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Avocado cheesecakes


Serves: 6
timePrep time: 20 mins
timeTotal time:
Avocado cheesecakes
Recipe photograph by Laura Edwards

Avocado cheesecakes


Serves: 6
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
471Kcal
Fat
38gr
Saturates
16gr
Carbs
24gr
Sugars
17gr
Fibre
3gr
Protein
7gr
Salt
0.4gr

Billy and Jack

Billy and Jack

Billy and Jack met as contestants on Masterchef in 2016. Since the show ended, the pair have been running popular supper clubs and catering events with their fun and inventive food.
See more of Billy and Jack’s recipes
Billy and Jack

Billy and Jack

Billy and Jack met as contestants on Masterchef in 2016. Since the show ended, the pair have been running popular supper clubs and catering events with their fun and inventive food.
See more of Billy and Jack’s recipes

Ingredients

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

Step by step

Get ahead
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.
  1. 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.
  2. 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.
  3. 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.
  4. 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.

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