Ingredients
- 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
Instructions
- In measuring cup or small bowl, sprinkle gelatin over water and let sit for 5 minutes.
- 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.
- 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 cheese and avocados 10-12 times to incorporate.
- Pour in hot milk mixture and process until very smooth.
- Rinse six 4-oz. ramekins with cold water, pour out the water but do not dry ramekins.
- Evenly distribute hot avocado mixture into ramekins.
- Press a piece of plastic wrap directly onto the surface of the mixture to avoid browning.
- Refrigerate until set, at least 3 hours. Let sit at room temperature 10 minutes before serving.
- 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!
