Chocolate Avocado Cheesecake with Raspberry Swirl (Vegan)

A decadent and surprisingly healthy vegan cheesecake. Creamy avocado meets rich chocolate in this smooth, irresistible dessert, swirled with a bright and tangy raspberry compote.

    Prepare to be amazed! If you haven't tried an avocado-based dessert, this Chocolate Avocado Cheesecake will change your mind forever. The avocado creates an unbelievably smooth and creamy texture, replacing dairy while adding a subtle richness. The dark chocolate provides an intense, decadent flavor, perfectly balanced by the vibrant swirls of raspberry. This cheesecake is not only vegan, but it’s also packed with healthy fats and nutrients. It's the perfect guilt-free indulgence, and a guaranteed crowd-pleaser! The texture is out-of-this-world creamy, the flavor is intensely chocolatey with a refreshing burst of raspberry, and it’s surprisingly easy to make.

Ingredients:

• For the Crust:
  • 1 1/2 cups (about 18) chocolate wafer cookies, finely crushed
  • 1/4 cup (4 tablespoons) vegan butter, melted
• For the Cheesecake Filling:
  • 2 large, ripe avocados
  • 1 cup (200g) granulated sugar
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1/2 cup (120ml) plant-based milk (almond, soy, or oat)
  • 1/4 cup (60ml) fresh lemon juice
  • 1 teaspoon vanilla extract
  • Pinch of salt
• For the Raspberry Swirl:
  • 1 cup fresh or frozen raspberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon fresh lemon juice

• Instructions:

  1. Make the Crust:
     • Preheat oven to 350°F (175°C).
     • In a medium bowl, combine the crushed chocolate wafer cookies and melted vegan butter. Mix well until it resembles wet sand.
     • Press the mixture firmly and evenly into the bottom of a 9-inch springform pan.
     • Bake for 10 minutes. Remove from the oven and let cool slightly.
  2. Make the Raspberry Swirl:
     • While the crust bakes, make the raspberry swirl. In a small saucepan, combine the raspberries, sugar, and lemon juice.
     • Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens into a compote (about 5-7 minutes).  
     • Let cool slightly.
  3. Make the Cheesecake Filling:
     • In a food processor, combine the avocados, sugar, cocoa powder, plant-based milk, lemon juice, vanilla extract, and salt.
     • Process until completely smooth and creamy. You may need to scrape down the sides a few times.
     • Taste the filling and adjust sweetness or tartness as needed.
  4. Assemble and Bake:
     • Pour the chocolate avocado filling over the slightly cooled crust, smoothing the top with a spatula.
     • Spoon dollops of the raspberry compote over the filling. Use a knife or skewer to gently swirl the raspberry into the chocolate, creating a marbled effect. Be careful not to overmix.
     • Bake for 30-40 minutes, or until the edges are set and the center is slightly wobbly.
     • Turn off the oven, and let the cheesecake cool completely IN the oven with the door slightly ajar. This prevents cracking.
     • Once cooled to room temperature, chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, before serving. This allows it to firm up and the flavors to meld.

• Nutritional Estimate (per serving, approximately):

  • Calories: 350-450
  • Protein: 5-7g
  • Fat: 25-30g
  • Carbohydrates: 30-40g