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Keto Peppermint Cheesecake

Decadent Keto Peppermint Cheesecake That Will Delight You

Indulge in this Keto Peppermint Cheesecake, where rich creaminess meets refreshing mint, perfect for the festive season.
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Prep Time 30 minutes
Chill Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8 slices
Course: DESSERTS
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup pumpkin seed meal can substitute with almond flour
  • 2 tbsp cocoa powder for a rich chocolate flavor
  • 2 tbsp powdered sweetener use your favorite keto-friendly sweetener
  • 4 tbsp butter melted
  • 1 pinch salt to enhance flavor
For the Filling
  • 1 cup sugar-free white chocolate chips
  • 1 tbsp coconut oil to melt the chocolate
  • 8 oz cream cheese softened
  • 1/2 cup powdered allulose or erythritol for sweetness
  • 1 cup heavy whipping cream at room temperature
  • 1 tsp peppermint extract for minty flavor
For the Topping
  • 1 cup heavy whipping cream whipped until stiff peaks
  • 2 tbsp powdered sweetener for sweetening the whipped cream
  • 1 tsp vanilla extract
  • natural red food coloring optional for decoration
  • sugar-free peppermint candies crushed, optional for topping

Equipment

  • muffin tin
  • mixing bowls
  • whisk
  • Spatula
  • Electric Mixer
  • Heatproof bowl

Method
 

Preparation Steps
  1. Prepare the cups: Place 8 silicone or parchment muffin liners in a standard muffin tin.
  2. Mix the crust: In a medium bowl, whisk together pumpkin seed meal, cocoa powder, powdered sweetener, and a pinch of salt. Stir in melted butter until clumpy.
  3. Form the base: Divide the crust mixture among the muffin cups, pressing it firmly into the bottom.
  4. Melt the chocolate: In a heatproof bowl over simmering water, combine white chocolate chips and coconut oil until melted and smooth.
  5. Blend the filling: Beat cream cheese until smooth. Gradually add powdered sweetener, followed by heavy cream and peppermint extract. Mix until well combined.
  6. Combine chocolate and cream cheese: Fold melted white chocolate into the cream cheese mixture until smooth.
  7. Fill the cups: Divide filling evenly over the crusts in the muffin cups.
  8. Chill to set: Refrigerate for at least 1 to 2 hours.
  9. Whip the cream: Beat heavy cream with powdered sweetener and vanilla extract until stiff peaks form.
  10. Decorate: Pipe whipped cream on top of each cheesecake and add crushed peppermint candies if desired.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 6gProtein: 4gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 220mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure ingredients are at room temperature for best results. Customize toppings as desired.

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