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Nutty Avocado Cheesecake

0 30 mins 4 Servings

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Nutty Avocado cheesecake is a tasty yet nutritious dessert packed with Vitamins and Protein. It also contains a good amount of Fiber, Beta-Carotene, and Omega-3 Fatty acids and gives enough energy. A perfect sweet tooth for the weekend.

Nutritional info

194.10 kcal

Nutritional Distribution

Carbohydrate 12.08 gm
Protein 2.60 gm
Fat 14.67 gm
Fiber 1.52 gm

Ingredients

Lemon Juice

1/8 Tbsp(1.0 ml) Lemon Juice

Whipped Cream

1.5 Tbsp(21.0 gm) Whipped Cream

Pista

1/2 Chopped Tbsp(4.0 gm) Pista

Cashewnut

1/2 Chopped Tbsp(5.0 gm) Cashewnut

Almond

1/2 Chopped Tbsp(5.0 gm) Almond

Vanilla Extract

1/8 Tsp(0.4 gm) Vanilla Extract

Lemon Zest

1/8 Grated Tsp(0.2 gm) Lemon Zest

Cream Cheese

1/4 Cup(61.0 gm) Cream Cheese

Nestlé Milkmaid

1/8 Cup(36.0 gm) Nestlé Milkmaid

Avocado

1/4 Diced Cup(40.0 gm) Avocado

Water

25 Ml(25.0 ml) Water

Gelatin

1/2 Tsp(1.0 gm) Gelatin

Butter

1 Tbsp(12.0 gm) Butter

Digestive Biscuits

4 Number(34.0 gm) Digestive Biscuits

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Steps

Step 1 In a mixing bowl, add powdered biscuits, and melted butter and mix well
Step 2 Set at the base of the tin
Step 3 Then, add 1/8th cup Nestlé Milkmaid,1/4th cup cream cheese,1/8th tsp lemon juice,1/8th tsp lemon zest,1/8th tsp vanilla extract, and avocado paste
Step 4 Beat together to a smooth and fluffy consistency
Step 5 Add the whipped cream and fold it into the mix until it blends then add 1/2 tbsp chopped almonds,1/2 tbsp chopped cashew,1/2 tbsp chopped pasta, and mix well
Step 6 Take 1 tbsp avocado cream batter and mix with soaked gelatin then add into the mixture and mix well
Step 7 Smoothly layer this mixture into the biscuit base in the tin
Step 8 Refrigerate and set for 45 hrs
Step 9 Serve the ready delicious avocado cheesecake