Mint Gluten Free Cheesecake with Avocado Brownie Bottom
Mint Gluten Free Cheesecake with Avocado Brownie Bottom might be just the American recipe you are searching for. One serving contains 271 calories, 7g of protein, and 16g of fat. For $1.3 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 16. It is brought to you by Food Faith Fitness. Several people made this recipe, and 267 would say it hit the spot. From preparation to the plate, this recipe takes approximately 1 hour and 55 minutes. Head to the store and pick up salt, honey, low fat cream cheese, and a few other things to make it today. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 32%. This score is rather bad. Pumpkin Mini Cheesecake with Gluten Free Brownie Bottom {Super Simple, GF, Low Fat + Low Calorie}, Mint Brownie Avocado Soft Serve Ice Cream (gluten-free, Vegan, and Gluten Free Maple Sweet Potato Cheesecake with Gingerbread Bottom and Sour Cream Marshmallow Topping are very similar to this recipe.
Servings: 16
Preparation duration: 20 minutes
Cooking duration: 95 minutes
Ingredients:
1 Lightly heaping cup Ripe Avocado, mashed (250g or about 3 avocados)
1 cup Ripe Avocado, mashed (225g or about 2 1/2 avocados)
2/3 cup Raw, organic cane sugar (regular granulated works too)
1/3 cup Dark chocolate, minced
8 Oz Dark chocolate, roughly chopped
2 Large eggs, at room temperature
3 Eggs, at room temperature
2 Tbsp Honey
16 oz Reduced-fat cream cheese (not fat-free!) at room temperature (2 8 oz packages)
1 cup Non-fat vanilla Greek yogurt
1 Tsp Pure peppermint extract
Pinch of salt
1 tsp Vanilla extract
Equipment:
baking paper
food processor
microwave
bowl
oven
frying pan
hand mixer
roasting pan
Cooking instruction summary:
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 the paper. *Make the brownie bottom:In a medium, microwave safe bowl, melt the 8 oz of chocolate using half power and 20 second intervals, stirring between each interval, until the chocolate is smooth and melted.While the chocolate melts, add the avocado, honey, eggs, vanilla and a pinch of salt to a large food processor and blend until smooth. Add in the melted chocolate and blend until smooth and well combined.Pour the batter into the prepared spring-form pan and smooth out evenly. Bake until the brownie begins to rise and the top feels set, about 22-23 minutes. Let cool while you begin making the cheesecake topping. Additionally, reduce the oven temperature to 325 degrees.In a large bowl, beat together the cream cheese, avocado and raw cane sugar using an electric hand mixer, JUST until combined.Add in the Greek yogurt, eggs and pepper mint extract and beat again, just until combined. It's very important to not over-beat cheesecake, or it will crack when cooling. Gently stir in the minced chocolate.Pour the batter over top of the lightly cooled brownie and place the whole pan into a large roasting pan.Place into the oven and pour about 1 inch of very hot water into the roasting pan. ** Bake until the cheesecake feels mostly set, but the center is still a little jiggly, about 1 hour and 10 minutes.Let the cheesecake cool in the water bath on the counter for 30 minutes and then remove the pan from the bath, removing the tinfoil as well, and cool until room temperature. Then, cover the cheesecake with tinfoil and refrigerate for at least 6 hours - overnight.Once chilled, drizzle with chocolate sauce (if desired) and DEVOUR.
Step by step:
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 the paper. *Make the brownie bottom:In a medium, microwave safe bowl, melt the 8 oz of chocolate using half power and 20 second intervals, stirring between each interval, until the chocolate is smooth and melted.While the chocolate melts, add the avocado, honey, eggs, vanilla and a pinch of salt to a large food processor and blend until smooth.
2. Add in the melted chocolate and blend until smooth and well combined.
3. Pour the batter into the prepared spring-form pan and smooth out evenly.
4. Bake until the brownie begins to rise and the top feels set, about 22-23 minutes.
5. Let cool while you begin making the cheesecake topping.
6. Additionally, reduce the oven temperature to 325 degrees.In a large bowl, beat together the cream cheese, avocado and raw cane sugar using an electric hand mixer, JUST until combined.
7. Add in the Greek yogurt, eggs and pepper mint extract and beat again, just until combined. It's very important to not over-beat cheesecake, or it will crack when cooling. Gently stir in the minced chocolate.
8. Pour the batter over top of the lightly cooled brownie and place the whole pan into a large roasting pan.
9. Place into the oven and pour about 1 inch of very hot water into the roasting pan. **
10. Bake until the cheesecake feels mostly set, but the center is still a little jiggly, about 1 hour and 10 minutes.
11. Let the cheesecake cool in the water bath on the counter for 30 minutes and then remove the pan from the bath, removing the tinfoil as well, and cool until room temperature. Then, cover the cheesecake with tinfoil and refrigerate for at least 6 hours - overnight.Once chilled, drizzle with chocolate sauce (if desired) and DEVOUR.
Nutrition Information:
covered percent of daily need
