No-Bake Avocado Cheesecake With Strawberry-Rhubarb Compote – a delicious recipe with Could, Sugar, Heavy Cream, Vanilla, Avocado, Lemon Juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place the first 6 ingredients in a food processor, and blend until smooth. Roughly crush your cookies (not too fine, or you'll lose all their great crunch).
2
Take a 6 ounce glass or ramekin and put 2 Tablespoons of the crushed cookie mixture in the bottom (more if you'd like). Divide the cheesecake mixture among your glasses, and top with 2 Tablespoons of compote.
3
(See my recipe for Grown-up Strawberry Rhubarb Compote in my TastyKitchen recipe box. This works wonderfully in this recipe.)
4
If you can't find Amaretti cookies, you can substitute another cookie or biscotti, or omit entirely. You could also serve the cookies on the side if preferred.
5
Chill for at least one hour, covered.
6
Garnish with sliced strawberries, some fresh Amaretti cookies, and big smiles.
7
(Recipe Inspired by Donna Hay's Blackberry Cheesecake Pots)
114
kcal
Calories
5
g
Fat
16
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup Quark (you Could Also Susbtitute Cream Cheese), 1/4 cups Superfine Sugar, 1/4 cups Heavy Cream, 1 teaspoon Vanilla Extract, and more.
Yes, No-Bake Avocado Cheesecake With Strawberry-Rhubarb Compote falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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