No-bake spinach and avocado cheesecake

6 servings Prep: 20 mins, Cooking: 12 hrs By Food24
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Ingredients (13)

125 g savoury crackers
95 g butter — melted
15 ml gelatine — powder
180 ml vegetable stock — strong
1 avocado — halved lengthways, stone removed
100 g baby spinach leaves — rinsed and thick stalks removed
125 ml feta cheese — crumbled
1 garlic clove — peeled and roughly chopped
15 ml lemon juice
1 full fat plain cream cheese
1 tub crème fraiche salt and freshly ground pepper
to serve — to serve
micro herbs
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Grease a 22cm spring form cake tin with cooking oil and line
with baking paper. 

1. Base Blitz the crackers in a blender or crush them in a
mixing bowl with the end of a rolling pin. Mix in the butter, then press the
mixture into the base of the cake tin using the back of a spoon. Leave to

2. Mix the gelatin into the stock. Microwave for 45 seconds
to 1 minute (don’t boil) to dissolve the gelatin, or put the cup in hot water
and stir until the gelatin is dissolved. Leave to cool for 5 minutes.

3. Filling: Scoop
the avocado flesh into a blender. Add the spinach, feta, garlic, lemon juice,
cream cheese, crème fraiche and stock mixture. Blitz until smooth,
intermittently pushing the mixture down with a long spatula. Season with salt
and pepper and pour over the biscuit base. Chill for at least 4 hours or

4. To serve: Remove
from the cake tin (run a thin knife blade around the edge, if necessary), carefully
transferring it onto a serving platter. Garnish with a few micro herbs.

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