I served these cute little things last week at our annual book club picnic! Such an easy fun dessert to make and bring to an outdoor summer event! Remember my way around the kitchen? I’m not the most exact, precise baker-chef-whatever. Just sayin’… so… I’m pretty sure this is how Aaron and I threw it together:
2 8oz bars cream cheese, room temp.
3/4 sugar cane
1 avocado, mashed (for the green color and because they’re awesome, of course!)
1/2 cup sour cream (get the good stuff, full fat, rich and thick!)
1-2 limes, zested and juiced (I used one this time and thought it was plenty.)
In a mixer whip together cream cheese and sugar. After it’s smooth beat in avocado, sour cream, lime zest and lime juice. I made the mistake of not pre-mashing my avocado, so it took a LONG time to mix it all in with the KitchenAid. Or the “big-mix” as Aaron says.
I also make this without the avocado/lime combo and add chocolate extract with mini-chocolate chips!
Walnut-graham cracker crust
Crush together 1 cup walnuts and one package graham crackers. A Vitamix works excellent for this! Add 1/3 cup melted butter. This could easily be a grain free crust if you used just walnuts and a little bit of sugarcane.
To assemble I scooped a big tablespoon of crust into each jar. It’s crumbly at this point so I just pressed it down a little with the back of the spoon. Then I added the cheesecake mixture and scooped another tablespoon-or-so of crust on top. It sets up best if you let it sit for a full 24 in the fridge, but this time it sat about 12 and still was delicious!
These cute labels are from HERE.