The first time I realized avocado works so perfectly in desserts was when I had an avocado popsicle. What I discovered is that avocado works so well in sweet, creamy desserts. So why not in a cheesecake?! And my husband loves tiny, bite-sized desserts, so these mini Avocado Cheesecake bites were born.
And like all my recipes, this is so easy to make! I think mashing up the avocado is the most work in this recipe! It starts with a basic Nilla wafer crumb crust, combining Nilla wafer crumbs with melted butter. If you don’t have a food processor to make the crumbs, you can put the Nilla wafers into a freezer bag and smash them with a rolling pin or meat tenderizer. Just be cautious of holes in the bag! I usually do this on the floor, but make sure you have a sturdy surface!
You’ll then press the crumb mixture into greased or lined mini muffin cups. You can also use a regular-sized muffin pan for slightly larger cheesecakes. If you use a flour-based non-stick spray, it may leave some white residue on the outside of your cheesecakes. This is not a problem unless, like me, you are trying to photograph your cheesecakes!
You’ll then make the cheesecake filling. First, beat together cream cheese and brown sugar. In a separate bowl, beat the eggs, and then add all the remaining ingredients to the eggs and mix. The mixture will be very liquidy, but be sure the avocado is well combined. Pour this into the bowl with the cream cheese and brown sugar, and beat until everything is combined. This will thicken, but will still be fairly liquidy.
Pour the avocado mixture on top of each crust, filling each muffin cup to the very top. Then bake for about 15 minutes. It may take a little bit longer for the full-size muffin cups. They’re done when the edges become golden-brown and the centers are mostly set. It’s okay if they still have a slight jiggle in the center, especially with the full-size muffins, but the mini ones should set pretty well.
Once they’re done, remove them from the oven and let them cool completely. After they’ve cooled, place them in the refrigerator to chill for a few hours. When they’re ready to serve, you should be able to run a thin knife blade (not a butter knife, you’ll want something with as flat a blade as you can find – I like to use a paring knife) around the edges of each muffin cup and easily remove each cheesecake. You will not need to do this step if you used paper liners – they should pop right out.
Avocado cheesecake has the perfect uniqueness balanced with a satisfying sweetness that makes for the perfect dessert! Store these in the fridge until you’re ready to eat, and then enjoy as many as you’d like – they’re mini!
- 2 cups vanilla wafer crumbs
- 1/2 stick butter melted
- 8 oz cream cheese
- 1/4 cup brown sugar packed
- 1 egg
- 1/2 cup sugar
- 1/2 teaspoon kosher salt Diamond Crystal
- 2-4 avocados mashed
- 3/4 cup evaporated milk
- Preheat oven to 350 F.
- Spray mini muffin pan with non-stick spray or line with paper liners.
- Combine wafer crumbs and butter in a small bowl till crumbs are completely moistened.
- Press crumb mixture into the bottom of each muffin cup and set aside.
- Beat cream cheese and brown sugar until blended.
- In a separate bowl, beat eggs.
- Add remainder of ingredients to the eggs, and mix until combined.
- Beat egg mixture into cream cheese mixture until well blended.
- Spoon mixture over crusts, filling to the top of each mini muffin cup.
- Bake 15 minutes. Edges of cheesecakes should be golden brown and the centers should be set.
- Cool completely, then refrigerate for several hours.