Keto Peppermint Cheesecake Recipe

Keto White Chocolate Peppermint Cheesecakes on a white Cake stand with a vase of red winter berries in the background.

These No Bake Keto Cheesecakes have all the delicious flavor of peppermint bark. They feature a nut-free chocolate crust with creamy white chocolate cheesecake filling. A perfectly easy holiday treat!

Course Dessert

Cuisine American

Keyword keto peppermint cheesecake

Prep Time 30

Chill Time 2

Total Time 2

Servings cheesecakes

Calories 239kcal

Equipment

Ingredients

Crust

1/2 cup pumpkin seed meal (or almond flour)
1 tbsp cocoa powder
1 tbsp powdered sweetener
2 tbsp butter melted
Pinch salt

Cheesecake Filling

3 ounces sugar-free white chocolate chips
1 tsp coconut oil
8 ounces cream cheese softened
1/4 cup powdered allulose, sifted or powdered erythritol
2 tbsp heavy whipping cream room temperature
1 1/2 tsp peppermint extract

Garnish

1/3 cup heavy whipping cream
1 tbsp powdered sweetener
1/2 tsp vanilla extract
Natural red food coloring (optional)
2 sugar-free peppermint candies crushed (optional)

US Customary - Metric

Instructions

Crust

Place 8 silicone or parchment muffin liners into a standard muffin tin.
In a medium bowl, whisk together the pumpkin seed meal, cocoa powder, sweetener, and salt. Stir in the melted butter until well combined and the mixture begins to clumps together.
Divide this mixture among the prepared muffin cups and press firmly into the bottom.

Cheesecake Filling

In a heatproof bowl set over a pan of barely simmering water, combine the white chocolate chips and the coconut oil. Stir frequently until melted and smooth. Remove the bowl from over the pan.
In a large bowl, beat the cream cheese until very smooth, about 1 minute. Add the sweetener and beat in until smooth, then beat in the heavy cream and peppermint extract.
Add the melted white chocolate and use a silicone spatula to carefully mix in to the cream cheese until well combined.
Divide evenly among the muffin cups and use a spoon to press firmly over the crusts. Refrigerate 1 to 2 hours, until firm.

Garnish

In a medium bowl, whip the cream with the sweetener and vanilla extract until it holds stiff peaks. Swirl in a few drops of food coloring, if desired. Do not mix in fully.
Pipe or dollop the whipped cream on top of the cheesecakes. Sprinkle with crushed peppermints, if desired.

Notes

Storage Information: Store these cheesecakes in the fridge in a covered container for up to 5 days. They can also be frozen for several months.

Nutrition