Ingredients
Scale
- 2 ripe avocados
- 8 ounces cream cheese
- 1 lemon, juiced
- 1 tablespoon fresh dill, chopped
- 8 ounces smoked salmon, chopped
- 1 tablespoon capers, rinsed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pre-made graham cracker crust
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mash the avocados and mix with cream cheese until smooth.
- Add lemon juice, dill, salt, and pepper, stirring until combined.
- Fold in the smoked salmon and capers.
- Pour the mixture into the graham cracker crust and smooth the top.
- Bake for 25-30 minutes, or until set.
- Allow to cool before refrigerating for at least 2 hours.
- Serve chilled, garnished with additional dill and salmon if desired.
Notes
- This cheesecake can be made a day in advance for convenience.
- Serve with a side salad for a complete meal.
- Experiment with different herbs to suit your taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: baking
- Cuisine: Fusion
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg