Serves 6 | prep 20 mins | total time
For the base
- 75g pistachio kernels
- 40g unsalted butter
- 6 digestive biscuits (about 90g)
For the cheesecake mix
- flesh of 2 large ripe avocados (about 250-300g total prepared weight)
- 100g creme fraiche
- 150g full-fat cream cheese
- 75g icing sugar, sifted
- juice of 1 lime (about 2 tbsp), or more to taste
- 1 tsp vanilla extract or seeds from 1 vanilla pod
The cheesecakes can be made and chilled up to 2 hours ahead. Don't leave them too long or the avocado will start to brown.
- Preheat the oven to 180°C, fan 160°C, gas 4. Tip the pistachios onto a small baking tray and toast in the oven for 8-10 minutes, then cool. Alternatively, they can be toasted in a dry frying pan for a few minutes, stirring frequently. Gently melt the butter for the base, either in a small pan on the hob or in the microwave, and set aside to cool.
- Put the biscuits and 50g of the toasted pistachio kernels into a food processor and blitz until you have a rough crumb
consistency. Add the melted butter and pulse briefly to combine – keep it quite chunky. Divide the mixture evenly between 6 glasses or large ramekins (don’t compress it too heavily), then chill for 10 minutes.
- For the cheesecake mix, add all the ingredients to a food processor and whiz until combined and smooth. Spoon the mixture on top of the cheesecake base; tap the bottoms on a hard surface to remove any bubbles. Chill for at least 1 hour or up to 2 hours.
- Crush the remaining toasted pistachios to a rough crumb consistency (use a pestle and mortar or put the nuts in a plastic food bag and bash them with a rolling pin). Scatter on the top of the cheesecakes just before serving.