Reduced-fat cheesecake recipe: Hass avocado cheesecake bites updated

Avocado cheesecake bites have a shortbread cookie and pistachio crust. Click on the image to get the original recipe from the Hass Avocado Board.The recipe for Avocado Cheesecake Bites with Pistachio-Shortbread Crust is an indulgent one using whipping cream, a full pound of cream cheese and full-fat yogurt.

It is easy to lighten the Hass Avocado Board recipe without losing the creamy satisfying flavor. Simply switch to non-fat or reduced-fat dairy products.  For an even lighter cheesecake treat, use traditional graham crackers in place of shortbread for the crust. We like the novelty of a cookie crust, however, and used Pepperidge Farm's Chessmen cookies. They are lower in fat and calories than the Walker's shortbread used in the original recipe. 

Since our version uses half the cream cheese, you might detect a little of the avocado flavor -- if you know it is being used. Otherwise, it is a creamy, fresh-flavored cheesecake dessert that will have your guests guessing what's in it.  An idea: use 3 tablespoons of lime juice instead of the lemon juice, then promote them as pistachio-lime cheesecake bites. 

Here's our update of the recipe:

Avocado cheesecake bites

(16 servings)

For crust:

18 Pepperidge Farm Chessmen cookies

1 cup shelled (unsalted) pistachios, lightly toasted

1/4 cup sugar

1 teaspoon grated lemon or lime peel

4 tablespoons unsalted butter, melted

For cheesecake:

1-1/2 tablespoon powdered gelatin

1/2 cup water

8 ounces reduced-fat cream cheese

1/2 cup sugar

2 tablespoons fresh lemon juice (or 3 tablespoons fresh lime juice)

2 ripe Hass avocados, peeled, seeded and quartered

7 ounces low-fat plain yogurt

8 ounces light cream (half and half)

2 tablespoons finely chopped pistachio, for optional garnish

1. For crust: Preheat oven to 350 degrees. Line an 8-inch- square cake pan with parchment paper.

2. Using a food processor, pulse together shortbread, pistachios, sugar, salt and lemon or lime peel until finely broken up. Add melted butter and pulse until small clumps form.

3. Press crust into prepared cake pan. Refrigerate for 15 minutes before baking. Bake for 15-20 minutes or until crust browns slightly. Cool completely before adding cheesecake mixture.

4. For cheesecake: Combine gelatin and water in a small bowl. Place over double boiler, stirring until gelatin dissolves. Remove from heat and set aside.

5. In a standing mixer with paddle attachment, cream together cream cheese and sugar until combined and smooth. Set aside.

6. In a food processor, add lemon or lime juice with avocado and process until smooth. Add avocado mixture to cream cheese mixture and mix until well combined.

7. Place whisk attachment on mixer. With mixer running, gradually add the warm gelatin to the avocado-cream cheese mixture and whisk until well combined. Add yogurt and mix until well combined. Set aside.

8. Using a hand-held mixer or stand mixer, whip cream to soft peaks. Fold into avocado mixture. Pour mixture onto prepared crust. Refrigerate overnight to completely set. Once cool, cut into 2-inch squares. Top with finely chopped pistachios if desired.

Nutrition information (per serving): 243 calories, 16g fat (7g saturated), 32mg cholesterol, 96mg sodium, 22g carbs, 2g fiber, 14g sugars, 5g protein

— Adapted recipe, photo courtesy of AvocadoCentral.com