Try this amazingly delicious cheesecake. It’s minty and chocolatey and you will savour every last morsel that passes your lips. It’s that good that you might not want to share! Try the recipe today and see what you think.



12 Servings

Prep time

30 minutes

Cooking/Freezing time

20 minutes + Overnight


311 kcal


  • ½ cup unsweetened cashew milk

  • 1 tsp unflavoured gelatine

  • 1 (227g / 8oz) package cream cheese, softened

  • 1 cup heavy cream

  • ¾ cup Swerve confectioners’-style sweetener

  • 2 tsp peppermint extract Natural green food colouring (optional)

  • ¼ cup unsweetened almond milk

  • 1 tsp unflavoured gelatine

  • 3 large egg yolks

  • ½ cup Swerve confectioners’-style sweetener

  • 85g (3oz) unsweetened chocolate, finely chopped

  • 1 cup heavy cream

  • ¾ cup heavy cream

  • ⅓ cup Swerve confectioners’-style sweetener

  • 57g (2oz) unsweetened chocolate, finely chopped

  • Seeds scraped from 1 vanilla bean (about 8 inches long), or 1 tsp vanilla extract

  • Fresh mint leaves, for garnish

  • Silicone bûche mold, about 10 by 3½ inches


  • Have a silicone bûche mould or a 9-by-5-inch loaf pan on hand. Line a loaf pan with parchment paper, leaving some overhanging paper.
  • To make the cheesecake layer, heat the cashew milk and gelatine in a large saucepan over low heat for about 2 minutes, or until the gelatine melts (or in the microwave for 10 seconds or until liquefied). With a hand mixer, combine the cream cheese, heavy cream, and sweetener.
    Beat in the extract and food colouring, if using, until smooth. Fill the bûche mould or lined loaf pan halfway with the batter. While you make the chocolate mousse layer, gently place the mould in the freezer.
  • To make the mousse layer, warm the almond milk in the microwave or in a saucepan over low heat until warm, then set aside. In a small saucepan, whisk together 1 tbsp water and the gelatine for 1 minute. After whisking in the egg yolks and sweetener, add the hot almond milk. Cook, stirring constantly, for 5 minutes, or until the mixture thickens and coats the back of a spoon. Stir in the 85g/3-oz chopped chocolate until it is completely melted, about 3 minutes more. Place the chocolate custard in a mixing bowl and set it aside to cool slightly.
  • Whip the cream until stiff peaks form when the custard is just slightly warm. Fold in the whipped cream gradually into the custard, then smooth the mousse over the cheesecake layer in the bûche pan and smooth the top. Freeze for at least 3 hours or overnight, or until firm.
  • To unmould, gently peel the silicone mould’s sides away from the bûche, pressing the top of the mould gently with your hand until the bûche releases. If you used a loaf pan, let the bûche thaw slightly before lifting it out of the pan with the overhanging paper. Place the bûche on a serving platter and freeze it while you make the glaze.
  • To make the chocolate glaze, in a double boiler or a heat-safe bowl set over a pan of simmering water, combine the cream, sweetener, and chopped chocolate. Heat on low, stirring constantly, until the chocolate is completely melted. Remove from the heat and add the vanilla extract. Pour the cooled bûche with the chocolate glaze. Garnish with mint leaves after cutting into slices.
    Refrigerate until ready to serve, covered.
  • Extras can be kept in an airtight container in the fridge for up to 4 days or in the freezer for up to 1 month.
  • Recipe Notes
    When the bûche is semi-frozen, it’s easier to cut into pretty slices. I prefer to slice it before dinner (when it’s still slightly frozen) and then warm it at room temperature until soft but still chilled.

Nutrition Facts

12 servings per container

  • Amount Per ServingCalories311
  • % Daily Value *
  • Total Fat 23.6g 37%
    • Saturated Fat 4.2g 22%
  • Sodium 3mg 1%
  • Total Carbohydrate 20g 7%
    • Sugars 13g
  • Protein 9g 18%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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