Cheesecake swirled with strawberry truffle, nestled between two fudgy, gluten-free brownies. No butter, no flour, and pure indulgence!
You know when you start to get a little peckish as it gets closer to bedtime and you start to think about all the food available to you in your kitchen? And have you ever experienced that feeling of utter dread when you realize you literally have nothing sweet or enticing to eat?
Well, gone are those days! Introducing: these gluten-free and butter-free brownie sandwiches with a strawberry cheesecake filling!
Balance has never tasted this good. The rich, chocolaty brownies, made with dark chocolate and creamy avocado, offer a fudgy texture and decadent taste that’s irresistibly satisfying. Paired with a tangy, velvety cheesecake filling and a burst of fresh strawberry sweetness, these treats strike the perfect harmony of bold and bright flavors.
Designed to fit a variety of diets, this recipe is naturally gluten-free thanks to its avocado-based batter and can easily be adapted for dairy-free or refined sugar-free preferences. Whether you’re treating yourself, impressing guests, or catering to dietary needs, these brownie sandwiches are a showstopper that nearly everyone can enjoy.
Are These Gluten-Free Brownie Sandwiches With Strawberry Cheesecake Filling Healthy?
By replacing butter with nutrient-dense avocados, you’re cutting down on saturated fats while adding heart-healthy monounsaturated fats and fiber. The reduced-fat cream cheese keeps the cheesecake filling lighter, while the use of fresh strawberries introduces a natural sweetness and dose of vitamin C. That said, this recipe does call for refined sugars and is quite calorically dense. Therefore, moderation is key.
For those looking to make this recipe a bit more wholesome, consider swapping the sugar for a natural sweetener like coconut sugar or a sugar substitute like monk fruit. Alternatively, opt for dark chocolate chips with a higher cacao percentage for an even richer flavor and antioxidant boost.
Dress Your Brownies Up For Special Occasions
Upgrade these brownie sandwiches into a true centerpiece for birthdays, holidays, or special events with a few simple decorating tricks. Add a drizzle of melted white chocolate or dark chocolate over the top for a glossy finish, or sprinkle over crushed freeze-dried strawberries for a vibrant pop of color. For an elegant touch, use edible gold leaf or dust the tops with powdered sugar and cocoa powder in alternating patterns.
Want to go all out? Pipe delicate dollops of whipped cream around the edges and garnish with fresh strawberry slices or even edible flowers for a springtime vibe. No matter how you dress them up, these brownie sandwiches can be tailored to match any celebration theme while still stealing the show.
How To Make Ahead And Store
Store assembled brownie sandwiches in an airtight container in the refrigerator for up to 4 days. All the elements of this recipe can be prepared up to 2 days in advance and should be stored in separate airtight containers in the refrigerator. For longer storage, freeze the components separately: brownies can be frozen for up to 3 months, and fillings for 1 month. Thaw the brownies at room temperature, and whisk the fillings before assembling.
Serving Suggestions
I love to make these brownie sandwiches as part of a sweet treat box for the birthdays of my friends and family, especially because you can customize them to suit their dessert preferences! Alongside these brownie sandwiches, I also make Chocolate-Covered Strawberries, some Gluten-Free Carrot Cake Cupcakes With Coconut Flour, these Berry Cashew Cream No-Bake Bars, some mini Strawberry Pies, and a batch of Flourless Gluten-Free Chocolate Cookies.
Ingredients
For The Brownies:
- 1 1/3 cups 60% cacao bittersweet chocolate baking chips (230g)
- 2 cups large avocados (about 1 1/3) mashed
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 1/4 cups sugar
- 2 eggs lightly beaten
- 1/4 cup unsweetened vanilla almond milk
- 1 pinch sea salt
For The Chocolate Strawberry Filling:
- 3 tablespoons 60% cacao bittersweet chocolate baking chips (25g)
- 1/4 cup large avocado mashed
- 1/4 cup fresh strawberries chopped
- 1/8 teaspoon vanilla extract
- 1 tablespoon sugar
For The Cheesecake Filling:
- 1/4 cup reduced-fat cream cheese softened at room temperature
- 1 1/2 to 2 tablespoons sugar or to taste
- 1/8 teaspoon vanilla extract
- 2 to 3 large strawberries for garnish
Instructions
For The Brownies:
- Preheat oven to 350°F. Line two 9 x 13-inch pans with parchment paper and set aside.
- In a large microwave-safe bowl, melt the 1 1/3 cups of chocolate chips in 20-second intervals, stirring between each, until smooth.
- Mash the avocados until smooth, then transfer them to a large food processor.
- Add the melted chocolate, cocoa powder, vanilla extract, sugar, eggs, almond milk, and a pinch of salt to the food processor. Blend until smooth and well combined. Ensure there are no lumps of avocado. The batter will be thick and rich.
- Divide the batter evenly between the two prepared pans, spreading it close to the edges but not all the way to prevent overly thin edges.
- Bake for 45 to 50 minutes, or until the tops are set and a toothpick inserted into the center comes out clean. The edges will be slightly crispy.
- Let the brownies cool in the pans, then transfer them to the refrigerator to cool completely for at least 1 hour.
For The Chocolate Strawberry Filling:
- Melt 3 tablespoons of chocolate chips in a microwave-safe bowl using the same 20-second interval method.
- In a small food processor, combine the melted chocolate, mashed avocado, chopped strawberries, vanilla extract, and sugar. Blend until smooth and well mixed.
- Transfer the filling to a small bowl, cover, and refrigerate for at least 1 hour.
For The Cheesecake Filling:
- Clean the food processor, then add the softened cream cheese, sugar, and vanilla extract. Blend until smooth and creamy.
- Transfer the cheesecake filling to a small bowl and refrigerate until ready to use.
To Assemble:
- Use a medium-sized circular cookie cutter (approximately 3 inches in diameter, preferably metal to prevent sticking) to cut 6 circles from each pan of brownies, yielding a total of 12 circles.
- Use a smaller circular cookie cutter (about 2 inches in diameter, preferably metal to prevent sticking) to cut the centers out of 6 of the brownie circles, creating 6 solid circles and 6 with cut-out centers.
- Spread 2 teaspoons of the chocolate-strawberry filling onto one solid brownie circle and smooth evenly.
- Add 1 teaspoon of the cheesecake filling on top and gently swirl it into the chocolate filling with a knife or toothpick.
- Place a cut-out brownie circle on top of the filled solid circle. Repeat with the remaining brownies and fillings.
- Cut the strawberries into small heart shapes (or pieces) and place them in the center of each cut-out brownie.
- Serve and enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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