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Mint Gluten Free Cheesecake With Avocado Brownie Bottom

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!
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Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 10 minutes
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.