Ingredients
- 1 ea. envelope unflavored gelatin
- 2 T. cold water
- 1 ea. lemon
- 1-1/2 c. skim milk
- 1/2 c. + 1 T. sugar
- 1/4 t. salt
- 1 t. vanilla extract
- 2 ea. Avocados From Mexico, halved, pitted, peeled and diced
- 8 oz. fat-free cream cheese, softened and cut into 1-inch pieces
Instructions
- In measuring cup or small bowl, sprinkle gelatin over water and let sit for 5 minutes.
- With vegetable peeler, remove strips of zest (yellow portion only) from lemon. Save lemon for another use.
- In small, heavy saucepan, combine milk, 1/2 cup sugar, vanilla and lemon zest. Set over medium heat and cook, stirring occasionally, until ring of bubbles appears around edge of milk, 5 to 6 minutes. Add gelatin to saucepan and simmer, stirring with a wooden spoon until gelatin has completely dissolved, about 1 minute. Pour mixture through strainer into bowl and set aside. Discard lemon zest.
- In food processor, pulse to combine avocados and cream cheese, 10 to 12 pulses. Pour in hot milk mixture and whirl until very smooth. Rinse 8 1/2 cup ramekins with cold water, pour out the water, but do not dry ramekins. Divide hot avocado mixture evenly amongst ramekins.
- Refrigerate until set, at least 3 hours. Let sit at room temperature 10 minutes before serving. Serve with raspberry sauce, if desired.
- Cheesecake Avocado Gelatin is best when served the same day; any leftovers should be covered with plastic wrap and refrigerated.
DESCRIPTION
This is an easy no-bake cheesecake dessert that’s sure to become a hit at your house. It has a smooth, creamy texture thanks to avocados and a subtle tang thanks to the lemon. Why not serve it after one of our favorite dinner recipes?
Avocado cheesecake pairs well with these main dishes:
FAQ
How do you freeze cheesecake?
Freezing cheesecake is easy. To freeze individual slices, you can wrap them in foil or plastic wrap and place them in plastic bags in the freezer.
Where did cheesecake originate?
It’s believed that cheesecake originated in ancient Greece. It’s believed that cheesecake originated in ancient Greece. It was even served at the first Olympic Games to athletes in 776 B.C.
Who invented cheesecake?
The oldest known cheesecake recipe is credited to the writer Athenaeus. This recipe dates all the way back to 230 AD! However, it was likely much different from the cheesecake we know today. Cream cheese and sugar were not in these recipes.
How long does cheesecake last?
Cheesecake can be stored in the fridge for 3 to 4 days, per USDA food safety recommendations. According to the USDA’s Food Safety and Inspection Service, food that is frozen and continuously stored at 0 °F will always be safe for consumption at a later date.
