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Avocado Chocolate Cheesecake
Submitted by Creamy Cheesy Cabbage

Avocado Chocolate Cheesecake

Unique cheese cake but avocado and chocolate match very well. Adding avocado to the cheese cake creates nutty aroma and flavor. I didn't use sugar but honey. Less sugar, good fat (from avocado)and fat-free cream cheese. Better than regular cheese cake!"


4 tablespoons Butter
35 Pieces of Town House crackers
8 oz Fat-free Cream cheese, at room temperature
4 tablespoons Honey
1/4 cup Plain Yogurt
1 Egg
1 tablespoon Flour
1 Avocado
1 tablespoon Lemon juice
4 tablespoons Chocolate Chip


1.Put crackers in the Ziploc and crush. Melt butter in a microwave and add to the cracker. Mix well.

2.Transfer the crackers to the baking dish and with hand, press mixture firmly on the bottom of the pan. Chill in the refrigerator until sets.

3.In the meantime, scoop avocado pulp and mash. Add lemon juice. Mix well.

4.Preheat the oven to 350 degrees F.

5.Put the chocolate chips into the bowl and place them in the microwave. Set the microwave for the half power level (do not cook on full strength). Heat for 30-40 seconds and take the bowl out and stir the chocolate. Repeat this until chocolate is melted.

6.In another bowl, whip cream cheese and add honey, egg, yogurt and flour. Mix well. Then add avocado. Mix well.

7.Pour the batter over the crust and then the melted chocolate over the cake as drawing circle. Spread the chocolate only surface. Bake for 50-60 minutes.

8.When the cake gets cool, cut and serve.

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Nutritional Information
Per Serving

no nutrition information available

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