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!
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