No-Bake Avocado Cheesecake with Strawberry-Rhubarb Compote

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).

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.

(See my recipe for Grown-up Strawberry Rhubarb Compote in my TastyKitchen recipe box. This works wonderfully in this recipe.)

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.

Chill for at least one hour, covered.

Garnish with sliced strawberries, some fresh Amaretti cookies, and big smiles.

(Recipe Inspired by Donna Hay’s Blackberry Cheesecake Pots)