Click to: Share, Shop, & Much More!

No-Bake, Crustless Avocado Cheesecake


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!

You Will Also Like: © 2023 All rights reserved.

Share On Twitter Twitter
Share On Facebook Facebook
Share On Pinterest Google+
Send Email Google+
Share On Share
Twitter Facebook Google+ Google+ Share