These easy low carb peppermint cheesecake bars are perfect for any holiday gathering. They don’t require turning on your oven so even people in warmer climates can enjoy them!
There is no season quite like Peppermint Season. The good thing about Peppermint Season is that it’s not specific to any holiday, any religion, any culture, or any philosophy. It’s a season for all to enjoy and it typically stretches from early November well into late March. However, some experts believe that Peppermint Season actually lasts all year long, so it may be a misnomer to call it a “season”. But for our purposes here, we will discuss the shorter, cold weather version of “Peppermint Season”. It overlaps with Pumpkin Season and Gingerbread Season because of its close association with dropping temperatures. And it extends well into the New Year, keeping the awful dreariness of January, February, and March at bay. Somehow, the frosty taste of peppermint has a warming affect on most people. Experts have been researching this for years but have been unable to fully elucidate the cool mouth sensation to warm heart and soul pathways. More clinical studies are needed to define these biological mechanisms.
None of this is to say that people in more southern regions cannot enjoy the season to its full extent. Australians, New Zealanders, and South Africans are almost as enthusiastic about Peppermint Season as people in the Northern Hemisphere. They just have to be ready to either sweat from drinking peppermint hot chocolate when it’s summer for them, or they have to find ways to use the peppermint in chilled applications. There is a lack of data from the equatorial regions, but experts believe that with repeated exposure, people from these regions would also enthusiastically embrace Peppermint Season.
This low carb peppermint cheesecake recipe happens to be one of those chilled applications, and is suitable for people in all parts of the world. It requires no baking, so those in warmer areas would not have to heat up their homes and roast themselves to death while making it. And it’s easy to make so it’s also suitable for any level of baking expertise. There is little question among our most eminent researchers that this recipe will warm the heart and soul in true Peppermint Season fashion.
Please see my No Bake Peppermint Cheesecake Bars recipe on A Sweet Life
*Note: I used India Tree all natural red food colouring for the lovely pink! India Tree Natural Decorating Colors, 3 bottles(red,yellow,blue)
Kat says
Could you please post a sweetener to sugar equivalent chart.
I’m just unsure of which sweeteners are 1:1 ratio.
Plus the liquid stevia.
Thank you.
Donna B. says
Swerve is a 1:1 ratio.
Carrie says
These bad boys got pinned right away! They look AMAZING and like a perfect option for a holiday party potluck I’ll be going to next week!
Isis says
I’m going to use Swerve to make this; do you recommend confectioners or can I get away with granulated? What did you use for yours? Thanks!
DebraBe says
I use my coffee bean grinder to make Swerve confectioners sugar. It can be grainy if you don’t grind it
Donna B. says
Could this be made ahead and frozen? Chocolate and peppermint, one of my favorite combinations. Thank you for sharing all your great recipes.
Carolyn says
I didn’t try freezing them so I can’t say for sure but it’s worth a shot!
Denise S. says
Absolutely perfect! The crust tastes like crushed oreos. The mint cheesecake is creamy and yummy. This one is definitely a keeper for me, I plan on making it again and again. Plus so easy. Another great recipe, Carolyn!
Carolyn says
So glad you liked it!
Chocolate Rose says
Finished making this and will be taking it into work tomorrow to test out on no-lcers. I normally ignore no-bake cheesecakes, but couldn’t resist trying this. It’s excellent. Denise is right, the crust does taste like Oreos (or at least what I remember them tasting like as I haven’t had them in over 4 years). Thanks for a great recipe!
Carolyn says
So glad you liked them. I typically love a baked cheesecake but making them no-bake sometimes can help save some effort.
Cathy says
Thank you for this great recipe! I have one question. I bake a lot with Swerve and I used to order the 22 pound bag at the Swerve website. I recently found it is no longer available for sale online. Do you know of a resource to buy a 22 lb bag or a similar type of bulk quantity? Thank you.
Carolyn says
I don’t know that any place sells it but it’s possible that if you reach out to the people at Swerve, they can sell it to you directly.
Margaret says
This is so fabulous and easy. I don’t often make low-carb deserts since I already make everything from scratch on a low-carb diet. This was easy and worth it though. It’s like an after dinner mint! I’m already thinking of other flavor combinations, like coconut extract instead of peppermint to make a coconut cream pie or using pineapple and coconut together for pina colada.
I’d love to make a low-carb version of southern banana pudding (my son’s favorite) and I think this filling might work, but would need low-carb vanilla wafers. If you know of a recipe for banana pudding that would be great.
Amanda says
I have to agree… Peppermint season is the best!
meaghan says
This is on my holiday-make list for sure!
Antigoni | A Pinch of Lemon says
I wish this were in my home right now!! So yummy looking!!
Ashley @ Wishes & Dishes says
Heavenly..I can’t wait to try this! I love peppermint and I love cheesecake – and you combined the two 🙂
Kelly - Life Made Sweeter says
These are gorgeous! Peppermint anything is a favorite around here and I love that they are no-bake! Pinned 🙂
Mary Anna says
I think I’m going to attempt to do a peppermint dirt cake, with this and the chocolate layer of the peanut butter dirt cake. I may do the chocolate layer on the bottom, though…probably more structurally sound that way. Will let you know how it turns out! (It sounds delicious in my head, at least!)
Serena | Serena Bakes Simply From Scratch says
These look so good! Such a fun dessert for the holidays!
CiaoFlorentina says
This gorgeous cheesecake has my name written all over it !
Tom says
Another great recipe! I made these for Christmas and people loved them! I made the filling as stated but baked mine for about 25 minutes at 350 as it seems to make the cake set better, at least in my experience. It worked just fine. I’m still working on leftovers, this is really a terrific dessert!
Carolyn says
So glad you liked it!
DebraBe says
Carolyn,
Is there a replacement for protein powder? I cannot use it. If I leave it out will it change the consistency?
Thanks,
DebraBe
Carolyn says
This recipe doesn’t use any protein powder.
Dawnj says
Made this for Mother’s Day dessert as we love peppermint. Made in an 8 x 8 pan for a thick bar. Light and fluffy, perfect peppermint taste, chocolate crumb crust excellent. Made Mother’s Day special. Carolyn, you are the best!