If you’re a peppermint lover, you really need to make my No-Bake Chocolate Peppermint Cheesecake Squares.

They are low-carb, sugar-free and gluten-free cheesecake squares filled with peppermint green magic at only 2.1g net carbs per square.

Sliced squares of peppermint cheesecake on a white plate

No Bake Chocolate Peppermint Cheesecake

My kids love peppermint slice/squares, but because they are so incredibly high in sugar and processed carbs, I decided to invent my own low-carb and healthier version.

Low-carb and sugar-free cheesecake peppermint cheesecake was the answer. The cheesecake filling is simple to prepare and is sturdy enough to handle once it has set and cooled.

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These little babies have only 2g net carbs per piece!

How To Make Sugar-Free Chocolate Peppermint Pie

To prepare the peppermint cheesecake squares into a cheesecake pie instead, simply prepare the easy recipe in a round dish and slice it for your guests.

But beware, low-carb baking is generally incredibly filling, so you will only want very small portion sizes.

Mockup of Ditch The Carbs Low-carb Sweet Treats eBook

I like to prepare the peppermint squares in a rectangle dish, so I can cut them into small cheesecake squares, which is perfect for portion control.

Top Tip: Instant Portion Control:
The no-bake chocolate peppermint cheesecake squares can even be frozen in an airtight container to stop you going back for more – or to enjoy a frozen low carb treat occasionally.

How To Decorate Low-Carb Peppermint Cheesecake

To make the gluten-free peppermint cheesecake even more appetising, I decorate with 90% chocolate drizzled over the top.

I love 90% chocolate as it packs a chocolatey punch, but without all the sugars.

The cheesecake filling can be made as sweet or not, as you desire. For those of you who are beginners, you may require a lot more sweetener than I have used. As time goes on, and you live sugar-free longer, your sweet tooth will slowly diminish and you will require less sweetener.

So be guided by your own tastes, and adjust the sweetness before pouring the no-bake peppermint cheesecake filling over the prepared chocolate base.

TOP TIP: As with ALL recipes here, ALWAYS taste your batter BEFORE cooking to ensure you have added enough sweetener to suit YOUR tastebuds. Read the Ultimate Guide To Low-Carb Sweeteners.

No Bake Chocolate Peppermint Cheesecake Squares on a marble chopping board

How many carbs you consume each day will be dictated by your health goals and carbohydrate tolerance.

Generally, a low-carb diet is considered to be:

  • <100g/day = moderate low-carb
  • <50g/day = low-carb
  • <20g/day = keto

Many readers like to begin by simply reducing their carbs to a level that is sustainable and weight loss still occurs.

To work out your carbs, protein, and fat limits to enjoy each day, use the FREE macro calculator.

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No Bake Chocolate Peppermint Cheesecake Squares served on a white dish with a green napkin

Sugar-Free Cheesecakes

Want to try even more low-carb and keto cheesecake recipes? Why not try these recipes too?

No Bake Chocolate Peppermint Cheesecake Squares served on a white dish with a green napkin

Low-Carb Chocolate Mint Cheesecake Recipe (no bake)

Easy sugar free and gluten free recipe for no bake chocolate peppermint cheesecake squares. Perfect for when you want a low-carb sweet treat, but with portion control taken care of.
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Cuisine: Gluten Free, Grain free, Keto, LCHF, Low Carb, No Sugars, Wheat Free
Keyword: Keto cheesecake
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 28 squares
Calories: 154kcal
Author: Thinlicious.com
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  • Stick Blender


Chocolate Cheesecake Base

  • 110 g butter melted
  • 200 g almond meal/flour
  • 45 g cocoa powder (unsweetened) unsweetened
  • 100 g desiccated/shredded coconut unsweetened
  • 2 tbsp granulated sweetener, of choice or more, to your taste
  • pinch salt

Peppermint Cheesecake Filling

  • 250 g cream cheese full fat **
  • 110 g butter melted
  • 1/2 tsp peppermint essence or more, to your taste
  • 1/8 tsp green colouring (optional)
  • 3 tbsp granulated sweetener, of choice or more, to your taste
  • pinch salt

To Decorate

  • 50 g 90% dark chocolate to drizzle


Chocolate Cheesecake Base

  • Mix all the ingredients together. Press into a 33cm x 22cm (13 " x 9") dish lined with baking parchment.
  • Place in the fridge to cool and harden whilst you make the peppermint cheesecake filling.

Peppermint Cheesecake Filling

  • Cut the cream cheese into a few pieces to make it easier to mix.
  • Add the melted butter and all other ingredients to the cream cheese. I use my stick blender with the blade attachment. It makes for a smooth lump free cheesecake filling. You may wish to add all the ingredients to a food processor and pulse until smooth.
  • Spread and smooth the peppermint cheesecake filling over the cooled chocolate base. Place in the fridge to cool.

To Decorate

  • Melt the 90% chocolate in the microwave or stove top. Drizzle over the cooled peppermint cheesecake filling in swirls, zig zags or wavy lines.
  • I cut mine into 4 rows by 7 rows to create 28 squares.


** You must use the full-fat, solid cream cheese. The soft, spreadable cream cheese will NOT be set.


Serving: 1squareCalories: 154kcalCarbohydrates: 3.9gProtein: 2.9gFat: 15.7gFiber: 1.8gSugar: 0.9g
No Bake Chocolate Peppermint Cheesecake Squares served on a white dish with a green napkin

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  1. Tracey Pattenden says:

    Hi, I was just wondering how easy would it be to use the coconut flour instead of the almond flour in this recipe. Also what quantities I would use, thanks Tracey.

  2. OMG, the best slice i have made on my lchf journey and miss 11 loves it as well, total bonus!

    1. If you have been here for a while, you’ll know I absolutely love it when children love my recipes. Clever girl (and wonderful mamma for making it). 🙂

  3. I don’t care for the taste of coconut. What could be used in place of it for the chocolate crust?

    1. Michele Brooks says:

      I was wondering the same thing. I don’t like the texture of coconut. The taste for me is just meh.

  4. Thanks for this great recipe! I made these and really enjoyed them. I think I like them best eaten straight out of the freezer…they don’t go too hard and being cold suits the texture perfectly. I’m definitely saving this recipe. I didn’t have any chocolate on hand for the drizzle so instead I melted together 2 tablespoons of coconut oil, 3 tablespoons of cocoa powder and some sweetener and drizzled that on top. It worked well!

  5. OMG I just made this, I I cut the recipe and am a horrible baker, I figured if I messed it up It wouldn’t be a huge waste. To my utter & total surprise I didn’t mess it up and it was awesome. I used an 8×8 pan and pretty much ate 2 pieces. I did modify it a bit. I used liquid stevia in the cheesecake part, I can’t handle too much swerve, it’s the cooling effect. I added heavy whipping cream to it. It was the bomb. Thank you so much for this.

  6. Just made this with my 3 year old! Waiting ever so patiently for it to cool so we can eat it ? It smells and looks delicious!

  7. This sounds absolutely delicious and so easy with no baking involved. Really want to try this but I am in the UK and cannot find Philadelphia solid cream cheese anywhere. Not even sold on Amazon. Please Libby can you recommend an alternative? I don’t know what other cream cheese would be suitable.

    1. Diana, I’m in the UK too, and just made these using normal Philadelphia, very successfully. I wonder whether the ‘soft’ Philly mentioned is actually something different – maybe a cream cheese more like Dairylea? (Because that definitely wouldn’t work).

  8. Can I leave out the mint flavor

  9. Veyn Pillai says:

    I must say I found it super hard to spread the cream cheese filling! It stuck to the spatula, to the spooon and to my hands! It was a complete mess 🙁
    My cheesecake does not look very attractive at the moment 🙁

    1. If you have this trouble again, place a piece of baking parchment over the filling and use your hands or the back of a spoon. It works a treat! I hope you managed to enjoy eating it, despite it’s less than attractive outcome. Another tip, always drizzle with chocolate, it hides a multitude of things 😉

  10. I’m allergic to almonds. Is there a way to substitute coconut flour in the base?

    1. I’m afraid not for this particular recipe. I’ll try and develop a recipe using coconut flour for the base. That would be very popular.

  11. Just whipped up this tasty delicious recipe! thank you soo much. I made it in a 30cm x 20cm dish and my cheesecake filling isn’t very thick at all. Doesn’t look like your photos. Is there something I missed?

    1. My filling layer was not that thick either. It seems more like icing for the crust. But they were still good! My only problem is that I accidentally used creme de menthe instead of peppermint. Ugh. Tastes like toothpaste to me, but that’s my own fault.

  12. This is seriously one of the best deserts I’ve ever made! And super easy!

  13. I made this (with way more peppermint essence than recommended) and it was delicious. Perfect for a low carb substitute Christmas treat with all those candy canes floating about at the moment. I used a small slice tin and it worked well. Have plans to use the base again for a custard or caramel slice. Thank you.

  14. What is the difference between peppermint extract and essence??

    1. They are n=both the same. The nomenclature/naming in different countries differs so I write both variations when I can remember 😉 . Just ensure it is food grade. You don’t want to grab an essential oil that is meant for any other use, than in a recipe.

  15. 5 stars
    Kia Ora! Made these today they were ???. Next time I’ll add half a teaspoon more of peppermint cos I am a mint freak! How long do they keep in the fridge for? Thank you for this wonderful recipe 🙂

    1. Kia ora Kay 🙂 I keep mine in the fridge for up to 4 days (although they never last that long in our house). And nice to know you are a mint freak, I’m with you on that one!

      1. Lol you are right about them not lasting, 3 days and they were gone! I actually preferred them straight out of the freezer especially in this heat!
        So I made them again yesterday but this time used caramel essence and OMG they were delish!! I might try strawberry essence next ?

  16. 5 stars
    This was one of four low carb/Keto desserts I made yesterday for a dinner party. My friends are really good sports when I try new recipes on them. Everyone loved all four. But I now have a dessert box in the freezer which can’t really be all that bad, right?

    This was so easy to make. I used 1.5 tsp of peppermint as I like mint and sometimes find cream cheese too strong. It was really easy to layer over the chocolate base. My only adjustment I think I would do is make the base a bit thicker. Loved the coconut presence in the crust too. I will definitely be making this one again.

  17. I HATE coconut and everything associated with it. Can I make the base without it?

  18. 5 stars
    Simply fabulous! Even my husband like these and he doesn’t like mint. Doesn’t taste low carb to me. I so need my sweet treats since I am new to this low carb thing. Thank you again Libby, really appreciate all your wonderful recipes and knowledge!

  19. This recipe looks delicious, but I’d appreciate some advice about non-dairy options. I’m thinking I could use Vegan Block, a butter substitute that is solid when refrigerated, and 100% coconut cream plus a little agar agar in place of the cream cheese.
    My second question is – will it freeze well? I’m the only one who would eat it unless my husband suddenly develops a fondness for cheesecake! Then I’d better watch out!
    Many thanks

    1. I’m afraid I must be honest, I have never used any form of vegan cheese because the ones I have seen at the grocery store are so incredibly ultra-processed and made with a gazillion ingredients. so I can’t speak from experience to make that substitution. Has anyone else here used vegan cheese successfully? Can you give Sure some tips, please 🙂 By substituting the cream cheese, butter and coconut cream turns it into a completely different recipe altogether so I would hate to make a recommendation here.

  20. Will this recipe work with non-dairy substitutes – i.e. coconut cream 100% and vegan butter? Both set firm when refrigerated. I’d love to treat myself to something like this, it looks so delicious.

    1. I’m afraid with those substitutions, it would be another recipe entirely and need full development to ensure the consistency is correct and it has the ability to set. If you do try, please come back and let us know how you got on.