ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Avocado Cheesecakes with Spicy Tomato Chutney

Prep time 20 mins
Cook time 35 mins
Yield 24
Delicious and festive looking.


  • Crust:
  • Carlini Cooking Spray
  • 1/4 cup Chef's Cupboard French Fried Onions, crushed
  • 3/4 cup Clancy's Corn Chips, crushed
  • 1/4 cup Happy Farms Shredded Cheddar Cheese
  • 3 tablespoons Countryside Creamery Unsalted Butter, melted
  • Filling:
  • 8 ounces Happy Farms Cream Cheese, softened
  • 1 Goldhen Large Egg
  • 1 1/2 teaspoon fresh cilantro, finely chopped
  • 1 tablespoon fresh lime juice
  • 1/4 cup Friendly Farms Sour Cream
  • 1 avocado, cored, peeled and mashed
  • Tomato Chutney:
  • 4 cloves garlic, minced
  • 1/8 teaspoon Stonemill Essentials Iodized Salt
  • 1/4 cup Tuscan Garden White Vinegar
  • 2 tablespoons Baker's Corner Granulated Sugar
  • 1 tablespoon Carlini Pure Olive Oil
  • 1/2 teaspoon Stonemill Essentials Ground Cumin
  • 1/2 jalapeño, seeded and minced
  • 28 ounces Happy Harvest Whole Tomatoes, drained, liquid reserved and diced

How to Make It

  1. Preheat oven to 400°.

  2. Coat a 24-count mini muffin pan with cooking spray.

  3. Combine the onions, corn chips, cheese and butter in a medium bowl. Press 1 1/2 teaspoons of the mixture in the bottom and sides of the muffin pan. Press down. Bake for 3 minutes. Cool completely. Lower oven temperature to 300°.

  4. Beat the cream cheese until smooth. Add the egg, beating until well combined. Add the cilantro, lime juice, sour cream and avocado. Mix until smooth.

  5. Place approximately 2 tablespoons of cream cheese mixture into each muffin cup. Bake at 300° for 12-15 minutes (or until the centers are just set). Let cool completely and remove from pan.

  6. While the cheesecakes are cooling, make the tomato chutney. In a saucepan, combine the garlic, salt, vinegar, sugar, oil, cumin and jalapeño with the diced tomatoes and the reserved liquid. Simmer until reduced and thickened (20-30 minutes). Cool until room temperature.

  7. Invert cheesecakes so that the crust is on top and place a small amount of chutney on each appetizer. (Save the remaining chutney to serve with leftover chicken or turkey, if desired.)