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Strawberry Cheesecake Brownie Sandwiches {Butter free + Gluten free}

Cheesecake swirled with strawberry truffle, sandwiched between two fudgey, gluten free brownies...with no butter or flour! 
Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Servings 6
Author Taylor


  • For the brownies:
  • 1 1/3 Cups Ghirardelli 60% Cacao Bittersweet Chocolate Baking chips 230g
  • 2 cup Large avocados about 1 1/3 mashed
  • 1/4 Cup Unsweetened cocoa powder
  • 1 tsp Vanilla extract
  • 1 1/4 Cups Sugar
  • 2 Eggs lightly beaten
  • 1/4 Cup Unsweetened vanilla almond milk
  • Pinch of salt
  • For the chocolate strawberry filling:
  • 3 Tbsp Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips 25g
  • 1/4 cup a large avocado about 1/3 mashed
  • 1/4 Cup Chopped fresh strawberries
  • 1/8 tsp Vanilla extract
  • 1 Tbsp Sugar
  • For the cheesecake filling:
  • 1/4 Cup Reduced-fat cream cheese softened
  • 1 1/2 - 2 Tbsp Sugar to taste
  • 1/8 tsp Vanilla extract
  • 2-3 Large strawberries for garnish.


  • To make the brownies:
  • Preheat your oven to 350 degrees and line two9x13 panswith parchment paper and set aside.
  • In a large bowl, melt 1 1/3 cups baking chips in the microwave in 20 second intervals, stiring between each interval, until melted.
  • Mash the avocado and add it into alarge food processor.
  • Add in the melted chocolate, cocoa powder, vanilla extract, sugar, lightly beaten eggs, almond milk and pinch of salt. Process until smooth and well combined. Make sure there are no lumps of avocado. The batter will look very thick and rich.
  • Divide the batter evenly between both pans. Spread the batter almost all the way to the very edge of the pan, stopping a little before the end. If you spread the batter all the way to the edge, they will become too thin.
  • Bake for 45-50 mins until the the top feels set and a toothpick comes out clean. The edges will get quite crispy.
  • Let the brownies cool in the pan and then transfer the the fridge to completely cool for at least an hour.
  • To make the chocolate strawberry filling:
  • Melt the chocolate in a small bowl as you did for the brownies and pour it into a small food processor.
  • Add in the mashed avocado, chopped strawberries, vanilla extract and sugar and process until smooth and well combined.
  • Transfer the filling to a small bowl and let chill in the refrigerator for at least an hour.
  • To make the cheesecake filling:
  • Clean the food processor out and add in the softened cream cheese, sugar and vanilla extract. Process until smooth and well combined.
  • Transfer the filling to a small bowl and refrigerate until ready to use.
  • To assemble:
  • Using a medium sized, circular cookie cutter (mine was 3 inches diameter), cut 6 circles out of each pan of brownie, leaving you with a total of twelve circles.
  • Using a smaller, circular cookie cutter (mine was 2 inches diameter), cut the middles out of 6 of the brownie pieces.
  • Spread 2 tsps of chocolate strawberry filling onto one of the solid pieces of brownie and spread evenly.
  • Drop a 1 tsp dollop of cream cheese filling on top and swirl into the chocolate using a knife.
  • Top with one of the cut out brownie pieces. Repeat for the remaining brownie circles.
  • Cut the strawberries into small hearts (or pieces) and place in the middle of each cut out.
  • Devour!


Use a metal cookie cutter. It will make your life much easier.