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Avocado Cheesecake with Pistachio Crust

Avocado is nowadays being used in many different dishes, including desserts. Try out for yourself this fantastic combination of Avocado Cheesecake with a delicious crunch Pistachio Crust! 

Makes: 13cm cake

You will need:

For the Crust:

  • Lamb Brand Pistachios, 150g 
  • Lamb Brand Salt, pinch 
  • Medjool dates, 6 pitted 
  • Maple syrup, 1 tbsp 
For Filling:
  • Lamb Brand Pistachios, 75g 
  • Lamb Brand Salt, pinch 
  • Medium sized avocados, 2 de-seeded and peeled 
  • Maple syrup, 3 tbsp. Lemon juice, 1 tbsp. 
  • Orange blossom water, 1 tsp. 
Optional Toppings:
  • Lamb Brand Pistachios, chopped for sprinkling 
  • Orange zest, for sprinkling 
  • Edible flowers

All you have to do is:

  • Prepare the crust
    1. Place all crust ingredients, except maple syrup, into a food processor and process into a crumble.
    2.  Add maple syrup and process again into a sticky crumble. 
    3. Transfer this mixture into a 13cm springform pan and press into a crust along the base and sides. Place in the freezer. 
  • Meanwhile, prepare the filling
    1. Place all filling ingredients, except pistachios, into a food processor and process until smooth.
    2. Add in pistachios and pulse until they are roughly chopped. 
    3. Take the pan out of the freezer and transfer the mixture into the prepared crust shell. 
    4. Carefully smooth out the top to even it out. 
    5. Sprinkle with any decorative toppings.
    6. Freeze for 4-5 hours or overnight. 


  • Keep any leftovers frozen and take out from freezer about 15 minutes before serving. 
  • Triple for a 6 inch pan