Easy Keto Low Carb Peppermint Cheesecake

This easy Low Carb No-Bake Peppermint Cheesecake is perfect for your Holiday dessert! This will become your favorite dessert to make for the holidays with family and friends! 

Christmas is just around the corner and it wouldn’t be the same without peppermint candy. I have to admit that Cheesecake is one of my favorite kinds of cake. This no-bake dessert is festive, delicious and easy to make. Everything is perfect about this cheesecake. 

I’m so happy that today I’m sharing with you a delicious holiday recipe for you. My all family love cake with delicious peppermint flavor and this Low Car, Sugar-Free No-Bake Peppermint Cheesecake is perfect for a holiday party as a tasty treat to share with my family and friends this season. 

I am sure they will be a hit on your holiday dessert table too. They are rich and decadent, but so easy to make.

This cheesecake is no-bake, so you don’t have to worry about the heat up of your homes and roast themselves to death while making it.

My No-Bake Peppermint Cheesecake has one secret ingredient that makes it so indulgent: Raspberries. Instead of red food coloring, I prefer the natural red color of raspberries. I love the combination of chocolate, peppermint, and raspberries. So you don’t have to use any food coloring…

This low carb peppermint cheesecake is perfect for anyone following a keto or other low carb lifestyle. I could eat the whole thing by myself!

Ingredients to make Low Carb Peppermint Cheesecake

For the crust:

• Almond flour
• Cocoa powder
• Low Carb Sweetener
• Unsalted butter

For the filling:

• Heavy whipping cream
• Cream cheese
• Vanilla extract
• Peppermint extract
• Sour Cream

For the topping

• Raspberries
• Chocolate (one bar 85%)
  
  

How to make Keto Low Carb Peppermint Cheesecake

The crust

1. Combine the melted butter, almond flour, cocoa powder, and low carb sweetener in a medium mixing bowl. You want to make sure all the dry ingredients are mixed into the butter.
2. Put the mixture in a 10-inch springform pan and press the crust into the bottom. Some people like using a glass to press it in, but I just use my fingers. Place in the freezer while you make the filling

The filling

1. In a large bowl, beat the cream cheese with the sweetener until smooth. Beat in sour cream, whipping cream, and extracts until combined. Add raspberry puree
2. Carefully spread filling over crust. Set in the fridge to firm. Refrigerate for at least 3-4 hours or until set

The topping

1. In a small, heavy saucepan, over medium-low heat, combine heavy whipping cream and the chocolate.
2. When the chocolate begins to melt, whisk constantly until the mixture becomes smooth and glossy.
3. Cool and pour over the cheesecake and serve.

I mean what better dessert could there be to serve on Christmas day? It’s good that it may just become a holiday tradition for you and your family! 

Print Recipe

Keto Low Carb No-Bake Peppermint Cheesecake

This keto Low Carb Peppermint Cheesecake is so easy to make and has the most amazing texture. It will impress everyone you serve it on your Christmas celebration!

Course

Dessert

Cuisine

American

Prep Time

15 minutes

Servings

slices

Ingredients

Crust

• 1 1/4 cup almond flour
• 1/4 cup cocoa powder
• 1/4 cup low carb sweetener
• 4 tbsp butter melted

Filling

• 8 oz Cream Cheese
• 3/4 cup low carb sweetener
• 3 tbsp heavy whipping cream
• 1 tsp peppermint extract
• 1/4 cup sour cream
• 1 cup raspberries puree

Topping

• 1 cup whipping cream
• 2 tbsp low carb sweetener
• 1/2 tsp Vanilla Extract
• 1 once dark chocolate

Course Dessert Cuisine American Prep Time 15 minutes Servings slices Ingredients Crust 1 1/4 cup almond flour 1/4 cup cocoa powder 1/4 cup low carb sweetener 4 tbsp butter melted Filling 8 oz Cream Cheese 3/4 cup low carb sweetener 3 tbsp heavy whipping cream 1 tsp peppermint extract 1/4 cup sour cream 1 cup raspberries puree Topping 1 cup whipping cream 2 tbsp low carb sweetener 1/2 tsp Vanilla Extract 1 once dark chocolate

Instructions

Crust

1. Combine the melted butter, almond flour, cocoa powder, and low carb sweetener in a medium mixing bowl. You want to make sure all the dry ingredients are mixed into the butter.
2. Put the mixture in a 10-inch springform pan and press the crust into the bottom. Some people like using a glass to press it in, but I just use my fingers. Place in the freezer while you make the filling

Filling

1. In a large bowl, beat the cream cheese with the sweetener until smooth. Beat in sour cream, whipping cream, and extracts until combined. Add the raspberry puree.
2. Carefully spread filling over crust. Set in the fridge to firm and refrigerate for at least 3-4 hours or until set.

Crust

1. In a small, heavy saucepan, over medium-low heat, combine heavy whipping cream and the chocolate.
2. When the chocolate begins to melt, whisk constantly until the mixture becomes smooth and glossy. Cool and pour over the cheesecake and serve.

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