Chocolate Cheesecake with Peppermint Chocolate Glaze

  These little chocolate cheesecake squares were such a treat for Christmas! My sister is a Winter Solstice baby and she loves peppermint, so I made these as a birthday/holiday treat. I hope everyone had a wonderful holiday, I'm looking forward to a new year ^_^



Low Carb Chocolate Cheesecake with Peppermint Chocolate Glaze

Filling:

• 8 ounces full fat Cream Cheese, softened
• 1/2 cup Greek Yogurt
• 1/2 cup Stevia or Splenda
• 1/4 cup semi-sweet Chocolate Chips, melted
• 1/4 cup unsweetened Cocoa Powder
• 2 large Eggs

Crust:

• 10-15 sugar free mini Chocolate Chip Cookies (I used Joseph's brand)
• 2 tablespoons cocoa powder
• 1 packet Stevia or Splenda
• 1/2 teaspoon Espresso Powder
• 3 tablespoons unsalted Butter, melted

Glaze:

• 1/2 cup semi-sweet Chocolate Chips
• 4 tablespoons unsalted Butter
• 1 teaspoon Peppermint Extract

Preparation & Cooking Instructions 

Preheat oven to 350 degrees F. Use a square baking dish lined with foil. In a food processor or blender combine all of the ingredients for the crust and pulse until they come together. I didn't have sugar free chocolate wafers so I subbed the traditional ingredient with some sugar free cookies I had. The cocoa and espresso help give them a nice flavor and the butter brings it all together. Mush down into your baking pan and bake the crust for 12-15 minutes, or until it begins to set. Remove from oven and set aside.

While the crust is baking prepare your filling mixture. In a large bowl combine the cream cheese, sour cream, and Splenda and blend until smooth. Add in the melted chocolate and the rest of the ingredients and blend until smooth and creamy. Pour the filling over the crust and bake 25 to 30 minutes, or until the sides are puffed up but the center still has a jiggle. You don't want to overcook the cheesecake, it will continue to cook as it cools and then set up firm in the fridge. 

For the glaze combine the butter and chocolate chips, melt in the microwave for about 40 seconds. Stir quickly to melt the chocolate all the way then add in the peppermint extract. Pour the glaze over the baked cheesecake while it's still warm and let it cool for at least an hour before you transfer it to the fridge. Let the cheesecake cool for several hours in the fridge, overnight would be best. When the cake is completely cool cut into small squares and enjoy!!

If you aren't watching your sugar intake these would be divine with leftover Christmas candy canes broken up and sprinkled on top! ;)