Avocado cheesecakes recipe

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90g gingernut biscuits, crushed

40g unsalted butter, plus extra to serve

, melted

2 large ripe avocados, skin and pit removed

100g crème fraîche

150g full-fat cream cheese

75g icing sugar, sifted

Juice of 1 lime

1 tsp vanilla extract

In a bowl, combine the crushed biscuits and melted butter. Spoon into the bottom of six small glasses. Place in the fridge to chill.
Place all of the ingredients for the cheesecake filling into a food processor and whizz until combined and smooth.
Spoon the filling over the biscuit base, then tap the bottoms on a hard surface to remove any bubbles. Chill for at least one hour.
Once set, remove from the fridge and top with some extra crushed biscuits to serve.

Per serving: 426kcals, 33g fat (13.8g saturated), 31.5g carbs (12.8g sugars), 4.5g protein, 4.6g fibre, 0.125g sodium

Avocado cheesecakes