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Mint Chocolate Chip Cheesecake

Course: Dessert
Servings: 8 Servings
Author: Angela Coleby
Print Recipe

Ingredients

Bottom Crust

Cheesecake

  • 2 x 8oz (448g) Cream cheese softened
  • ½ cup Sour cream heavy/whipping can be used
  • ¼ cup (50g) Erythritol
  • 2 Eggs
  • 3-5 drops Green food colouring
  • 1 teaspoon mint essence
  • 75g dark chocolate chips

Instructions

  • Pre-heat the oven to 180C/350F degrees.
  • Place the almond flour, coconut flour and erythritol (or sugar substitute) in a bowl and mix well.
  • Add the butter and coconut oil and stir until combined thoroughly.
  • Press the crust mixture evenly into a bottom of a springform cake pan (although I actually used a 7 inch disposable foil cake tin. Was easier to peel away from the cheesecake and they were on special offer in my supermarket!).
  • Bake for 15 minutes until slightly pale golden.
  • Remove from the oven and place in the fridge to cool and firm.
  • Reduce the oven temperature to 170C/350F degrees.
  • In a bowl, place the cream cheese, cream and eggs. Beat until smooth and there are no cream cheese lumps.
  • Add the mint essence and green colouring. Adjust to your own taste and if you want it a brighter green.
  • Gently fold in the chocolate chips.
  • Pour the mixture on top of the base evenly and bake in the oven for 35-40 minutes until firm.
  • Remove from the oven and allow to cool. Then place in the fridge for at least 2 hours. Ideally overnight.
  • Decorate with chocolate (optional).
  • Eat and enjoy! Freeze any extra (trust me..it's delicious frozen!)

Notes

Makes 8 slices
Nutritional Information per slice - 492 Calories, 48g Fat, 12g Protein, 14g Carbs, 5g Fibre, 9g Net Carbs