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!
Prep Time20 minutes
Cook Time0 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate, Diabetic friendly, Keto, Sugar Free
Servings: 12 slices


  • 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


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


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.



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.


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

Note: original recipe published on