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Avocado in cheesecake? We promise you won't notice! Apart from the lush creamy texture it provides.
Chocolate Avocado Cheesecake
Duration1 hr 20 mins
Prep Time20 mins
Servings8 people


  • 2 1/2 avocado ripe
  • 1/2 lime (juice)
  • 2 tbsp peanut butter
  • 1 chocolate bar
  • 4 tbsp cocoa powder
  • 6 tbsp agave syrup
  • 1/2 tsp salt
  • 170 g pitted dates
  • 220 g hazelnuts and peanuts
  • 3 tbsp cocoa powder
  • 1 pinch salt


  • 1. Soak the dates for 10 minutes in boiling water.
  • 2. Blend the dried fruit coarsely.
  • 3. Then blend all the ingredients of the base in a food processor until you obtain a thick mixture.
  • 4. Press the dough into a springform pan and place in the freezer.


  • 1. Melt the chocolate bar in a double boiler
  • 2. Meanwhile, put the rest of the ingredients in the blender and add the melted chocolate when ready.
  • 3. Blend until you get a homogeneous mixture.
  • 4. Pour the cream obtained over the base and place in the freezer until the cream has thickened.
  • 5. Keep in the fridge for up to 4 days
This recipe was republished with permission from Gloria Vegan Stories.
Find the original recipe here.