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Equipment
Stick Blender
Mixing Bowls
Measuring cups and spoons
Ingredients
Chocolate Cheesecake Base
2tspgranulated sweetener of choiceor more, to your taste
150 galmond meal/flour
55gbuttermelted
4tbspcocoa powder (unsweetened)unsweetened
Mint Cheesecake Filling
12 gpowdered gelatine
2tbspgranulated sweetener of choiceor more, to your taste
200 mlboiling water
200mlcold water
500gcream cheesefull fat (not the 'spreadable' variety)
1 tbsppeppermint essence
¼tspgreen colouringoptional
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Instructions
Chocolate Cheesecake Base
Mix all the ingredients and press into a greased and lined pie/flan dish.
Pop into the fridge while you're making the cheesecake filling.
Mint Cheesecake Filling
Pour the boiling water into a large jug and whisk in the gelatine powder. Whisk until all dissolved.
Add the remaining cold water.
Add the cream cheese, peppermint essence, coloruing (optional) and sweetener.
Using a stick blender with the blade attachment, blend on a slow speed until smooth and lump free.
Pour onto the prepared base.
Refrigerate until set.
Drizzle with dark or sugar-free chocolate (optional).
Notes
Please taste the cheesecake filling before pouring into the dish. You will need to adjust the amount of sweetener and peppermint essence according to YOUR tastes and liking for a strong or mild mint flavour.If you don't want to go to the effort of using gelatin and sweetener, you may wish to swap these out for mint sugar-free jello/jelly that would make 500ml/2cups of jelly/jello.