cream and roughly chopped dark chocolate into the cream cheese mixture, then fold until it’s evenly mixed.
  8. Pour over the prepared crust.
  9. Top it with the chopped pistachio as much as you want. Refrigerate for at least 6 hours before serving.


10 Responses

  1. That looks so inviting! Where’s the dark chocolate?

  2. Chef Mimi says:

    I have an avocado pie on my blog, but not a cheesecake. This is a stunner! Printing!

  3. I added a lot of nuts. I like to eat nuts very much. I really look forward to it.

  4. Hannah says:

    Now we’re talking! I made an avocado pie for one of my books, but this is just next level!

  5. suituapui says:

    Not really into cheesecakes but I love avocado and pistachio too – sure would love to give this a try!

  6. This sounds great and I love the pistachio topping.

  7. I have never used an avocado in a sweet preparation. I think this first recipe of that kind that makes me want to try it! The color is gorgeous, and I imagine the texture to be creamy and smooth.

  8. Looks amazing! I have to say it would never have occurred to me to put avocado in a cake of any kind, but then I remembered back to the few months I spent in Brazil back in the day, where they eat avocados as a fruit, eaten with sugar on top! In that context, it makes a lot of sense…

  9. I’ve tried few times an avocado-based dessert (mousse), and I honestly wasn’t impressed too much. But this cheesecake looks and sounds so good that I would definitely love a slice or two 🙂

  10. I am highly eager to try the recipe for Avocado Pistachio Cheesecake but not with butter. I wish to bake the cake with organic ghee as a healthy butter substitute. Will it be a good choice in terms of taste, I am going to try ghee baking for the first time in my life. Any suggestions, friends?

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