Low-Carb Chocolate Mint Cheesecake Recipe (no bake)
Easy sugar free and gluten free recipe for no bake chocolate peppermint cheesecake squares. Perfect for when you want a low-carb sweet treat, but with portion control taken care of.
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Equipment
Stick Blender
Ingredients
Chocolate Cheesecake Base
110gbuttermelted
200galmond meal/flour
45gcocoa powder (unsweetened)unsweetened
100gdesiccated/shredded coconutunsweetened
2tbspgranulated sweetener, of choiceor more, to your taste
pinchsalt
Peppermint Cheesecake Filling
250gcream cheesefull fat **
110gbuttermelted
1/2tsp peppermint essenceor more, to your taste
1/8 tspgreen colouring(optional)
3tbspgranulated sweetener, of choiceor more, to your taste
pinchsalt
To Decorate
50g90% dark chocolateto drizzle
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Instructions
Chocolate Cheesecake Base
Mix all the ingredients together. Press into a 33cm x 22cm (13 " x 9") dish lined with baking parchment.
Place in the fridge to cool and harden whilst you make the peppermint cheesecake filling.
Peppermint Cheesecake Filling
Cut the cream cheese into a few pieces to make it easier to mix.
Add the melted butter and all other ingredients to the cream cheese. I use my stick blender with the blade attachment. It makes for a smooth lump free cheesecake filling. You may wish to add all the ingredients to a food processor and pulse until smooth.
Spread and smooth the peppermint cheesecake filling over the cooled chocolate base. Place in the fridge to cool.
To Decorate
Melt the 90% chocolate in the microwave or stove top. Drizzle over the cooled peppermint cheesecake filling in swirls, zig zags or wavy lines.
I cut mine into 4 rows by 7 rows to create 28 squares.
Notes
** You must use the full-fat, solid cream cheese. The soft, spreadable cream cheese will NOT be set.