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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!
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
2teaspoongranulated sweetener of choice or moreto your taste
1 ½cupsalmond meal/flour
½stickbutter melted
4tablespooncocoa powderunsweetened
Mint Cheesecake Filling
3teaspoonpowdered gelatine
2tablespoongranulated sweetener of choice or moreto your taste
0.8cupboiling water
0.8cupcold water
1.1lbcream cheese full fat(not the 'spreadable' variety)
1tsppeppermint essence
1tspgreen colouring (optional)
Chocolate Drizzle:
2bars (68 g)milk or dark Ross Chocolatesmelt 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 toYOUR 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.