Avocado Cheesecake Bites with Pistachio Shortbread Crust

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Servings:

• Recipe serving size: 1 cheesecake bite
• Number of servings: Adjust Reset

Ingredients:

• Avocado Cheesecake Filling Instructions

• 1 1/2 Tbsp. powdered gelatin
• 1/2 cup water
• 1 lb. cream cheese
• 2 ripe, fresh avocados, halved, pitted, peeled 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. pistachio for garnish, finely chopped

• Pistachio Shortbread Crust

• 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. lemon peel, grated
• 2 oz. butter, melted

Instructions:

1. Avocado Cheesecake Filling Instructions:

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

1. Pistachio Shortbread Crust Instructions:

2. Preheat oven to 350 degrees. Line an 8-inch-square cake pan with parchment paper.
3. 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.
4. 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.

Notes & Tips: