Mint Gluten Free Cheesecake With Avocado Brownie Bottom

When I first thought about combining flavors for a dessert, I never imagined that the Mint Gluten Free Cheesecake With Avocado Brownie Bottom would become a favorite among my friends and family. The inspiration came from a family gathering where I wanted to impress everyone with something unique yet delicious. Everyone craves a rich and creamy cheesecake, but adding an avocado brownie bottom takes it to another level. The creamy texture of the cheesecake, paired with a fudgy brownie base, creates a delightful contrast. Plus, the mint adds a refreshing twist that keeps you coming back for more. This dessert has become my go-to for any celebration, and I can’t wait to share it with you!

Ingredients for Mint Gluten Free Cheesecake With Avocado Brownie Bottom

The ingredients used in the Mint Gluten Free Cheesecake With Avocado Brownie Bottom are carefully selected to complement each other beautifully. The rich dark chocolate provides a decadent base, while avocado adds creaminess and healthy fats. The cream cheese gives the cheesecake its luscious texture, and the raw organic cane sugar balances out the flavors perfectly. Together, these ingredients create a heavenly dessert that’s both indulgent and satisfying.

• 8 ounces dark chocolate, roughly chopped — This ingredient forms the backbone of the brownie, providing that rich, chocolatey flavor that pairs well with the cheesecake.
• 1 cup ripe avocado, mashed — Used in both the brownie and cheesecake, avocado adds creaminess and healthy fats.
• 2 tablespoons honey — This natural sweetener contributes to the overall taste and texture of the brownie.
• 2 large eggs, at room temperature — These are essential for binding the ingredients together and achieving the right texture.
• 1 teaspoon vanilla extract — Adds depth of flavor to both the brownie and cheesecake.
• Pinch of salt — Enhances the sweetness and balances the flavors.
• 16 ounces reduced-fat cream cheese, at room temperature — This is the star of the cheesecake, offering a rich and creamy texture.
• 2/3 cup raw organic cane sugar — This sweetener is used in the cheesecake to provide just the right amount of sweetness.
• 1 cup nonfat vanilla Greek yogurt — Adds creaminess and tanginess to the cheesecake.
• 3 eggs, at room temperature — Needed for the cheesecake, they provide structure and help it to set.
• 1 teaspoon pure peppermint extract — This gives the cheesecake its refreshing minty flavor.
• 1/3 cup dark chocolate, chopped — For swirling into the cheesecake, adding extra chocolatey goodness.
• Dark chocolate sauce, for garnish, optional — A decadent touch to finish off the cheesecake.

How to Prepare Mint Gluten Free Cheesecake With Avocado Brownie Bottom

Making the Mint Gluten Free Cheesecake With Avocado Brownie Bottom is as enjoyable as eating it! With a few straightforward steps, you’ll have a dessert that’s bound to impress. Follow these instructions carefully, and you’ll find that every layer is worth the effort.

1. Preheat your oven to 350°F and prepare your springform pan. Tightly wrap the bottom of a 9-inch springform pan with tinfoil, about halfway up the sides. Then, trace the bottom of the pan on parchment paper, cut out the shape, and line the pan with the paper. This step ensures that your cheesecake comes out easily without sticking.
2. Make the brownie bottom. In a medium, microwave-safe bowl, melt the dark chocolate using half power in 20-second intervals. Stir between each interval until the chocolate is smooth. Be careful not to overheat the chocolate, or it may seize up.
3. While the chocolate melts, add the mashed avocado, honey, eggs, vanilla extract, and a pinch of salt to a large food processor and blend until smooth. This mixture should be creamy and well combined.
4. Add in the melted chocolate and blend again until smooth and well combined. The batter should be glossy and rich, so don’t rush this step.
5. Pour the batter into the prepared springform pan and smooth it out. Bake until the brownie begins to rise and the top feels set, about 22 to 23 minutes. Keep an eye on it to ensure it doesn’t overbake.
6. Let the brownie cool while you begin making the cheesecake topping. Additionally, reduce the oven temperature to 325°F, as this will be the baking temperature for the cheesecake.
7. In a large bowl, beat the cream cheese, mashed avocado, and raw cane sugar using an electric hand mixer until just combined. Take your time with this step to ensure a smooth batter without lumps.
8. Add the Greek yogurt, eggs, and peppermint extract, and beat again until just combined. It’s very important not to overbeat cheesecake, or it will crack when cooling. You want it to be mixed but not overly whipped.
9. Gently stir in the chopped chocolate. This adds little pockets of chocolate throughout the cheesecake.
10. Pour the cheesecake batter over top of the lightly cooled brownie and smooth it out. Place the whole springform pan into a larger roasting pan to make a water bath, which helps keep the cheesecake from cracking.
11. Place into the oven and pour about 1 inch of very hot water into the bottom of the roasting pan. This step is crucial for a creamy texture.
12. Bake until the cheesecake feels mostly set, but the center is still a little jiggly, about 1 hour and 10 minutes. Keep an eye on it to avoid overbaking.
13. Let the cheesecake cool in the water bath on the counter for 30 minutes. Then, remove the pan from the bath, removing the tinfoil as well, and let cool to room temperature (about 1 hour).
14. Cover the cheesecake with tinfoil and refrigerate for at least 6 hours to overnight. This chilling time is important for the flavors to develop and the texture to firm up.
15. Once chilled, drizzle with chocolate sauce (if desired) and serve. Enjoy your delicious creation!

Change It Up

There are so many ways to modify the Mint Gluten Free Cheesecake With Avocado Brownie Bottom to suit your taste. Here are some ideas to consider:

• Storage: Store leftovers in an airtight container in the refrigerator. This cheesecake can last up to five days, but it’s best fresh!
• Freezing: You can freeze individual slices of cheesecake for up to two months. Just make sure to wrap them well in plastic wrap and foil.
• Pairing: Serve with fresh berries or a scoop of vanilla ice cream to add a delightful contrast to the rich cheesecake.
• Mint Variations: If you want a stronger mint flavor, add more peppermint extract or use fresh mint leaves in the cheesecake.
• Chocolate Variations: You can experiment with different types of chocolate, such as milk chocolate or even white chocolate for a different flavor profile.

Great Combinations for Mint Gluten Free Cheesecake With Avocado Brownie Bottom

Finding the right combinations to serve with the Mint Gluten Free Cheesecake With Avocado Brownie Bottom can elevate your dessert experience. Here are some ideas:

• Fresh Berries: Pair your cheesecake with a handful of fresh berries like strawberries, blueberries, or raspberries to enhance the flavors.
• Coffee or Tea: Serve with a hot cup of coffee or herbal tea for a delightful dessert after a meal.
• Whipped Cream: A dollop of homemade whipped cream can add a light and fluffy texture to each bite.
• Seasonal Occasions: This cheesecake is perfect for birthdays, holiday parties, or family gatherings, making it a versatile dessert choice.
• Chocolate Sauce: Drizzling more chocolate sauce over the top adds richness and indulgence to each slice.

FAQ

Conclusion

The Mint Gluten Free Cheesecake With Avocado Brownie Bottom is a unique and delicious dessert that combines rich flavors with healthful ingredients. It’s a perfect blend of creamy cheesecake and fudgy brownie, making it a crowd-pleaser. I encourage you to try making it; your friends and family will love it, and you’ll feel great serving a dessert that’s both indulgent and nutritious.

Mint Gluten Free Cheesecake With Avocado Brownie Bottom

Indulge in the creamy, rich flavors of the Mint Gluten Free Cheesecake With Avocado Brownie Bottom. This unique dessert combines a decadent brownie base with a luscious mint-infused cheesecake topping. It's perfect for impressing guests or satisfying your sweet cravings. Make it tonight for a delightful treat!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 40 minutes mins

Total Time 2 hours hrs 10 minutes mins

Servings: 16 servings

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 8 ounces dark chocolate roughly chopped
• 1 cup ripe avocado mashed
• 2 tablespoons honey
• 2 large eggs eggs at room temperature
• 1 teaspoon vanilla extract
• Pinch of salt salt
• 16 ounces reduced-fat cream cheese at room temperature
• 1 cup ripe avocado mashed
• 2/3 cup raw organic cane sugar
• 1 cup nonfat vanilla Greek yogurt
• 3 eggs eggs at room temperature
• 1 teaspoon pure peppermint extract
• 1/3 cup dark chocolate chopped
• Dark chocolate sauce for garnish, optional

Equipment

• Blender
• Food Processor
• Frying pan
• Wooden Spoon
• Oven
• Chef's Knife
• Mixing Bowl
• Baking Sheet

Method

 

1. Preheat your oven to 350°F and tightly wrap the bottom of a 9-inch springform pan with tinfoil, about halfway up the sides. Then, trace the bottom of the pan on parchment paper, cut out the shape, and line the pan with the paper.
2. Make the brownie bottom. In a medium, microwave-safe bowl, melt the dark chocolate using half power in 20-second intervals. Stir between each interval until the chocolate is smooth.
3. While the chocolate melts, add the avocado, honey, eggs, vanilla, and a pinch of salt to a large food processor and blend until smooth.
4. Add in the melted chocolate and blend until smooth and well combined.
5. Pour the batter into the prepared springform pan and smooth it out. Bake until the brownie begins to rise and the top feels set, about 22-23 minutes.
6. Let cool while you begin making the cheesecake topping. Additionally, reduce the oven temperature to 325°F.
7. In a large bowl, beat the cream cheese, avocado, and raw cane sugar using an electric hand mixer until just combined.
8. Add the Greek yogurt, eggs, and peppermint extract and beat again, until just combined.
9. Gently stir in the chopped chocolate.
10. Pour the batter over top of the lightly cooled brownie and place the whole springform pan into a larger roasting pan to make a water bath.
11. Place into the oven and pour about 1 inch of very hot water into the bottom of the roasting pan.
12. Bake until the cheesecake feels mostly set, but the center is still a little jiggly, about 1 hour and 10 minutes.
13. Let the cheesecake cool in the water bath on the counter for 30 minutes.
14. Remove the pan from the bath, removing the tinfoil as well, and cool to room temperature (about 1 hour).
15. Cover the cheesecake with tinfoil and refrigerate for at least 6 hours to overnight.
16. Once chilled, drizzle with chocolate sauce (if desired) and serve.

Notes

Extra tips or suggestions here.

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