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.
Ingredients
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
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Mix all the ingredients together. Press into a 33cm x 22cm (13 " x 9") dish lined with baking parchment.
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Place in the fridge to cool and harden whilst you make the peppermint cheesecake filling.
Peppermint Cheesecake Filling
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Cut the cream cheese into a few pieces to make it easier to mix.
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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.
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Spread and smooth the peppermint cheesecake filling over the cooled chocolate base. Place in the fridge to cool.
To Decorate
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Melt the 90% chocolate in the microwave or stove top. Drizzle over the cooled peppermint cheesecake filling in swirls, zig zags or wavy lines.
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I cut mine into 4 rows by 7 rows to create 28 squares.
Recipe Notes
** You must use the full fat, solid cream cheese. The soft, spreadable cream cheese will NOT set.