Mel Christensen

Mel Christensen

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It's Clean, it's Lean and Obscenely GOOOOOD! ...Sugar-free Chocolate Peppermint Cheesecake


Clean & Mean Chocolate Peppermint Cheesecake

*Sugar Free, Gluten Free , *Nut Free Option


For Crust:

  • 150g Hazelnuts (or your preferred nut such as almonds, macadamias) *See note at end of recipe for nut-free option
  • 1 cup desiccated coconut lightly toasted in a frypan)
  • 2 tbsp organic unsweetened cocoa
  • 2 tbsp melted butter or coconut oil
  • 3-4 Dates
  1. Line a 23cm springform tin with baking paper
  2. Mix all crust ingredients together in a food processor until it resembles fine biscuit crumbs and press into a prepared tin and bake 15 min in a med-hot oven (approximately 190C).
  3. Cool crust in the fridge whilst you prepare your filling.

For Filling:

  • 250g European (block-style) Cottage Cheese or  or g Quark (‘Light’ Cream Cheese is an option but not as ‘clean’)
  • 500 g Fresh Ricotta
  • 100g melted sugar-free dark chocolate  (I use “Well Naturally” stevia-sweetened dark chocolate – peppermint crisp flavour, and melt it in a cup in the microwave with a bit of coconut oil to save time and avoid mistakes)
  • 10g of gelatine leaves
  • 150ml boiling water
  • ¼ cup  (40g) Natvia (you should taste as you add as sweetness level depends on your sweet tooth!)


  1. Soak gelatine leaves in cold water for 5 minutes. Then remove them, squeezing out excess water before placing them in a small saucepan containing your 150ml boiled water. Stir the leaves in the boiled water until dissolved then remove from heat and allow to cool.
  2. Combine cheeses and sweetener in a bowl with a hand beater until smooth and light. It’s a good idea to taste the mix at this point to check for sweetness and adjust according to taste. Add cooled gelatine mixture and mix well until smooth and light.
  3. Using a spatula, fold in the melted chocolate and then pour cheesecake filling onto your prepared “biscuit” base
  4. Top with grated chocolate (I used the “Well Naturally” stevia-sweetened peppermint crisp flavour dark chocolate)
  5. Refrigerate for at least 2 hours. – Overnight is best.

NOTE: If you are unable to use nuts in the crust, I recommend increasing the coconut to 1 ½ cups and adding ½ cup Psyllium husks.