A creamy no-bake cheesecake layered on a chocolate brownie crust with with a hint of mint is such a refreshing dessert. This Mint Chocolate Brownie Cheesecake is an easy to make dessert even for beginner bakers.

Cheesecakes are a desert that you can make sugar-free and most people will not be able to tell the difference. This Mint Chocolate Brownie Cheesecake features a baked crust and a no-bake filling which makes it so easy to make. The moist brownie crust accents the creamy mint filling.

Cheesecakes have always been a favorite of mine to make for holidays and special occasion. No-bake cheesecake filling are so easy to make. I often make them with baked crust. Below are two of my favorites but you will find many more on my blog.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound(preorder) It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.

Mint and chocolate go so well together and especially if you want a green desert to serve on St Patrick’s Day.

Mint Chocolate Brownie Cheesecake, THM S, Keto, GF, SF

• Brownie Cake:
• 1/2 cup melted butter
• 3 eggs, room temperature
• 2 teaspoons vanilla
• 1/2 cup hot coffee
• 2/3 cup THM Gentle Sweet
• 1/4 cup black cocoa
• 1 cup almond flour
• 2/3 cup THM Baking Blend
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• Filling:
• 1/2 cup almond milk
• 1 tablespoon and 1 teaspoon unflavored gelatin
• 2 8-ounces packages cream cheese, softened
• 1/2 cup THM Gentle Sweet
• 1 1/3 cups non-fat Greek Yogurt
• 1 teaspoon mint extract
• 1 1/4 cups whipping cream
• green food coloring
• Ganache:
• 1/2 cup heavy cream
• 3/4 cup sugar-free chocolate chips
• Whipped Cream:
• 1/2 cup heavy whipping cream
• 1/8 teaspoon xanthum gum
• 2 tiny spoons stevia
• Baking the brownie cake: Preheat oven to 350 degrees F. Blend butter, eggs, vanilla, and coffee together until smooth. Set aside. In a separate bowl combine Gentle Sweet, cocoa, almond flour, THM Baking Blend, baking soda/powder, and salt. Stir dry ingredients into the wet until thoroughly combines. Spread batter in a 9-inch springform pan. Bake for 12-15 minutes. Cake will look undone but it will set up as it cools. Cool completely.
• Soften the gelatin by soaking it in the almond milk for 5 minutes. Set aside. Whip the cream cheese, Gentle Sweet, yogurt, and mint extract together until smooth. Add cream and whip until soft peak form. Heat the gelatin in the microwave for 30 seconds or until it is clear. With the mixer mixing on low add the unflavored gelatin. Scrape the sides and whip until well-combined. Carefully pour the filling into the center of the springform pan, spreading around until the top is smooth. Chill well.
• To serve: Run a sharp knife around the edge of the pan. Loosen the pan sides. Remove side. Using the parchment paper to move the cheesecake, place the cheesecake on a serving platter, sliding the paper out from under it.
• Ganache: Heat the cream to a boil. Pour over the chocolate chips. Allow the mixture to set for 5 minutes. Stir until smooth. Spread over the top of the chilled filling.
• Garnish: Whip the cream with xanthan gum and stevia until soft peaks form. Garish the top of the dessert with whipped cream. Serves 14.

Blend butter, eggs, vanilla, and coffee together until smooth. Set aside. In a separate bowl combine Gentle Sweet, cocoa, almond flour, baking blend, baking soda/powder, and salt. Stir dry ingredients into the wet until thoroughly combined.

Carefully pour the filling into the center of the springform pan, level the filling with a Pampered Chef Spreader.

Run a sharp knife around the edge of the pan. Loosen the pan sides. Remove side. Using the parchment paper to move the cheesecake, place the cheesecake on a serving platter, sliding the paper out from under it.

Spread ganache over the chilled filling. Garish the top of the dessert with whipped cream

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

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The Trim Healthy Mama Store has wonderful products. They are a very pure source and have a great taste. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store

Trim Healthy Gentle Sweet

Trim Healthy Mama Baking Blend

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Mint Chocolate Brownie Cheesecake, THMS, Keto, GF, Sf

Course Dessert

Cuisine American

Prep Time 45 minutes

Cook Time 12 minutes

Servings 14

Author Glenda Groff

Ingredients

• Brownie Cake:
• 1/2 cup melted butter
• 3 eggs room temperature
• 2 teaspoons vanilla
• 1/2 cup hot coffee
• 2/3 cup THM Gentle Sweet
• 1/4 cup black cocoa
• 1 cup almond flour
• 2/3 cup THM Baking Blend
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• Filling:
• 1/2 cup almond milk
• 1 tablespoon and 1 teaspoon unflavored gelatin
• 2 8- ounces packages cream cheese softened
• 1/2 cup THM Gentle Sweet
• 1 1/3 cups non-fat Greek Yogurt
• 1 teaspoon mint extract
• 1 1/4 cups whipping cream
• green food coloring
• Ganache:
• 1/2 cup heavy cream
• 3/4 cup sugar-free chocolate chips
• Whipped Cream:
• 1/2 cup heavy whipping cream
• 1/8 teaspoon xanthum gum
• 2 tiny spoons stevia

Instructions

1. Baking the brownie cake: Preheat oven to 350 degrees F. Blend butter, eggs, vanilla, and coffee together until smooth. Set aside. In a separate bowl combine Gentle Sweet, cocoa, almond flour, THM Baking Blend, baking soda/powder, and salt. Stir dry ingredients into the wet until thoroughly combines. Spread batter in a 9-inch springform pan. Bake for 12-15 minutes. Cake will look undone but it will set up as it cools. Cool completely.
2. Soften the gelatin by soaking it in the almond milk for 5 minutes. Set aside. Whip the cream cheese, Gentle Sweet, yogurt, and mint extract together until smooth. Add cream and whip until soft peak form. Heat the gelatin in the microwave for 30 seconds or until it is clear. With the mixer mixing on low add the unflavored gelatin. Scrape the sides and whip until well-combined. Carefully pour the filling into the center of the springform pan, spreading around until the top is smooth. Chill well.
3. To serve: Run a sharp knife around the edge of the pan. Loosen the pan sides. Remove side. Using the parchment paper to move the cheesecake, place the cheesecake on a serving platter, sliding the paper out from under it.
4. Ganache: Heat the cream to a boil. Pour over the chocolate chips. Allow the mixture to set for 5 minutes. Stir until smooth. Spread over the top of the chilled filling.
5. Garnish: Whip the cream with xanthan gum and stevia until soft peaks form. Garish the top of the dessert with whipped cream. Serves 14.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound(preorder) It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages