Is is only in recent years that I have seen avocado made into sweet treats here in the northern hemisphere. In Southeast Asia, avocado has always been synonymous to desserts and sweets as I have explained here.
Since, it’s avocado season make sure to make the most of what is available to you in your area.
I know I wanted to make a cheesecake out of my avocados, I was undecided if I should use a mini springform pan or a pre-made graham cracker crust. Until inspiration struck and decided to create a mini or single serve “parfait like” cheesecake.
To make, prepare your crust by grinding your graham crackers (around 4 pcs.) in a food processor until you get fine crumbs. If you do not have a food processor you can place your crackers inside a ziplock bag and crush it with a rolling pin. Place the crumbs in a bowl and add 4 tbsp. melted butter and mix everything until well combined and set aside.
For the filling, place 2 medium sized ripe haas avocados (peeled and diced), half a can of condensed milk, 1 package cream cheese and the juice of 1 lime in a blender and process until smooth.
To assemble, divide your graham cracker crumbs evenly in your small glass cups. Make sure to press and flatten it down a bit in the bottom of the cup. Then pour your avocado filling 3/4 of the way and smoothen the top. Place these inside the refrigerator for 8 hours or overnight to set.
Garnish with whipped cream and lime zest.