Name: Mint Chocolate Cheesecake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 12 Slices
Cuisine: American
Ingredients: 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; 1/4 cup Sugar-Free Chocolate Sauce (optional); 1/4 cup Fresh Mint Leaves (optional)

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. Whether you’re hosting a holiday gathering or simply satisfying your sweet tooth, this showstopping cheesecake is sure to impress.

#Cakes #Chocolate Desserts #Sweet Desserts #Diabetic Friendly #Gluten Free #Low Residue/Low Fiber #Eggs, Cheese and Milk #Nuts and Seeds #Baking

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.

Baking with Water Bath: Ensure the springform pan is tightly wrapped in foil to prevent water from seeping into the cheesecake.

Peppermint Extract: Use sparingly; too much can overpower the dessert.

Hot Chocolate Sauce: Allow sauce to cool slightly before drizzling to avoid melting the cheesecake layers.

Two Desserts in One: Combines the flavors of mint chocolate and cheesecake into one irresistible treat.
Gluten-Free Delight: Made with a flourless brownie base, perfect for those avoiding gluten.
Visually Stunning: The layered mint and chocolate design makes this a centerpiece-worthy dessert.
Customizable: Adjust the flavors and toppings to suit your preferences.

Smooth Cheesecake Batter: Use room-temperature cream cheese and Greek yogurt to ensure a creamy, lump-free texture.
Brownie Base Consistency: Soak Medjool dates if they’re too dry to create a cohesive, sticky dough.
Prevent Cracks: Bake the cheesecake in a water bath and avoid overmixing the batter.

Drizzle with sugar-free chocolate sauce and garnish with fresh mint leaves for an elegant presentation.
Serve chilled with a dollop of whipped cream or a scoop of mint chocolate chip ice cream.
Pair with a hot cup of coffee or a refreshing peppermint mocha for the ultimate dessert experience.

Replace Greek yogurt with mascarpone for a creamier texture.
Swap peppermint extract with vanilla extract for a classic cheesecake flavor.
Add crushed candy canes to the topping for a festive holiday twist.

Refrigerator: Store in an airtight container in the fridge for up to 5 days.
Freezer: Wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Cutting Board

Foil

Food Processor

Microwave

Oven

Plastic Wrap

Refrigerator

Spatula

Springform Cake Pan 9 inch

Stand Up Mixer

Medjool Dates: Add natural sweetness and bind the brownie base.
Raw Almonds and Pecans: Provide a crunchy texture for the crust.
Cocoa Powder: Gives the brownie base its rich chocolate flavor.
Cream Cheese and Greek Yogurt: Create a smooth, tangy cheesecake filling.
Peppermint Extract and Matcha Powder: Deliver the signature mint flavor and green hue.
Sugar-Free Sweetener: Keeps the dessert low in sugar without sacrificing sweetness.

How long does cheesecake need to chill?

Technically, you only need to chill the cheesecake for 2 hours. However, it is recommended to chill 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 the 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.

Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making ahead. Prepare it a day in advance and store it in the fridge until ready to serve.

Can I use regular sugar instead of sugar-free sweetener?

Absolutely! Use an equal amount of granulated sugar for a traditional sweetener option.

How can I achieve clean slices when cutting the cheesecake?

Use a sharp knife dipped in hot water and wiped clean after each cut for neat slices.

How to Make Mint Chocolate Cheesecake

Begin by preparing the flourless brownie base. Blend Medjool dates, raw almonds, pecans, cocoa powder, and almond butter in a food processor until a sticky dough forms. Press the mixture into a greased 9-inch springform pan and set aside.

Next, prepare the cheesecake filling by combining cream cheese, Greek yogurt, sugar-free sweetener, vanilla extract, and almond flour. Divide the batter into two portions—mix one with peppermint extract and matcha powder for a minty green layer, and the other with melted chocolate and espresso powder for a rich chocolate layer. Pour the mint layer over the brownie base, smooth it out, and top with the chocolate layer.

Bake the cheesecake in a water bath at 350°F for 30 minutes, then let it rest in the oven with the door closed for 15 minutes. Cool completely on the countertop, then refrigerate for at least 6 hours or overnight. Slice, garnish, and enjoy!

Author: Sarah Leadon

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

Serves

12 Slices

Ingredients

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

Cheesecake

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)

Instructions

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.

Cheesecake

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 in a roasting pan with 1-inch of hot water. Place the mint chocolate cheesecake in 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.

Nutrition Disclosure