- 24 oz cream cheese or vegan cream cheese
- 2 cups yogurt
- 2/3 cup sugar or sweetener of choice
- 1 tsp pure vanilla extract
- 1/2 tsp pure peppermint extract
- 1 tbsp cornstarch or 1/4 cup almond flour
- 1/4 tsp food coloring or spirulina (optional)
- chocolate chips or sugar free chocolate chips as desired
Take out an 8 or 9-inch springform pan, and prepare your crust of choice, or grease the pan for a crustless cheesecake. I include a few crust options earlier in this post, including an Oreo crust recipe.To make mint chocolate chip cheesecake, first bring the cream cheese to room temperature. Preheat the oven to 350 F. Fill any large baking pan about halfway with water, and place it on the oven’s lower rack. With a food processor, mixer, or hand blender, beat all ingredients except the chocolate chips just until smooth. (Overbeating cheesecake batter introduces air bubbles that can burst while baking and thus cause cracking.) Stir in a handful of chocolate chips. Smooth into the prepared springform pan. Bake on the center rack of the oven for 30 minutes in a 9 inch pan or 38 minutes in an 8 inch pan. Without ever opening the oven at all, turn off the heat and let the cheesecake sit in the closed oven for an additional fifteen minutes. Then remove from the oven and let cool fully on the counter before transferring the pan to the refrigerator uncovered for at least six hours. The pie firms up considerably as it chills. Slice and enjoy. Store leftovers in a covered container for up to four days in the refrigerator or up to three months frozen.View Nutrition Facts
Calories: 170kcal