For the base:
90g gingernut biscuits, crushed, plus extra to serve
40g unsalted butter, melted
For the cheesecakes:
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