This creamy, soft mint chocolate chip cheesecake is so easy to make. You don't need to bake it. The cheesecake is also keto friendly, low carb and high protein.
Prep Time 30 minutesmins
Cooling Time 4 hourshrs
Total Time 4 hourshrs30 minutesmins
Servings 12slices
Calories 308kcal
CRUST
For the crust stir, together the walnuts, cocoa powder and sweetener, then mix in the melted butter.
Press the mixture into the bottom of your pan.
Place in the refrigerator or freezer to firm up while you make the filling.
FILLING
Beat cream cheese until light and fluffy, mix in the sour cream, then add the Keto Chow, sweetener and mint extract and blend until fully combined.
If the mixture looks too thick, add heavy cream a tablespoon at a time until it is spreadable.
Mix in the chopped chocolate and spread the filling into the prepared crust.
Chill for at least 4 hours or overnight.
Garnish with whipped cream, chocolate curls, and mint leaves if desired.
Keyword Chef Taffiny Elrod, Chocolate Mint, Cookies and Cream
Photos bySarah DeYoung Photography
Nutrition Facts
Mint Chocolate Chip No Bake Cheesecake
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.