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!
Why this recipe works
Avocado is a creamy fruit, and making it into a creamy dessert like a cheesecake makes it extra creamy! And avocado is a flavor that works so well whether it’s savory or sweet, making it the perfect flavor to blend with both the tartness and the sweetness of the cream cheese.
Ingredients and notes
Vanilla Wafers – Vanilla wafers make a perfect crumb crust for these cheesecakes. The flavor of the vanilla wafers is very subtle and lets the avocado and cheesecake flavors really shine. Golden Oreos would probably be a delicious substitute if you don’t have vanilla wafers!
Cream Cheese – This is, of course, a key cheesecake ingredient! Cream cheese contributes to the texture of the cheesecake, as well as the tart, tangy flavor.
Avocado – Avocado is the star of this recipe. This gives the cheesecakes a super creamy texture, and the perfectly delicious cheesecake flavor!
How to make this recipe
It starts with a basic vanilla wafer crumb crust, combining Nilla wafer crumbs with melted butter.
You’ll then press the crumb mixture into greased or lined mini muffin cups.
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 this mixture 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.
Bake for about 15 minutes. They’re done when the edges become golden-brown and the centers are mostly set.
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.
The egg helps to stabilize the cheesecake. This will help these little bites hold their shape as little bites.
Aside from the fact that one is baked and one is not, no-bake cheesecake generally does not have eggs. We, of course, don’t want to eat uncooked eggs, so if the cheesecake is not baked, it can’t contain egg. Baked cheesecakes also tend to be denser cheesecakes, which I like for this recipe because it really allows us to jam-pack this cheesecake with avocado!
I wouldn’t worry too much about that with this recipe. More air whipped into the recipe can cause the cheesecakes to crack, but this is a fairly liquidy filling so it won’t be impacted as much by the extra air. Plus, even if the cheesecake cracks, it will still taste delicious!!!
Tips & Tricks
- 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!
- For slightly bigger cheesecakes, you can use a regular muffin tin instead of a mini muffin pan. These will likely need to bake a little bit longer, and may still have a slight jiggle in the middle when they’re done baking. Don’t worry, they will set – just not too much jiggle!
Did you try this recipe? Review and comment below, and share a photo on Instagram and tag @flourdeliz!
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- 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.