No Bake Avocado Cheese Cake: Today is a big day for me, as it is my blogs 3rd Anniversary and I am stepping into the 4th yet another illustrious year.

I thank here the good Lord, my family, friends readers and followers of my blog. Here is a healthy avocado cheese cake as a token of love to all my patrons. I have also posted another cheese cake recipe Strawberry cheese cake. And refer for more Avocado recipes Avocado Fries, Avocado Paratha, Avocado Pasta, Avocado Hummus, Avocado muffins, Green Smoothie bowl with avocados, Guacamole, Avocado Milk Shake and Avocado Deviled Eggs.

This cake I have made with digestive light biscuits and I used very less whipping cream as the avocado filling does not require it much. I love the color and the taste of this cheese cake. You could top this cake with chocolate, chocolate syrup, fresh fruits or any compote or jelly. Tastey & delicious with any of the toppings.

No bake Avocado Cheese Cake recipe

No Bake Avocado Cheese Cake 
Easy Avocado Cheese Cake recipe

Prep time
Cook time
Total time

Yields: 10-12 cm cake
  • (Double the quantity for 20cm cake i have made here 10cm)
    For the biscuit base:
    Digestive Biscuits- 4
    Salt- pinch
    Butter- 2 tablespoons

    For Avocado Cheese Cake Filling:
    Avocado-1 large
    Sugar- 1/4 cup+ 1 teaspoon
    Gelatin- 1/2 tablespoon
    Water- 1 tablespoon
    Hung Yogurt | Cream cheese- 3/4 cup
    Whipped Cream- 1/4 cup (before whipping)
    Vanilla essence- 1 teaspoon

    For the Cherry Compote:
    Cherries- 10 nos
    Sugar-1 tablespoons
    water- 1 tablespoon
Biscuit  Base:
  • Break the digestive biscuits by hand and keep inside the blender jar with a pinch of salt.
  • Add the softened butter and close the lid; pulse to make a uniform wet sand like texture.
  • Check this by press a small portion if it holds its shape the added butter is enough. If it does not retain add more butter and pulse till it holds its shape.
  • Grease the pan with little butter or oil and throw the crumbs inside the cake ring. Press it well with your fingers without any gaps.
  • Refrigerate the base to harden till the filling is ready.
Avocado Cheese Cake Filling:
  • Whip the whipping cream with a teaspoons of sugar and vanilla essence till stiff peaks using a electric beater of hand held whisk. Refrigerate till you use.
  • Hang a cup of thick yogurt in a muslin or cotton cloth to drain the whey water.
  • Soak half a teaspoon of gelatin in a tablespoon of water for 5 minutes.
  • Microwave or double boil on stove top for 15 seconds until it melts.
  • Allow gelatin to cool and reach room temperature.
  • Scoop out the avocado flesh using a spoon and add inside the blender with 1/4 cup of sugar; Puree it with out any pieces. If the color looks dull, then add 2 drops of green food color.
  • Once the whey almost drained from the milk solids remove it and keep inside a deep bowl.
  • Using a electric beater or whisk beat the hung yogurt or the cream cheese well to make a uniform paste without any lumps.
  • Now add the avocado puree and again beat once or twice to combine.
  • Add the gelatin and beat few times. Immediately add the whipped cream and mix once or twice to combine well. Fold with a spatula if necessary.
  • Scoop out the filling and transfer it on the cake base. Tap slightly to remove air bubbles.
  • Refrigerate for 4 hours or overnight.
For the Cherry Compote:
  • Pit the cherries and chop them. In a sauce pan add the cherries with sugar and water.
  • Allow to simmer for 10 minutes till the flesh becomes soft and the syrup if formed.
  • Allow to cool and pour the filling on top of cake and allow to chill.Or pour on top at the time of serving.
  • You could add few drops of lemon juice if you are keeping the dessert outside for longer time as it tend to brown.
Avocado cheese cake recipe

Easy Avocado cheese cake recipe

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