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.

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

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Description

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

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Ingredients

Units USM Scale 1x2x3x

Crust

• 2 cups crushed graham crackers
• 4 tbsp butter melted

Filling

• 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

Toppings

• chopped pistachio

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Instructions

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.

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