No Bake Chocolate peppermint Cheesecake Squares

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.
Prep Time: 20 mins
Total Time: 20 mins
Servings: 28 squares
Total Carbs: 3.9g
Fibre: 1.8g
Author: Libby Jenkinson

Ingredients

Chocolate Cheesecake Base

Peppermint Cheesecake Filling

To Decorate

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 set.
Serving: 1square | Calories: 154kcal | Carbohydrates: 3.9g | Protein: 2.9g | Fat: 15.7g | Fiber: 1.8g | Sugar: 0.9g