A new experiment from my corner kitchen. It is light, creamy, and yet not at all complicated to recreate. That’s what I like about comfort food. Who says comfort foods can’t be desserts !!!


This was one of my experiment for about 4 months ago already. I have just been too lazy to put it on here. For one reason, it didn’t come up to my expectation taste-wise, but it didn’t actually fail. I just could have made it better. Basically, like other no-bake cheesecakes, this one needs to be refrigerated well before serving or it’s going to melt away like ice left out on a hot day.

I went to the grocery one day in May 2013, and found some nice and ripe avocados. They were soft but not over rippened. I immediately related to the cheesecake texture, the moist, soft, and creamy texture of it. Right then, I finished by grocery shopping weekend by adding few more ingredients not on my grocery notes for a simple cheesecake. I got oreo cookie crumbs, some butter, and creamcheese. Even though I always try to be health concious, the light, low fat creamcheese is never on my list. If you get fat, get fat properly!

Lately with the increasing popularity of Instagram, I also joined the crowd and made my own account. I started to learn to touch up my food pics and post them there to share with people. It was fun! I even got an offer to share my photos on a food section of a local news paper. That was quite a compliment for such noobie like me. I guess it was beginner’s luck… But anyways, I found this cheesecake photo in the pile of photos and realized I had never shared the recipe, hence the purpose of this post.

This is purely my imagination and creativity, so I do not guarantee all the ingredients are of perfect scale. Please note that there are plenty ways to improve this recipe, so consider this as a rough idea and try to develop your own. It’d be great if you try this and share your adjustments in the recipe, the way you like it ๐Ÿ™‚

Serving: About a 9″ round spring-form pan.
Preparation time: 30 minutes, plus chilling time about 1 day

For the base:
– 2 cups Oreo cookie crumb
– 1/2 cup butter
– 3 tbsp ground coffee
– 3 tbsp maple syrup, or jsut honey or simple syrup

For the creamcheese layer:
– 1 pack of creamcheese, at room temperature
– 2 ripe avocado, scooped out and smashed
– sugar to taste

– To make the base, mix all the imgredients well together. It should form a slightly wet mixture of cookie crumb. Press the base as evenly as you can at the bottom of the spring-form pan. Set aside in the fridge to firm up.
– In a large bowl, beat the soft creamcheese until smooth (around 30 seconds at room temperatre). Add the sugar gradually and beat until well blended. The creamcheese should taste sweet to accommodate the bland taste of avocado and the sourness of the cheese.
– Add the smashed avocado to the creamcheese mixture and mix well until you obtain a smooth creamy mixture.
– Pour the avocado creamcheese in the spring-form pan. Cover with a plastic wrap, and store in the fridge for at least 1 day, or until the creamcheese mix sets.
– Serve cold out of fridge, garnish with raisin, sultanas, and some toasted sesame seeds (all optional).

– The coffee in the base was a big adventure for me, since I tried that out of random thoughts. However, to my taste, it was quite good, as it has the acidity to balance out the fattiness in the creamcheese. It also acts as a kick to the cake. You can totally ignore this if you find it too tacky to try.
– I originally used the “diet” creamcheese but found it sour and way less creamy. It was like a hard form of sour cream. I would suggest trying this recipe with the original creamcheese.
– As this is a creation of my imagination, as I mentioned above, I do not have any specific tip to share. Just enjoy adjusting it with your personal touch!

Bon apetit !!!



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