Serves 12
45 min
Avocado Cheesecake with Pistachio Crust
Recipe GLPR33821c9650c8a0
Elegant mini cheesecakes featuring a creamy avocado filling with a nutty pistachio-butter crust. These individual-sized treats are baked until set and topped with pistachio buttercream frosting and crushed pistachios for a sophisticated dessert.
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Ingredients
2 cups Vanilla wafer cookies
3 tablespoons Chopped pistachios
3 tablespoons Butter
16 oz Cream cheese, room temperature
2 Avocados
1 cup Sour cream
1 cup Sugar
3 Eggs
1 teaspoon Vanilla extract
2 tablespoons Chopped pistachios for topping
Directions
Pulse the vanilla wafer cookies in a food processor until broken into fine crumbs. Add the 3 tablespoons of chopped pistachios and butter, then pulse until the mixture is finely ground and holds together in small clumps when pressed.
Prepare a 12-cup muffin tin by lightly coating each cup with baking spray or butter. Divide the crust mixture evenly among the cups, placing about 2 teaspoons in each. Press the crust firmly and evenly into the bottom of each cup using the bottom of a measuring cup or small tart tamper.
In an electric mixer, combine the room-temperature cream cheese with the sour cream and sugar. Press the avocado flesh through a fine-mesh strainer to remove any strings, then add the strained avocado to the mixer. Beat on medium speed until completely smooth and well combined.
Add the vanilla extract to the mixture and beat until incorporated. Then add the eggs one at a time, mixing on low speed just until each egg is combined. Do not overmix, as this can incorporate excess air and cause cracking during baking.
Divide the cheesecake batter evenly among the prepared muffin cups, filling each about three-quarters full with approximately 3 tablespoons of batter.
Bake at 350°F for 20–25 minutes, until the cheesecakes are set around the edges but still slightly firm in the centers. Remove from the oven and allow to cool to room temperature on the pan.
Once cooled, transfer the muffin tin to the refrigerator and chill for at least 2 hours until the cheesecakes are fully set.
To remove each cheesecake from the pan, gently run a thin knife or plastic spatula around the edges to loosen it, then carefully push up from the bottom of the cup to release. Top each with pistachio buttercream frosting and garnish with the 2 tablespoons of chopped pistachios.
