gluten-free avocado cheesecake with walnut crust {gluten free cheesecake}

avocado makes me smile.  it’s bright, fresh, creamy, and filling.  it’s the first “big people food” we feed our babies, and my a-girl and i could eat it every morning, halved and drizzled with balsamic vinegar, and spooned from the peel.  in the interest of full disclosure, though, i might be the only one of our crew who loved this avocado cheesecake recipe.   which is very bad, because although it’s practically a health-food recipe, someone had to eat it all.


Avocado Cheesecake b


it’s got a slightly licorice-y taste from the fennel, and the contrast of the cool, citrus-y filling with the crunchy crust makes for perfect balance.


grain-free avocado cheesecake with walnut crust {gluten free cheesecake}


  • 3/4 cup shelled walnuts or walnut pieces
  • 1 cup gluten-free graham cracker crumbs
  • 1 tablespoon baking stevia (or honey)
  • 1/2 teaspoon anise seeds (or 1/4 teaspoon anise extract)
  • 1/4 teaspoon salt
  • 1 tablespoon gelatin
  • 1 lemon
  • 1 1/2 cups almond milk or skim milk
  • 1/2 cup sugar or baking stevia
  • 2 teaspoon vanilla extract
  • 2 ripe avocados, pitted, peeled, and diced
  • 1 8 ounce package Neufchatel cheese, softened and cut into pieces
  • 1 lime or lemon for garnish (optional)


  1. Preheat oven to 350 degrees.
  2. In food processor, pulse walnuts until finely ground.
  3. Add graham cracker crumbs, 1 tablespoon stevia, anise, and salt; pulse several times to combine.
  4. Add 2 tablespoons water and pulse until ingredients resemble coarse sand.
  5. Press into bottom of an 12 lined muffin cups; bake 10 minutes.
  6. Allow to cool completely.
  7. In measuring cup or small bowl, combine gelatin with 2 tablespoons water; let stand for 5 minutes.
  8. With vegetable peeler, remove strips of lemon zest (yellow only).
  9. In a saucepan, combine milk, 1/2 cup sugar or stevia, vanilla, and lemon zest and bring to a bowl.
  10. Add gelatin and simmer until dissolved (about 1 minute).
  11. Strain and discard lemon zest.
  12. In food processor, combine avocados and cream cheese.
  13. Pour hot milk mixture into food processor, and blend until smooth.
  14. Pour into baked crusts, cover, and refrigerate at least 2 hours or until set.
  15. Serve, if desired, with tiny lemon or lime wedges.

are you an avocado lover?  i’d love to hear your favorite way to enjoy it.  🙂  and for the original version of this recipe, click over to allrecipes!

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