With Shavuot is just around the corner, many of us are frantically looking for our favorite cheesecake recipes from last year. However, if you are the adventurous type and would like to make something out of the mainstream, here is my unorthodox version of the iconic Shavuot cheesecake.
This cheesecake is perfect for the egg allergics as it egg-free.
(Scroll down to see a picture).
Crust
1.5 cup breadcrumbs
2 tbsp honey
3 tbsp sesame seeds
6 tbsp oil
Filling
2 ripe avocados, peeled and seeded
3 tbsp sugar (or 2 tbsp honey)
1/3 cup lemon juice
8-9 oz (250 gr) cream cheese
1. Combine crust ingredients to form moist, crumbly dough. Press onto the bottom and sides of a 9″ pie plate and bake for 15 minutes. Cool to room temperature.
2. Combine sugar with half the lemon juice and cook until sugar dissolves. (Omit this step if using honey)
3. In a food processor, puree the avocado and process with cheese, dissolved sugar (or honey), and juice until smooth. Pour into the crust and refrigerate overnight.
Could be served with whipped cream.
And now for the picture (I have warned you…)
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It was nice to “meet” you on Cooking Manager. I am very intrigued by your avocado cheesecake. Do you serve it up as a sweet dessert? I make a smoked salmon cheese cake every Shavuot as a savory appetizer. I see a savory cheesecake trend starting here, it’s giving me wonderful ideas!
Miriyummy, Thanks so much for stopping by. Yes, this is a sweet desert. Your salmon cheesecake idea sounds amazing, but unfortunately we don’t eat dairy and fish together.
It was nice to “meet” you on Cooking Manager. I am very intrigued by your avocado cheesecake. Do you serve it up as a sweet dessert? I make a smoked salmon cheese cake every Shavuot as a savory appetizer. I see a savory cheesecake trend starting here, it’s giving me wonderful ideas!
Keep up the good work, I like your writing.