Imagine a dessert that combines the creamy decadence of classic cheesecake with a cool, invigorating mint twist—all while being completely gluten-free! This Mint Gluten-Free Cheesecake is not just a dessert; it's a culinary experience that will transport your taste buds to a world of pure bliss. Whether you're following a gluten-free diet or simply looking for a show-stopping dessert that's both elegant and irresistibly delicious, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: Gluten Free
Serves: 8 servings
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut oil, melted
- 2 cups cream cheese, softened
- 1/2 cup sugar
- 3 eggs
- 1 tsp peppermint extract
- 1/4 cup fresh mint leaves, chopped
Instructions
- Preheat the oven to 325°F (165°C) and prepare a 9-inch springform pan by lightly greasing it with coconut oil.
- In a mixing bowl, combine almond flour and melted coconut oil, stirring until a crumbly crust mixture forms. Press the mixture evenly into the bottom of the prepared springform pan, creating a firm and uniform base.
- In a large mixing bowl, beat the softened cream cheese with sugar using an electric mixer until smooth and creamy, approximately 3-4 minutes.
- Add eggs one at a time to the cream cheese mixture, beating well after each addition to ensure full incorporation and a smooth texture.
- Gently fold in the chopped fresh mint leaves and peppermint extract, stirring until evenly distributed throughout the cheesecake batter.
- Pour the cheesecake batter over the prepared almond flour crust, smoothing the top with a spatula to ensure an even surface.
- Place the springform pan in the preheated oven and bake for 55-60 minutes, or until the center is just set and the edges are slightly golden.
- Remove from the oven and allow the cheesecake to cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight to set completely.
- Before serving, carefully remove the springform pan sides and garnish with additional fresh mint leaves if desired.
Tips
- Ensure all ingredients are at room temperature before starting to guarantee a smooth, lump-free cheesecake batter.
- Use fresh mint leaves for the most vibrant flavor, and chop them finely to distribute evenly throughout the cheesecake.
- When pressing the almond flour crust, use the back of a spoon or a flat-bottomed measuring cup to create a compact, even base.
- To prevent cracks, avoid overmixing the batter and bake the cheesecake in a water bath for more even cooking.
- Let the cheesecake cool completely at room temperature before refrigerating to prevent condensation and maintain a perfect texture.
- For the cleanest slices, use a knife dipped in hot water and wiped dry between each cut.
- If you want an extra mint boost, consider adding a light mint-flavored whipped cream topping before serving.
Nutrition Facts
Calories: 385kcal
Carbohydrates: 8g
Protein: 11g
Fat: 35g
Saturated Fat: 15g
Cholesterol: 135mg
