No-Bake, Crustless Avocado Cheesecake

Dessert For Chefs

No-Bake, Crustless Avocado Cheesecake


  • 1 ea. Unflavored gelatin packet, 1/4 oz.
  • 2 T. Cold water
  • 1 1/2 c. Skim milk
  • 1/2 c. Sugar, granulated
  • 1/4 t. Kosher salt
  • 1 t. Vanilla extract
  • 1 T. Lemon zest
  • 2 c. Avocados from Mexico, stage 3, 1/2" dice
  • 1/2 lb. Cream cheese, 1" dice
  • 3 t. Cold water


  1. In measuring cup or small bowl, sprinkle gelatin over water and let sit for 5 minutes.
  2. In small, heavy saucepan, combine milk, sugar, salt, vanilla, and lemon zest. Set over medium heat and cook, stirring occasionally, until ring of bubbles appears around edge of milk, 5-6 minutes.
  3. Add gelatin to saucepan and simmer, stirring with a wooden spoon until gelatin has completely dissolved, about 1 minute.
  4. Pour mixture through strainer into bowl and set aside. Discard lemon zest.
  5. In food processor, pulse cheese and avocados 10-12 times to incorporate.
  6. Pour in hot milk mixture and process until very smooth.
  7. Rinse six 4-oz. ramekins with cold water, pour out the water but do not dry ramekins.
  8. Evenly distribute hot avocado mixture into ramekins.
  9. Press a piece of plastic wrap directly onto the surface of the mixture to avoid browning.
  10. Refrigerate until set, at least 3 hours. Let sit at room temperature 10 minutes before serving.
  11. No-Bake Avocado Cheesecake is best when served the same day; any leftovers should be covered with plastic wrap and refrigerated.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes! © 2024 All rights reserved.

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