Mint Chocolate Cheesecake Recipe

Published on June 9th 2022 by Sarah Leadon.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Sideview of a slice of milk chocolate cheesecake on a plate

Mint and chocolate! Whoever came up with this combination is the greatest of all time. This Mint Chocolate Cheesecake is not your run-of-the-mill cheesecake. It features a flourless brownie crust made from almonds, pecans, Medjool dates, and cocoa powder. Next, we crafted a cheesecake batter made from Greek yogurt and cream cheese. We mixed half of the cheesecake batter with peppermint extract and matcha powder to give it a green color and the other half with melted chocolate to give the cheesecake a chocolatey flavor and rich brown color. All in all, this is the ultimate gluten-free mint chocolate cheesecake that everyone will love. 


Pro Tip: If the Medjool dates do not feel soft, soak them in hot water for 5 minutes, then drain them and proceed with the recipe. 

How long does cheesecake need to chill?

Technically you only need to chill the cheesecake for 2 hours. However, I recommend chilling the cheesecake for at least 4-6 hours or overnight before slicing. 


How do you know when cheesecake is overcooked?

Cooked cheesecake should jiggle slightly; however, if the cheesecake does not jiggle, it's probably overcooked. In addition to this, if the cheesecake jiggles too much, it is overcooked. 


Why is my cheesecake leaking?

The cheesecake may be leaking because the oven's temperature is too high, or it was baked for too long. 


What happens if cheesecake is undercooked?

If cheesecake is undercooked, it will be very runny, sink in the middle, and not hold its shape. 

Should cheesecake be served at room temperature?

Yes, it should! That's because it tastes best at room temperature. 

Author: Sarah Leadon
Average: 5 (3 votes)
Total rating includes sum of all comments and anonymous votes.

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Time & Serves

Prep Time
30 mins
Cook Time
30 mins
Total Time
60 mins
12 Slices


Brownie Base
  • 1 cup Pitted Medjool Dates (9-10 dates)


  • 1/2 cup Raw Almonds 


  • 1/2 cup Raw Pecans 


  • 1/4 cup Almond Butter 


  • 1/4 teaspoon Sea Salt 


  • 1/2 teaspoon Cinnamon 


  • 1/4 teaspoon Ground Nutmeg 


  • 1/3 cup Unsweetened Cocoa Powder 

  • Non-Stick Cooking Spray

  • 1 cup Sugar-Free Chocolate Chips


  • 1/4 cup Unsweetened Almond Milk  


  • 1 teaspoon Espresso Powder


  • 3 cups Cream Cheese, room temperature


  • 2 cups Greek Yogurt


  • 1/2 cup Sugar-Free Sweetener


  • 1 teaspoon Vanilla Extract


  • 1/4 cup Almond Flour 


  • 1 teaspoon Matcha Powder

  • 1/2 teaspoon Peppermint Extract


For Serving
  • 1/4 cup Sugar-Free Chocolate Sauce (optional)


  • 1/4 cup Fresh Mint Leaves (optional)


Brownie Base

Using a food processor outfitted with a chopping blade, add the Medjool dates, almonds, pecans, almond butter, sea salt, cinnamon, nutmeg, and cocoa powder, and blend it until a sticky dough forms. 


Lightly coat a 9-inch spring form pan with non-stick cooking spray and wrap the bottom of the pan with foil. The foil will prevent the hot water from touching the cheesecake. Press the dough into the bottom of the prepared pan and set it aside. 


Preheat the oven to 350 °F. 

To a microwave-safe bowl, add chocolate chips and almond milk. Heat the chocolate mixture in the microwave in 30-second increments, stirring after each increment until the chocolate is melted and smooth. 


Stir in the espresso powder into the melted chocolate and set it aside. 


Place the cream cheese, Greek yogurt, sugar-free sweetener, vanilla extract, and almond flour into a large bowl and beat the ingredients with an electric hand mixer just until combined. 


Divide the cheesecake batter between 2 medium bowls. Add the matcha powder and mint extract to the first bowl of cheesecake batter and stir using a spatula until combined. Pour the mint layer on top of the brownie crust and smooth it into an even layer with an offset spatula. 


Add the melted chocolate mixture to the second bowl of cheesecake batter and stir just until combined. Pour it on top of the mint layer and smooth it into an even layer. 


Place the cheesecake into a roasting pan with 1-inch of hot water. Place the mint chocolate cheesecake into the oven and bake it for 30 minutes. 


DO NOT open the oven door. Leave the mint chocolate cheesecake in the oven with the door closed for 15 minutes. 


Remove the cheesecake from the oven. The cheesecake may still look a bit underdone; however, it will firm up in the fridge. Let the cheesecake cool on the countertop for 30 minutes. 


Cover the cheesecake loosely with plastic wrap and chill it in the fridge for 6 hours or overnight. 


For Serving

To serve, arrange a cake dish to serve family style, or drizzle the chocolate onto dessert plates. Slice the cheesecake into slices and add a slice of cheesecake to each plate and garnish it with mint. 

Sarah Leadon

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon

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Sarah Leadon

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon