Low-Sugar Peppermint Chocolate Cheesecake – Creamy, Festive, and Balanced

This Low-Sugar Peppermint Chocolate Cheesecake brings cool mint, rich cocoa, and velvety cream cheese together without the sugar overload. It tastes like a holiday dessert, but it’s balanced enough for any time you want something special. The texture is smooth and lush, with a crisp chocolate cookie crust for contrast.

A touch of peppermint makes each bite feel bright and refreshing. It’s simple to make, easy to slice, and always a crowd-pleaser.

What Makes This Recipe So Good

• Lower sugar, big flavor: Uses a low-glycemic sweetener and dark chocolate for sweetness without the crash.
• Silky texture: The combination of cream cheese, Greek yogurt, and eggs gives a creamy, stable bake.
• Balanced mint: Just enough peppermint to be refreshing without tasting like toothpaste.
• No water bath hassle: A gentle bake and proper cooling help prevent cracks.
• Make-ahead friendly: Tastes even better the next day after chilling.

Ingredients

• For the crust:
• 1 1/2 cups finely crushed chocolate wafer cookies or chocolate almond flour cookies (low-sugar)
• 3 tablespoons unsalted butter, melted
• 1 tablespoon granulated low-calorie sweetener (e.g., allulose or erythritol blend)
• Pinch of salt
• For the filling:
• 16 ounces full-fat cream cheese, softened
• 1/2 cup plain Greek yogurt (2% or full-fat)
• 2/3 cup granulated low-calorie sweetener (allulose or erythritol/monk fruit blend)
• 3 large eggs, at room temperature
• 6 ounces dark chocolate (70–85%), melted and slightly cooled
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon pure vanilla extract
• 1/2 to 3/4 teaspoon peppermint extract (to taste)
• 1/4 teaspoon fine sea salt
• For topping (optional):
• 1/2 cup chilled heavy cream
• 1 tablespoon powdered low-calorie sweetener
• Dark chocolate shavings or a light sprinkle of crushed sugar-free peppermint candies

Instructions

1. Prep the pan: Heat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment.

   Lightly grease the sides.

2. Make the crust: Mix cookie crumbs, melted butter, sweetener, and salt until it looks like damp sand. Press firmly into the bottom of the pan. Bake for 8 minutes, then cool slightly.
3. Beat the base: In a large bowl, beat cream cheese until smooth, about 1 minute.

   Add sweetener and salt; beat until creamy and no lumps remain.

4. Add dairy and flavor: Mix in Greek yogurt, vanilla, and peppermint extract. Start with 1/2 teaspoon peppermint, taste, and add more if needed.
5. Blend in chocolate: Beat in cocoa powder. Pour in melted, cooled dark chocolate and mix until fully combined and silky.
6. Add eggs: Beat in eggs one at a time on low speed until just incorporated.

   Do not overmix.

7. Fill and bake: Pour filling over the crust. Tap the pan gently to release bubbles. Bake 45–55 minutes, until edges are set and the center has a slight wobble.
8. Cool gradually: Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes.

   Move to a rack and cool to room temperature.

9. Chill: Cover and refrigerate at least 6 hours, preferably overnight, for the best texture and clean slices.
10. Optional topping: Whip heavy cream with powdered sweetener to soft peaks. Spread or pipe on top. Garnish with chocolate shavings or a light sprinkle of sugar-free peppermint pieces.

Storage Instructions

• Refrigerate: Cover tightly and store for up to 5 days.
• Freeze: Freeze whole (without whipped cream) or as slices, wrapped well, for up to 2 months.

  Thaw overnight in the fridge.

• Make-ahead: Best made a day in advance to let flavors meld.

Why This is Good for You

• Lower sugar: Using low-calorie sweeteners reduces overall sugar while keeping sweetness and structure.
• Dark chocolate benefits: Dark chocolate brings antioxidants and deeper flavor, so you use less sweetener.
• Protein and satiety: Cream cheese and Greek yogurt add protein and help keep portions satisfying.
• Controlled portions: The rich texture means a small slice delivers a lot of enjoyment.

Pitfalls to Watch Out For

• Overbaking: If the center is fully set in the oven, it may turn dry. Look for a slight jiggle.
• Hot chocolate addition: Add chocolate once cooled to lukewarm to avoid curdling.
• Too much peppermint: Peppermint extract is strong. Measure carefully and taste the batter.
• Overmixing eggs: Be gentle to avoid incorporating excess air, which can cause cracks.
• Crust crumble: Press the crust firmly and pre-bake to help it hold together.

Recipe Variations

• Gluten-free crust: Use gluten-free chocolate cookies or a mix of almond flour, cocoa powder, butter, and sweetener.
• No-bake version: Skip eggs, add 1 teaspoon powdered gelatin bloomed in 2 tablespoons warm water to the filling, and chill until set.
• Mocha mint: Add 1 tablespoon instant espresso powder to the filling for a coffee kick.
• Mini cheesecakes: Bake in a lined muffin tin for 18–22 minutes for easy portion control.
• Extra dark: Use 85–90% chocolate and increase sweetener slightly to taste.

FAQ

Can I use regular sugar instead of a low-calorie sweetener?

Yes.

Use the same volume of granulated sugar and powdered sugar for the topping. The cheesecake will no longer be low-sugar but the texture will remain similar.

How do I prevent cracks without a water bath?

Avoid overmixing, bake at a moderate temperature, and don’t overbake. Let it cool gradually in the oven with the door cracked, then chill fully before slicing.

What kind of peppermint extract should I buy?

Look for pure peppermint extract, not mint flavoring.

Pure extract tastes cleaner and you can use less for better results.

Can I make this dairy-free?

You can try dairy-free cream cheese and coconut yogurt, plus coconut cream for the topping. Texture may be slightly softer, so chill longer before serving.

How strong should the peppermint flavor be?

Aim for cool and refreshing, not overpowering. Start with 1/2 teaspoon extract, taste the batter, and add up to 3/4 teaspoon as needed.

Wrapping Up

This Low-Sugar Peppermint Chocolate Cheesecake delivers all the richness you expect with a fresh mint twist and less sugar.

It’s simple to bake, slices cleanly, and tastes even better the next day. Keep the peppermint balanced, avoid overbaking, and you’ll have a standout dessert that feels special without being heavy.