White, Milk, or Dark Chocolate – Which to Choose?
Those wishing to reduce sugar and/or carbohydrates in their diets often avoid chocolate and other sweets completely, but total elimination of chocolate is not necessary to follow a diabetic, keto-, or low-carb diet, especially when no sugar added chocolate is chosen....
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In December 2020, Ross Chocolates reported on a study being conducted by the University of British Columbia’s Department of Food, Nutrition and Health, Dietetics. The study is examining the impact that Ross’ Sugar-Free Dark Chocolate and sugar-sweetened 70% cocoa dark...
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There is a myth circulating about diabetics and chocolates. Some diabetics believe that they should never eat chocolate because it will completely ruin their blood sugar control. Others claim that diabetics can eat as much regular chocolate as they want, as long as...
Chocolate is Good For You: 7 Health Benefits of Eating Chocolate
For many years, chocolate was considered a “bad” food because of its high levels of saturated fat and sugar. However, in the 1990’s several studies revealed that chocolate had many positive benefits and including it in one’s diet was recommended because of the many...
No-Bake Sugar-Free Mint Cheesecake
A great treat for celebrating St. Patrick’s Day or for anyone who loves mint, this sugar-free, no-bake cheesecake is refreshing and fluffy to make your taste buds sing!
Servings: 12 slices
Equipment
- 20-25 cm pie plate, greased & lined with parchment paper
- Medium mixing bowl
- Fork
- Large mixing bowl
- Spatula
- Whisk
- hand mixer
- Piping bag or plastic sandwich bag
Ingredients
Chocolate Cheesecake Base
- 2 teaspoon granulated sweetener of choice or more to your taste
- 1 ½ cups almond meal/flour
- ½ stick butter melted
- 4 tablespoon cocoa powder unsweetened
Mint Cheesecake Filling
- 3 teaspoon powdered gelatine
- 2 tablespoon granulated sweetener of choice or more to your taste
- 0.8 cup boiling water
- 0.8 cup cold water
- 1.1 lb cream cheese full fat (not the 'spreadable' variety)
- 1 tsp peppermint essence
- 1 tsp green colouring (optional)
Chocolate Drizzle:
- 2 bars (68 g) milk or dark Ross Chocolates melt in double boiler or microwave
Instructions
Chocolate Cheesecake Base
- Mix all the ingredients in a bowl.
- Press into a greased and lined pie/flan dish, and pop into the fridge while you're making the cheesecake filling.
Mint Cheesecake Filling
- Pour the boiling water into a large bowl and whisk in the gelatine powder. Whisk until all dissolved.
- Add the remaining cold water.
- Add the cream cheese, peppermint essence, colouring (optional) and sweetener of choice.
- 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.
- Add melted chocolate in a piping bag or in a ziplock bag and cut the corner to make a small hole.
- Drizzle the cheesecake with dark or sugar-free chocolate.
Video
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.
Nutrition
Serving: 1slice | Carbohydrates: 5.5g | Protein: 6.4g | Fat: 24.4g | Sodium: 168.9mg | Potassium: 84.9mg | Fiber: 1.9g | Sugar: 1.9g | Vitamin A: 674.1IU | Calcium: 70.5mg | Iron: 0.9mg
