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

Metric - Cups/Ounces

Chocolate Cheesecake Base

110 g butter melted
200 g almond meal/flour
45 g cocoa unsweetened
100 g desiccated/shredded coconut unsweetened
2 tbsp granulated sweetener, of choice or more, to your taste
pinch salt

Peppermint Cheesecake Filling

250 g cream cheese full fat **
110 g butter melted
1/2 tsp peppermint essence or more, to your taste
1/8 tsp green colouring (optional)
3 tbsp granulated sweetener, of choice or more, to your taste
pinch salt

To Decorate

50 g 90% chocolate to drizzle

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.