Mint Gluten Free Cheesecake with Brownie Bottom

December 01, 2015

This creamy, festive gluten free cheesecake uses avocado to make it naturally green. It has a rich brownie bottom crust and you’ll never know it’s secretly healthy!

For the brownie bottom:
8 Oz Dark chocolate, roughly chopped
1 Lightly heaping cup Ripe Avocado, mashed (250g or about 3 avocados)
2 Tbsp Honey
2 Large eggs, at room temperature
1 tsp Vanilla extract
Pinch of salt
For the cheesecake:
16 oz Reduced-fat cream cheese (not fat-free!) at room temperature (2 8 oz packages)
1 Cup Ripe Avocado, mashed (225g or about 2 1/2 avocados)
2/3 Cup Raw, organic cane sugar (regular granulated works too)
1 Cup Non-fat vanilla Greek yogurt
3 Eggs, at room temperature
1 Tsp Pure peppermint extract
1/3 Cup Dark chocolate, minced
Dark chocolate sauce, for garnish (optional)

1. Preheat your oven to 350 degrees and tightly wrap the bottom of a 9 inch spring-form pan with tinfoil, about half way up the sides, also trace the bottom of the pan on parchment paper, and line it with...
See the full directions on my site

Nutritions

Calories
244

Sodium
83mg
3% DV

Fat
15g
24% DV

Protein
5g
10% DV

Carbs
19g
6% DV

Fiber
2g
11% DV