This creamy, festive green cheesecake is free of gluten and artificial dyes!
If I kept a running list of little joys, this dessert would probably sit right near the top. December feels like the right time to celebrate tiny indulgences, whether that’s peeling back little, flimsy cardboard doors for chocolates or treating yourself to something homemade. Well, I decided to treat myself with this minty gluten-free cheesecake, complete with a dense avocado brownie bottom.
Yes, that’s right—avocado. And no, your cheesecake will not turn out tasting like guacamole. Here, the avocado adds richness, creaminess, and depth, and the flavor is mild enough to take a backseat and let the chocolate and peppermint shine. It also turns the cheesecake green! That makes it perfect for a fun, festive dessert when you don’t want to rely on artificial dyes.
The textures here play wonderfully together. The brownie layer is dense and chewy, just like any good brownie should be. The cheesecake is light and smooth, studded with bits of dark chocolate. Honestly, I’d say it’s as close to dessert perfection as my kitchen has gotten this season.
Chocolate loves mint
Peppermint Patties, Thin Mints… there’s a reason you see so many sweet treats featuring both chocolate and mint. Mint is cooling, bright, and a tad sweet. It perfectly cuts through the earthy richness of chocolate, making the flavor lighter and more balanced. It’s a great hack if you want to add a refreshing element to a dessert that’s otherwise a bit heavy. And it works well almost any time of year, too!
How do I store leftovers?
Cover leftover cheesecake tightly with foil or plastic wrap and store it in the fridge. It will keep for about 3-4 days. If you’d like to save your extra slices for longer, wrap each piece in plastic and freeze it in a sealed container for up to 2 months. To serve, thaw in the fridge overnight.
Serving suggestions
Consider serving the cheesecake as the final act in a holiday-inspired meal. You can start off with a Kale Salad drizzled with a bright Citrus Salad Dressing. For your main, make a simple Lemon Roasted Chicken or Roasted Half Chicken with a side of Bacon-Wrapped Asparagus or Spicy Roasted Carrots. Be sure to save room for cheesecake for dessert!
Ingredients
For The Brownie Bottom:
- 8 ounces dark chocolate roughly chopped
- 1 cup ripe avocado mashed
- 2 tablespoons honey
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- Pinch of salt
For The Cheesecake Topping:
- 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 at room temperature
- 1 teaspoon pure peppermint extract
- 1/3 cup dark chocolate chopped
- Dark chocolate sauce for garnish, optional
Instructions
- 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.
To Make The Brownie Bottom:
- Make the brownie bottom. In a medium, microwave-safe bowl, melt the chocolate using half power in 20-second intervals. Stir between each interval until the chocolate is smooth.
- 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 springform pan and smooth it out. 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°F.
To Make The Cheesecake Topping:
- In a large bowl, beat the cream cheese, avocado, and raw cane sugar using an electric hand mixer until just combined.
- 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. Gently stir in the chopped chocolate.
- 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.
- Place into the oven and pour about 1 inch of very hot water into the bottom of 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 to room temperature (about 1 hour). Then, cover the cheesecake with tinfoil and refrigerate for at least 6 hours to overnight.
- Once chilled, drizzle with chocolate sauce (if desired) and serve.
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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