These delicious individual keto cheesecakes are a fun way to use keto thin mints. So creamy and rich, with a minty green filling and a chocolate cookie crust, no one will believe they are sugar-free.
I like playing with my food. More to the point, I love taking one of my many keto dessert recipes and seeing if I can use it in tasty new ways.
Some recipes just make perfect building blocks for creating other recipes. I’ve had my eye on using keto thin mints in a keto cheesecake for a while now.
And with Girl Scout cookie season in full swing, I figured it was time get get cracking.
Individual keto cheesecakes
I love mini cheesecakes for a number of reasons. They have built-in portion control, for one thing, and they are easy to make.
And the flavor variations are virtually endless! I already have recipes for:
- Keto Cinnamon Roll Cheesecakes
- Mini Keto Snickers Cheesecakes
- Gingerbread Cheesecakes
- No Bake Nutella Cheesecakes
- And now we’re adding cute little thin mint cheesecakes to that list. A must-make for mint chocolate lovers.
As you might imagine, this recipe requires you to make my keto thin mints first. I recommend leaving some of the chocolate wafers plain (not dipped in chocolate), as they make better crusts this way.
- Keto chocolate wafers – I also use this recipe for keto oreos.
- Keto Thin Mints
- Cream cheese
- Keto sweetener
- Whipping cream
- Peppermint extract
- Vanilla extract
- Natural food coloring (optional)
- Sugar-free dark chocolate
How to make keto thin mint cheesecakes
Once you’ve got the thin mints and wafers made, this recipe comes together in a snap! It doesn’t use the full thin mint recipe but both the wafers and dipped cookies can be frozen for later.
- Use the plain wafers as the crusts. You simply place one wafer into the bottom of each muffin cup. I first tried this recipe using the fully dipped thin mints, but they were so hard when cold, I couldn’t get a fork through them.
- Chop up 4 thin mints. These will get folded into the cheesecake filling. If you want to save a bit of time (and a few carbs!) you can just chop up some of the chocolate wafers for the filling as well.
- Prepare the cheesecake filling: As always, make sure you use room temperature ingredients so that the filling is nice and smooth.
- Spoon the filling over the crusts: Use the back of your spoon to really press it in, so there aren’t gaps and holes.
- Freeze until firm.
- Make the topping: Make sure you take the cream off-heat before adding the chopped chocolate, so that it doesn’t seize.
- Garnish as desired. I made some cute little mini thin mints for the tops but you definitely don’t have to go this far.
Frequently Asked Questions
Yes, there are instructions in the keto thin mint post on how to make a nut-free version. Using sunflower seed flour is probably your best bet.
I haven’t tried making mini keto cheesecakes with dairy-free ingredients but it should work. Use dairy-free cream cheese filling and some coconut cream for the topping. Make the chocolate wafers with coconut oil.
The cheesecake filling should be fine with any sweetener, although it may take longer to firm up in the freezer. However, you won’t get the keto thin mints to crisp up properly if you use other sweeteners. If you don’t care about that, please feel free to use whatever works best for you.
Absolutely! These little individual cheesecakes can be stored in the fridge for up to a week or in the freezer for up to two months. Keep them in the liners until ready to serve and store in an airtight container.
Keto Thin Mint Cheesecakes
- 6 ounces cream cheese softened
- ½ cup powdered Swerve Sweetener
- 3 tablespoon heavy whipping cream room temperature
- ¾ teaspoon peppermint extract
- ½ teaspoon vanilla extract
- Natural green food coloring
- 4 keto thin mints chopped
- ¼ cup heavy cream
- 1 ¼ ounce sugar-free dark chocolate finely chopped
- Line a standard muffin pan with 6 parchment liners (you can also use silicone but the cookies don't fit quite as well into the bottoms).
- Press one chocolate wafer down into the bottom of each liner.
- In a large bowl, beat the cream cheese until smooth. Beat in the powdered sweetener until well combined, then beat in the heavy cream and extracts.
- Add natural green food coloring until a minty green color is achieved. Fold in the chopped thin mints.
- Divide the mixture between the prepared muffins cups and use a spoon to press firmly into the cups.
- Freeze until firm, about 4 hours.
- Heat the cream until just simmering (you can do this in a pan or the microwave – if in a pan, watch carefully because it is such a small amount).
- Add the chopped chocolate and let sit a few minutes to melt, then whisk until smooth. Pour over the tops of the cheesecakes.
- Refrigerate until set, about 15 minutes. Top with lightly sweetened whipped cream and some mini keto thin mints, if desired.
These little cheesecakes are the BEST treat!! So tasty and love that they are keto!
Super YUM!!! These are so awesome! Love the minty flavor with the chocolate cookie crust! If I didn’t make it myself I would never have believed these were keto!! Love it!
Amazing dessert!! I love that these are healthier treats! Thanks so much for the recipe!
Kathy Hudson says
All your recipes l????k soooooooo good. Thank you so much for sharing them with us. God bless you, always