Avocado Cheesecake
Bite-sized avocado cheesecakes
Servings: 31 mini cheesecakes
Calories: 122kcal
Equipment
- mini muffin pan
- stand or hand mixer
Ingredients
- 2 cups vanilla wafer crumbs
- ½ stick butter melted
- 8 oz cream cheese
- ¼ cup brown sugar packed
- 1 egg
- ½ cup sugar
- ½ teaspoon kosher salt Diamond Crystal
- 2-4 avocados mashed
- ¾ cup evaporated milk
Instructions
- 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.
Notes
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!
Nutrition
Calories: 122kcal | Carbohydrates: 12g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 111mg | Potassium: 102mg | Fiber: 1g | Sugar: 8g | Vitamin A: 185IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 0.1mg
