I participated in a campaign on behalf of Mom Central Consulting for Avocados from Mexico. I received a promotional item as a thank you for participating.
Did you know: avocados are actually a fruit not a vegetable, like many people think they are?
I don’t care what part of the food group they are in, they’re sure delicious any way you eat them- savory or sweet.
On average (when they’re in season), I typically buy two or three avocados a week, which are all mine. I’m pretty much the only one that eats them (or any green stuff) around here. I’ll chop one up for a salad, or smash one up with onions, tomato, olive oil, and sea salt, to make a super easy guacamole.
Have you ever had a sweet guacamole before? Totally good too.
Avocados from Mexico Community – is where it’s at!
It’s crazy how many different recipes you can find that use avocado. When I get board of my typical avocado uses I turn to either Pinterest – check out my I Love Avocados Pinterest board or even better, visit the Avocados from Mexico community.
They have a ton of recipes that are submitted by avocado fans. Recipes that include: breakfast, appetizers, main dishes, Mexican inspired dishes, and yes desserts. Have one that you just LOVE? You can submit it too, and share it with others.
Besides recipes they have a blog that features avocado recipes, ideas, and tips. Plus they have a ton of video recipes and tips, and even fun downloads (like screensavers and ringtones).
It’s like one big avocado fan site – apparently avocados are that popular. Who knew?!
Because I don’t typically venture outside my comfort zone with avocados, I thought it would be fun to try something new. I was going to attempt avocado popsicles originally, but my husband requested cheesecake (totally not knowing I was going to add in avocado).
It’s funny too, because my oldest and him were all, “Yuck. No way I’m eating that.” Then I made it, and what do you know? They liked it – surprise, surprise. I don’t think many people think of sweet when they think of avocado, but avocado is versatile like that. It can be made for either taste.
Creamy Blueberry-Avocado Cheesecake Bars
So these Blueberry-Avocado Cheesecake Bars are green, and fair warning, not totally like the cheesecake you get from the store or a restaurant, but they were GOOD, no GREAT! Everyone, including my oldest who also doesn’t like blueberries liked it and had seconds.
It makes a fair amount of bars, so make sure you share. Enjoy, and let me know what you think!
- 2 c graham cracker crumbs
- ½ c butter, melted
- 2 Tb sugar
- 2 ripe avocados, peeled and seeded
- 32 oz cream cheese
- 1½ c sugar
- 1 tp vanilla
- 4 eggs
- zest of 1 large lime (approximately 1 tablespoon)
- 2 c blueberries (fresh or frozen)
- ¾ c sugar
- 2 Tb water
- Preheat oven to 325° F.
- Mix together the ingredients for the crust and press onto the bottom of a 9-inch foil lined pan. Bake for about 10 minutes.
- While the crust cools, start your filling. In a large mixing bowl, beat the cream cheese, avocado, sugar and vanilla - until well combined. It should be soft and creamy. While mixing, carefully add the eggs one at a time until well combined. Fold in lime zest and stir.
- Pour mixture over crust and bale for 45 minutes.
- While that's baking you can make the topping. Place the blueberries, sugar, and water in a pan over medium high heat and cook until the sugar melts. Make sure to swirl the mixture around as it's boiling. Continue boiling gently (medium heat is best) until the mixture thickens and turns syrupy. Cool to room temperature.
- Take the cheesecake out of the oven and cool to room temperature. Spread the blueberry topping on top and refrigerate the cheesecake for at least three hours before serving.