These Mint Avocado Cheesecake Truffles are a guilt-free holiday treat!
I have an unshakable love for mini foods. Not only are they adorable, but these tiny bites mean more variety, more fun, and, if I’m being completely honest, more excuses to eat “just one more.” I feel like I’ve truly outdone myself with these little mint chocolate cheesecake truffles with avocado. You’ve got a velvety smooth cheesecake texture, a natural green tinge from the avocado (no food coloring here), and a refreshing kiss of mint, all hugged in a rich chocolate shell. They’re creamy and downright dreamy. You might even call them little bites of perfection.
These truffles also have a bit of a history. Last year, while recipe developing, I made some healthy avocado chocolate truffles and a gluten-free mint cheesecake with an avocado brownie bottom. Well, think of this recipe as their love child. Except this time, I’m ditching the brownie bottom and going all in with a full chocolate coating. Because when it comes to dessert, dunking the whole thing in chocolate will always, always win.
Are Mint Avocado Cheesecake Truffles Healthy?
As far as sweets go, you could do a lot worse than these avocado cheesecake truffles. I like to think of them as a healthier alternative to other candies and treats when my sweet tooth is calling.
Avocados are rich in healthy fats, fiber, and anti-inflammatory and antioxidant plant compounds. The dark chocolate also contains some antioxidants. The non-fat Greek yogurt and light cream cheese also help keep overall fat content a bit lower than you’d find in many other truffle recipes. All things considered, sugar and chocolate are still ingredients to be consumed in moderation, so save these little guys for a special treat or occasion.
Avocado Is All That In Desserts
You might have done a double take when you saw that this chocolate truffle recipe included avocado. But, even though it might seem unconventional, avocado is actually the perfect addition to a number of sweet recipes. It has a neutral flavor and ultra-creamy flesh that helps create a luscious texture without adding heaviness. And, it’s an excellent way to sneak more of this superfood into your diet.
Pinky promise: You won’t taste the avocado. It fades right into the background, leaving the mint and chocolate to shine. Plus, the avocado gives the truffles their festive green tinge, which means no artificial coloring!
How To Make Ahead And Store
Store your leftover truffles in an airtight container in the fridge for up to 5 days. For a longer shelf life, you can also freeze them for up to 6 months. Just thaw in the fridge for a few hours before serving.
Serving Suggestions
I love to make an assortment of truffles to put out at parties, get-togethers, and holidays. They’re always a huge hit with a crowd. Once you have this batch whipped up, you can add some Plain Chocolate Truffles and Carrot Cake Truffles to the mix. For even more avocado goodness, try these Avocado Chocolate Truffles and Avocado Truffles With Champagne.
Recipe
Ingredients
- 8 ounces light cream cheese at room temperature
- 1/2 cup avocado mashed (115 grams)
- 1/3 cup organic raw cane sugar
- 1/2 cup non-fat vanilla Greek yogurt
- 1 large egg
- 1 large egg white
- 1/2 teaspoon peppermint extract
- 2 tablespoons dark chocolate finely chopped
For Dipping:
- 10 ounces good-quality dark chocolate
Instructions
- Preheat your oven to 325 degrees Fahrenheit.
- In a large bowl, using an electric hand mixer, beat the cream cheese, avocado, and sugar just until combined.
- Add in the Greek yogurt, egg, egg white, and peppermint extract and beat just until blended, scraping down the sides as necessary. You don’t want to overbeat the mixture, as this causes it to crack.
- Gently stir in the chopped dark chocolate.
- Pour the cheesecake into an 8-inch spring form pan and bake until the top is almost all set, but a small circle in the center is still a little bit jiggly, about 25-30 minutes.
- Remove from the oven and let come down to room temperature. Then, cover and refrigerate for at least 6 hours to overnight.
- Once chilled, remove the sides of the spring form pan and scoop the cheesecake into 1 1/2 tablespoon balls, placing the balls on a parchment-paper-lined cookie sheet. Your cheesecake will probably be quite soft and difficult to perfectly shape, so you may not be able to get perfect circles quite yet. Damp hands help a lot!
- Place the balls into the freezer to lightly set, about 10-15 minutes.
- Remove from the freezer and roll into perfect circles.
- Place back into the freezer and chill until the balls are totally hard and solid, at least 2 hours.
- Melt the chocolate for dipping in a microwave-safe container using half power and 30 second intervals, stirring between each interval.
- Remove half of the balls out of the freezer, keeping the rest chilled until ready to dip. Drop one ball into the melted chocolate, gently swirling around to cover.
- Use a fork to lift the ball out of the chocolate and tap your hand gently (not the fork) so that all the excess chocolate drips off. You’ll need to work quickly so the ball doesn’t harden to the fork!
- Use a toothpick to gently slide the ball onto another parchment lined cookie sheet and repeat until all the truffles are done.
- Store in the refrigerator and serve chilled.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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