Makes 6
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
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