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Suavo Avocado® Cheesecake with Walnut Crust

Prep Time
20 minutes
Total Time
2.5 hours


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 Suavo Avocados, halved, pitted, peeled and diced

8 ounces fat-free cream cheese, softened and cut in piece


  1. Heat oven to 350°F.
  2. 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.
  3. Press into bottom of an 8 1/2-inch springform pan. Bake 20 minutes; cool completely.
  4. In measuring cup or small bowl, combine gelatin with 2 tablespoons water; let stand for 5 minutes.
  5. With vegetable peeler, remove strips of lemon zest (yellow portion only).
  6. 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.
  7. In food processor, combine Suavo Avocados and cream cheese. Pour hot milk mixture into processor; process until very smooth.
  8. 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.

Cheesecake is best when served the same day; any leftover cheesecake should be securely covered with clear plastic wrap and refrigerated.