Mint Chocolate Cheesecake
Blending mint, chocolate, cream cheese and a chocolate cookie crust makes for a decadent dessert recipe that is simple to mix up and bake.
Is Cheesecake Low Carb?
Traditional cheesecake typically contains 1 to 1.5 cups of sugar. By replacing the sugar with a low carb sweetener, the majority of carbs are removed,
Almond flour blended with butter and pressed thinly into a crust makes a really great substitute for graham cracker.
Balancing Mint and Chocolate
My first attempts with this cheesecake was a straight mint cheesecake that over-powered the chocolate crust. By adding the chocolate cheesecake layer, the mint was a better balance and finding an excuse to have additional chocolate in a dessert really isn’t that hard of a choice.
Ingredients
- Almond Flour – Blanched almond flour in a fine blend is best for this crust. If you only have almond meal or your flour is a bit larger, just pulse for a few seconds in a blender or food processor to get a finer flour
- Cream Cheese – Try to source a cream cheese with a creamy texture. Philadelphia or Organic Valley are my top two choices. Other brands are ok but allow an extra minute of whipping before adding your eggs.
- Sweetener – Erythritol or Monk fruit work well and it comes down to your personal preference. I recommend using powdered versions. If you don’t have a powdered version, simply pulse in food processor until granulated sweetener resembles a powder.
- Cocoa – For the best chocolate flavor. A Dutch process blend works best but any unsweetened cocoa powder will work.
- Eggs – Room temperature eggs work best to prevent separation when adding.
- Sour Cream – Adding the sour cream at the end of mixing keeps the texture creamy.
Cheesecake Size
This recipe fills a 9 inch spring-form pan. To make a smaller version, cut the recipe ingredients in half and use a 5 inch spring-form.
If making the full-size dessert and cannot finish, simply slice the remaining cheesecake and wrap it in parchment paper, and place it in an airtight container. Can be frozen for up to 3 months. Allow to sit on the counter at room temperature for an hour before eating.
If you love adventures with desserts, check out my Chocolate Caramel Toffee Cake
Mint Chocolate Cheesecake
Equipment
- 9 inch Spring-Form pan. If making half, 4-6inch
- Stand Mixer or Mixing bowl and electric beaters
- Baking Sheet
- Aluminum Foil
- Measuring Cups/Spoons
Ingredients
Chocolate Crust
- 1½ Cup Almond Flour
- 6 Tbsp Butter melted
- ¼ Cup Cocoa Powder Dutch blend is preferred
- 3 Tbsp Sweetener
Chocolate Cheesecake Layer
- 1 8 ounce Cream Cheese blocks, softened at room temperature
- 3 Tbsp Cocoa Powder Dutch Blend is best
- 1 Large Egg room temperature
- 3 Tbsp Sweetener Powdered Erytritol or Monk Fruit
- ½ Tsp Vanilla
Mint Cheesecake Layer
- 3 8 ounce Cream Cheese blocks, softened at room temperature
- 3 Large Eggs room temperature
- 1½ Tsp Mint Extract
- ⅔ Cup Sweetener Powdered Erythritol or Monk Fruit
- 1-3 Drops Green Food Coloring to desired color
- ¼ Cup Sour Cream
Instructions
- Preheat oven to 325°
Chocolate Crust
- Mix almond flour, sweetener, and cocoa powder until well blended
- Melt butter
- Add melted butter to the flour mixture until well blended and able to press into the bottom and ¾ the way up the a spring form pan
- Line the outside of pan with 2 sheets of aluminm foil to create a moisture barrier to protect pan from the water bath you will cook the cheesecake in.
Chocolate Cheesecake Layer
- Mix cream cheese and sweetener until creamy
- Add cocoa powder and blend to incorporate evenly
- Add egg and vanilla, mix just to blend
- Pour into prepared crust and spread evenly
Mint Cheesecake Layer
- Mix 3 blocks cream cheese with sweetener until light and creamy
- Add eggs one at a time just until blended into cream cheese mixture
- Add mint extract and a few drops of food coloring. Mix long enough to evenly distribute color. (Make certain to scrape sides and bottom as you do to ensure no mixture is sticking to bowl. Add another drop or two if desired.
- Add sour cream to mixture and slowly fold into cream cheese mixture
- Pour mixture on top of chocolate layer in the pan.
- Place foil lined pan on a baking sheet. Place baking sheet inside oven, add enough water to fill the baking sheet half way up and around your cheesecake. This allows the cheesecake to evenly bake. Monitor the cheesecake while baking and add additional water if needed.
- Bake at 325° For sixty (60) minutes. Check center to ensure it is no longer runny. Turn off oven, and crack door slightly and allow to sit in the oven for 30 minutes before removing to complete cooling.
- Refrigerate for a minimum of 6-8 hours before serving.
- Garnish with chocolate shavings or drizzle chocolate syrup to enhance the mint flavor.
Notes
