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Avocado Pistachio Cheesecake

  • 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.