Avocado Cheesecake
A smooth and velvety no-bake cheesecake made with Emborg cream cheese, whipping cream, and creamy avocado on a buttery graham crust. Rich, light, and delicately refreshing with a luxurious finish.
2 hr
Instructions
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Combine graham crumbs, sugar and melted butter in a bowl.
Mix until the texture resembles wet sand. -
Press firmly into the bottom of the cake pan or dessert cups.
Chill in refrigerator for 20–30 minutes.
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Slightly thaw Emborg frozen avocado. Blend or mash until completely smooth.
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Place gelatin powder in a small bowl. Add water and let it sit for 5 minutes. Place mixture in a pan and gently mix over low heat until completely dissolved. Set aside.
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In another bowl, beat the cream cheese until soft and smooth. Add condensed milk and mix.
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Add in the mashed avocado and gelatin mixture, then continue mixing until fully combined. Add the whipping cream and mix until evenly smooth.
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Pour filling over the chilled crust. Smoothen the top using a spatula. Tap lightly to remove air bubbles.
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Chill for at least 4–6 hours or overnight. Serve with fresh avocado on top.
Chill overnight. Top with whipped cream or fresh avocado cubes.
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