Desserts/ Gluten Free/ Low Carb/ Vegetarian

Avocado Cheesecake

avocado cheesecake

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An avocado cheesecake with a chocolate nut crust makes a delicious dessert or treat.   As well as being low in carbs and gluten free this is also a great option for anyone following a LCHF diet too.  It’s delicious and easy to make which is always a bonus in my kitchen!

Low Carb & Gluten Free


I decided to make cupcake sized cheesecakes on a whim but this mixture should still be enough for a small cheesecake pan.  These are deliciously rich and creamy so you may want to make them in muffin form as I have to limit the feeling of “that was rich, I’m stuffed.  Oh, go on, I’ll have another” to be followed with regret and cries of “why!”.  You were warned. I used muffin cases and baked the crust first.  The filling is then set and I removed the cases for the photographs to show the chocolate base.  They look much nicer to serve this way too.


Although I used ground hazelnuts for the base, I think walnuts would make a great base too.  The chocolate flavouring is purely of choice.  I liked the idea of avocado, lime, chocolate and hazelnuts as a flavour combination.  I also thought that making an avocado cheesecake was an easy way to use up the surplus avocados I had rather than a guacamole. 

Delicious Cheesecake!

Gelatin was used to help set the cheesecake filling but to keep it vegetarian, use agar agar instead.  It helps the cheesecake to set as I didn’t want to bake this.  The lime helps the avocado keep it’s colour without browning as well as giving a much needed lift to the rich creaminess of the cheesecake.

As I had made 12 and we can only eat so much (despite giving a good try!) I froze a few.  They were delicious and I munched them straight from the freezer without defrosting them.  Almost like an ice-cream.  


Avocado Cheesecake
Yields 12
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  1. 2 tablespoons (5g) cocoa powder
  2. 1/4 cup (56g) butter, melted
  3. 2 cups(230g) hazelnut flour/ground hazelnuts
  4. 2 tablespoons (25g) erythritol
Cheesecake filling
  1. 2 Avocados, peeled and stone removed
  2. 8 oz (224g) cream cheese, softened
  3. 1/2 cup (104g) erythritol
  4. zest and juice of 2 limes
  5. 1 sachet of gelatin
  6. 1 cup (226g) coconut milk
  1. Preheat the oven to 180C/350F degrees.
  2. Blend the crush ingredients together until the mixture looks like wet breadcrumbs.
  3. Line a muffin tin with cases.
  4. Press down the base mixture into the cases until firm.
  5. Bake for 20 minutes.
  6. Remove and cool.
  7. Place all of the cheesecake filling ingredients into a blender or food processor and blitz until smooth.
  8. Pour into the muffin cases and place in the fridge to set for a couple of hours.
  9. Eat and enjoy!
  1. Made 12 cheesecakes.
  2. Nutritional Info per cheesecake – 284 Calories, 27g Fat, 5g Protein, 8g Total Carbs, 4g Total Fibre, 4g Net Carbs
Divalicious Recipes

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  • Reply
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    July 11, 2019 at 7:41 pm


  • Reply
    Anne Rogers
    October 10, 2016 at 4:08 am

    Hi Angela, I hope it wasn’t too scary with the hurricane? I don’t like avocado’s so I’m going to try using zuccinie’s.

    • Reply
      Angela Coleby
      October 11, 2016 at 7:00 am

      Luckily it wasn’t too bad for us, unlike Haiti who seemed to have got the worst of it.

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