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Avocado Cheesecake Bites with Pistachio Shortbread Crust Recipe

Delicious, creamy cheesecake squares made with Fresh Hass Avocados and a pistachio shortbread crust.

Yields: 16 bites

Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 12 hours, 45 mins
Re-Calculate: Ingredients
Serves:

Ingredients

Avocado Cheesecake Filling Instructions

  • 1 1⁄2 Tbsp. powdered gelatin
  • 1⁄2 cup water
  • 1 lb. cream cheese
  • 2 ripe, Fresh Hass Avocados, peeled, seeded and quartered
  • 1⁄2 cup sugar
  • 2 Tbsp. fresh lemon juice
  • 7 oz. yogurt
  • 8 oz. whipping cream
  • Pistachio Shortbread Crust (see make-ahead recipe below)
  • 2 Tbsp. finely chopped pistachio, for garnish

Pistachio Shortbread Crust Ingredients

  • 1 (5.3-oz.) box shortbread cookies
  • 1 cup shelled (unsalted) pistachios, lightly toasted on a cookie sheet
  • 1⁄4 cup sugar
  • 1⁄2 tsp. sea salt
  • 1 tsp. grated lemon peel
  • 2 oz. butter, melted

Instructions:

Avocado Cheesecake Filling Instructions

  1. Combine gelatin and water in a small bowl and place over double boiler, stirring until gelatin dissolves. Remove from heat and set aside.
  2. In a standing mixer with paddle attachment, cream together cream cheese and sugar until combined and smooth. Set aside.
  3. In a food processor, add lemon juice with avocado and process until smooth.
  4. Add avocado mixture to cream cheese mixture and mix together until well combined.
  5. Place whisk attachment on mixer. With mixer running, gradually add the warm gelatin to the avocado-cream cheese mixture and whisk together until well combined.
  6. Add the yogurt and mix together until well combined again. Set aside.
  7. Using a hand held mixer or standing mixer with whip, whip whipping cream to soft peaks.
  8. Fold whipping cream into the avocado mixture until well combined.
  9. Pour mixture onto prepared Pistachio Shortbread Crust and allow to set in the refrigerator overnight to completely set.
  10. Once cool, cut into 2-inch squares.
  11. Top with finely chopped pistachios to liking.

Pistachio Shortbread Crust Instructions

  1. Preheat oven to 350 degrees F. Line an 8-inch-square cake pan with parchment paper.
  2. Using a food processor, pulse together the shortbread, pistachios, sugar, salt, and grated lemon peel until finely broken up. Add melted butter and pulse mixture again until small clumps form.
  3. Press crust into prepared cake pan. Refrigerate crust for about 10-15 minutes before baking to set up. Bake for about 15-20 minutes or until crust begins to brown slightly. Allow to cool completely before adding Avocado Cheesecake mixture.

Nutrition Facts

View

Nutrition Information Per Serving: 1 serving = 1 “bite,” Calories 340; Total Fat 27 g (Sat 13 g, Trans 0 g, Poly 2.5 g, Mono 10 g); Cholesterol 60 mg; Sodium 210 mg; Potassium 280 mg; Total Carbohydrates 19 g; Dietary Fiber 2 g; Total Sugars 8 g; Protein 6 g; Vitamin A 742 IU; Vitamin C 3 mg; Calcium 71 mg; Iron 2 mg; Vitamin D 7.9 IU; Folate 30 mcg; Omega 3 Fatty Acid 0.3 g % Daily Value*: Vitamin A 15%; Vitamin C 6%; Calcium 8%; Iron 10% *Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Serving Suggestions:

Alternative method: Bake the shortbread crust in paper muffin/cupcake liners for about 5-7 minutes and then add a large scoop of the avocado cheesecake mixture to make mini cheesecakes. Place the muffin/cupcake liners in muffin/cupcake tins to allow cheesecakes to hold their shape while setting in the refrigerator. There may be extra avocado filling from the cheesecake recipe listed above.

Quick Nutrition
Facts

Amount Per Serving

Calories: 340
Total Fat: 27 g
Saturated Fat: 13 g
Trans Fat: 0 g
Cholesterol: 60 mg
Sodium: 210 mg
Carbohydrates: 19 g
Total Sugars: 8 g
Protein: 6 g

View full nutrition facts

Category: Dessert
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