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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!
Okay my peppermint bark lovers, listen up. This here is a must-make sugar-free treat for the holidays. So head to your kitchen and make sure you have all your supplies. If you don’t, make it a top priority to get them ASAP. You will not regret it!
These Keto White Chocolate Peppermint Cheesecakes are one of the tastiest things I’ve put in my mouth in recent months. And I make a lot of tasty things! They are also one of the easiest. And I am planning on another batch for the holidays.
In case you hadn’t noticed, I like peppermint. And I particularly like it when combined with chocolate. Keto Thin Mints are one of my most popular keto cookie recipes. And my Keto Peppermint Bark Brownies have many devoted fans.
So these little individual sized keto cheesecakes are in excellent company!
Why you will adore these cheesecakes!
We’ve already established that you love mint and chocolate together. Because if you don’t, you wouldn’t still be reading this. So with that prerequisite out of the way…
Individual no-bake cheesecakes like these ones are the bomb. Whereas a big cheesecake takes more effort, these little guys are so easy to make. They also have built in portion control. A bigger cake can tempt you cut a little bit more, and a little bit more, until you realize you’ve eaten half the cake in one go!
I was a little concerned about the white chocolate combining with the cheesecake, but I took the time to fold it in together and it was perfect. Deliciously sweet and pepperminty!
I also tried drizzling some of them with keto chocolate sauce, but in the end, I liked them better without. It’s up to you if you want to do that!
Ingredient Notes
- Pumpkin seed meal: I use this for a nut-free crust, but you can also use almond flour or sunflower seed flour.
- Cocoa powder: I prefer Dutch process cocoa powder as it has a deeper, richer chocolate flavor.
- Powdered sweetener: This is a no-bake crust, so powdered sweeteners will keep it from being too gritty. You can use allulose or erythritol. .
- Sugar-free white chocolate chips: I made this with Lily’s white chocolate chips. I think ChocZero would also work but they contain different sweeteners so I can’t be entirely sure.
- Coconut oil: A little coconut oil helps the white chocolate melt more smoothly without seizing. You can use other oils, but don’t use butter as it makes the white chocolate seize.
- Cream cheese: Make sure this is properly softened before making the filling.
- Peppermint extract: You can’t have peppermint cheesecake without some peppermint extract!
- Natural red food coloring: For a little fun, you can add some food coloring to the whipped topping, but this is totally optional.
- Sugar-free peppermint candies: For extra peppermint goodness, I crush these candies and add them as a garnish.
- Kitchen Staples: Butter, heavy whipping cream, vanilla extract, salt.
Step by Step Directions
1. Prepare the crust: In a medium bowl, whisk together the pumpkin seed meal, cocoa powder, and sweetener. Stir in the melted butter until well combined and the mixture begins to clumps together.
2. Press into the pan: Place 8 silicone or parchment muffin liners into a standard muffin tin. Divide this mixture among the prepared muffin cups and press firmly into the bottom.
3. Melt the white chocolate: 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.
4. Make the filling: 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.
5. Assemble the cheesecakes: Divide the filling evenly among the muffin cups and use a spoon to press firmly over the crusts. Refrigerate 1 to 2 hours, until firm.
6: Decorate: 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.
Tips for Success
Melt the white chocolate very gently to avoid seizing, and do not walk away from it. Stay close by, stirring almost constantly. The moment it is melted and smooth, remove the bowl from over the heat.
One trick for a super creamy cheesecake is to beat the cream cheese alone, no other ingredients, for one to two minutes. Once it’s very smooth, you can move on to the next step.
Want to turn this into a full-size cheesecake? You will want to double all of the ingredients and make it in a 9-inch springform pan.
Sweetener Options
This is a recipe that is very forgiving when it comes to sweeteners, so you can use allulose, erythritol, stevia, or any combination thereof. The only caveat is that you want a powdered (confectioners style) sweetener so that the crust and filling aren’t gritty.
Frequently Asked Questions
Yes! I suggest making the mini cheesecakes a day or two before and then garnish them before serving. Store leftovers in the fridge, tightly wrapped, for up to a week.
Keto Cheesecake freezes very well. For these mini cheesecakes, I recommend freezing them without the whipped cream topping, and adding it only after thawing. They will last in the freezer for up to 3 months.
These White Chocolate Peppermint Cheesecakes have 7.4g of carbs and 2.6g of fiber per serving. That comes to 4.8g net carbs per individual cake.
More mini cheesecakes you will love
Keto Peppermint Cheesecake Recipe
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!
Servings: 8 cheesecakes
Calories: 239kcal
Ingredients
Garnish
- ⅓ cup heavy whipping cream
- 1 tablespoon powdered sweetener
- ½ teaspoon vanilla extract
- Natural red food coloring (optional)
- 2 sugar-free peppermint candies crushed (optional)
Instructions
Crust
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Place 8 silicone or parchment muffin liners into a standard muffin tin.
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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 Facts
Keto Peppermint Cheesecake Recipe
Amount Per Serving (1 cheesecake)
Calories 239
Calories from Fat 188
% Daily Value*
Fat 20.9g32%
Saturated Fat 10g50%
Sodium 108mg5%
Carbohydrates 7.4g2%
Fiber 2.6g10%
Protein 3.8g8%
* Percent Daily Values are based on a 2000 calorie diet.
