Yesterday we rounded up some of our favorite healthy St. Patrick’s Day recipes from around the web here on Healthy Way to Cook. But you didn’t really think we’d let this holiday pass by without giving you a recipe of our own, did you? Believe it or not, this mint chocolate chip cheesecake is actually pretty heart-healthy—or, at least we think the walnut crust and mashed avocado help balance out the cream cheese. The avocado alone will give you a very light green, so if you prefer a more traditional “mint green,” you can add a few drops of green food coloring.
[Editor’s note: If you make the recipe with the proper amounts listed here, it should come out looking more like our gluten free pumpkin swirl cheesecake, which follows the same basic recipe. I made the crust before I realized I was running low on the filling ingredients, so I had to adjust it and spread it a little thinner than it should be.]
Gluten Free Mint Chocolate Chip Cheesecake
Ingredients (8 servings)
- 1 1/2 cups chopped walnuts
- 2 tbsp. unsalted butter, melted
- 1 avocado, pitted and scooped out
- 8 oz. whipped cream cheese
- 1 tsp. unflavored gelatin
- 1/4 cup sugar
- 8 oz. fat free whipped topping
- 1/2 tsp. vanilla extract
- 1 1/2 tsp. mint extract
- 1/4 cup chocolate chips or chopped dark chocolate
- Mint leaves for garnish (optional)
Preheat oven to 350° F.
In a food processor, blend walnuts and butter until uniform crumbs form (For a sweeter crust, add 1 tablespoon sugar).
Press into a greased 9-inch round pie pan and bake for 10 minutes. Set aside to cool.
While crust is cooling, place avocado in a large bowl and mix with electric hand mixer until smooth. Add cream cheese, gelatin, sugar and extracts and mix until combined. Fold in whipped topping and chocolate chips.
Pour filling over cooled crust and spread evenly. Cover and refrigerate for at least 2 hours before serving.