Kate’s Avocado Cheesecake

Avocado Cheesecake

Take your love of avocados to a whole new level with In The Kitchen With Kate’s Avocado Cheesecake. It’s creamy, it’s zesty, it’s delicious!

  • Recipe serves: 12
  • Prep Time 20 min


  • - Base -
  • 175 g digestive biscuits
  • 100 g Flora Dairy Free Avocado & Lime spread
  • - Cheesecake -
  • 400 g cream cheese
  • 2 medium avocados, smashed
  • 130 g caster sugar
  • juice from 2 limes
  • 1 tsp lime zest
  • 200 ml Elmlea Double Light
  • strawberries & optional cream to decorate
  • 1x20cm deep baking tin


  1. Crush digestive biscuits to form fine crumbs either in a food processor or place them in a Ziplock bag and crush with a rolling pin.
  2. Pour over the melted Avocado and Lime Flora Dairy Free spread and mix until evenly combined.
  3. Tip the mixture into a deep 20cm loose bottom round tin and press into the bottom and up the sides about an inch.
  4. Place in the fridge to set while you make the filling.
  5. In big bowl beat together the cream cheese, double cream, sugar and smashed avocado until smooth. Add the lime juice and zest and mix until combined.
  6. Pour onto the chilled base and place in the fridge to set for at least 4 hours, preferably overnight.
  7. Serve with fresh strawberries and cream. Enjoy