Avocado Cheesecake

A rich twist to a classic favorite

Avocados are native to México. In fact, the word avocado comes from the Nahuatl word ahuacatl. Traditionally paired with savory dishes, they can be used in desserts too.

This no-bake cheesecake is strong on crust and lighter on cream cheese filling than other varieties of cheesecake. The avocado gives it just the right amount of richness so that less is more. The strawberry and whipped cream garnish pull together the colors of the Mexican flag. It’s best to make it a day ahead for best results. Viva la postre (that’s Spanish for dessert)!



Ready In:

6hrs 25min

Good For:



Graham cracker crust:

1 packet graham crackers (9 graham sheets), crushed and pulverized*

6 1/2 Tablespoons butter, melted

1/4 cup brown sugar

1/4 teaspoon cinnamon 

Avocado cream cheese filling:

8 oz. cream cheese

1 ripe avocado, peeled, pitted, mashed

1/2 cup half and half

1/2 cup white sugar


*polvo means dust in Spanish

Here’s how you do it…

Graham cracker crust:


  1. Mix dry ingredients. Drizzle in melted butter and mix together until fully blended and cracker dust is thoroughly coated. 
  2. Press into springform pan, lined with parchment on the bottom. Bake at 325 degrees for 10 minutes. Allow to cool completely. 

Avocado cream cheese filling:

  1.  Mix all ingredients and place in blender. Blend until thoroughly mixed and smooth. Pour into cooled crust. Place in refrigerator for at least six hours, preferably overnight.
  2. Garnish with sliced strawberries and whipped cream.


Without this indigenous plant, Mexican food would not be what millions, if not billions of people know and love today. The word avocado is derived from ahuacatl. Not only does it mean the tasty, creamy fruit, but it also means testicle!

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