Keto Peppermint Cheesecake Bites
Enjoy these delicious keto peppermint cheesecake bites! These low-carb treats are perfect for satisfying your sweet tooth while sticking to a ketogenic diet.
If you are a cheesecake lover, like I am, you are going to love these keto peppermint cheesecake bites. Even if you aren’t following a keto diet, there is no denying that they are super easy to make and absolutely delicious! Add them to your keto dessert list this holiday season!
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During the holidays, I am a huge sucker for anything that involves chocolate and peppermint flavors, like these yummy keto peppermint dipped chocolate cookies or these epic keto chocolate peppermint thumbprint cookies.
So when I was asked to make a traditional candy cane cheesecake this year, I (of course!) had to adapt it to be keto friendly as well! I am pleased to report that these keto peppermint cheesecake bites are just as delicious as the original recipe.
How to make keto peppermint cheesecake bites:
Ingredients:
- 1 cup whipping cream
- 250g pkg cream cheese, softened
- 1/2 cup Swerve powdered sweetener
- 1 1/2 tsp mint extract
- 1/4 tsp salt
- 1/4 cup crushed Russell stover sugar free mints (reserve 1 Tbsp)
- 75g Lily’s dark chocolate baking chips, melted
- 125g Lilys white chocolate baking chips, divided into 24 portions.
Instructions:
- In the microwave, slowly melt Lily’s white chocolate baking chips into the base of 24 silicone molds.
2. In a large bowl, beat heavy cream with an electric mixer, until stiff peaks form.
3. Mix the softened cream cheese, Swerve, mint extract, salt, and crushed mints into the whipped cream, until everything is well incorporated.
4. Top the white chocolate base with your no-bake cheesecake filling and freeze until set (about 30 mins).
5. Remove the cheesecake bites from the freezer and demold them. Drizzle with melted Lily’s dark chocolate and sprinkle with reserved peppermint candy pieces.
If you cannot find Lily’s white chocolate baking chips (they can be out of stock online often), use this recipe to make an equally delicious alternative to a traditional graham cracker crust.
- 1.5 cups almond flour
- 1 tsp vanilla extract
- 1/4 cup unsweetened cocoa powder
- 2 tbsp Swerve granulated sweetener
- 4 tbsp cold unsalted butter
- 1/8 tsp salt
1. Mix all the ingredients together and divide evenly into 24 mini muffin tins.
2. Bake at 350 F for 12-15 mins.
3. Allow to cool completely before filling with cheesecake filling.
4. Place in the freezer to set before adding Lily’s dark chocolate and crushed mints to the top of the cheesecake bites.
Don’t they look mouth watering?! They are the perfect low carb treat for the holidays, promise!
Tips and Tricks:
- Make this no-bake cheesecake recipe in a springform pan, pie plate, or cake pan. Line the bottom of the pan with parchment paper first for easy removal. When ready to serve, use a sharp knife to cut individual slices or squares.
- For the best texture and flavor, I strongly recommend using full fat cream cheese in this recipe.
- If you are looking for more of a classic cheesecake flavor, leave out the mint extract and crushed candies. Add vanilla extract instead. Before serving, top with fresh berries.
- Keep cheesecake refrigerated and sealed in an airtight container or covered tightly with plastic wrap.
More tips for keto baking:
- Find low carb substitutions for your current favorite recipes. Try almond meal instead of wheat flour and a sugar-free sweetener, like stevia or monk fruit, instead of cane sugar.
- Maintain a healthy balance of protein and fats. Sometimes it’s hard to get enough fat and/or protein in a ketogenic diet, so be sure to include a balance of both in your dishes.
- Plan ahead and use tools like this Meal Planning Printable to reach maximum success.
- Find recipes that you love, like these Keto Mint Chocolate Cookies, Dark Chocolate Almond Bars, or Keto Turtle Cookies, and add them to your must-bake list.
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My kitchen essentials for baking:
- I love using this non-stick bakeware for all of my baking.
- These silicone mitts are perfect for grasping hot pans and baking dishes.
- This Henckel Knife is my favorite for slicing and dicing in the kitchen.
- These parchment paper bags are perfect for packaging and these large Rubbermaid food storage containers are great for storing baking in the freezer.
If you love this delicious no-bake keto cheesecake recipe, please give it a five star review and help me share it on Facebook and Pinterest!
keto peppermint cheesecake bites
Ingredients
- 1 cup whipping cream
- 250 g pkg cream cheese softened
- 1/2 cup Swerve powdered sweetener
- 1 1/2 tsp mint extract
- 1/4 tsp salt
- 1/4 cup crushed Russell stover sugar free mints reserve 1 Tbsp
- 75 g Lily’s dark chocolate baking chips melted
- 125 g Lilys white chocolate baking chips divided into 24 portions.
Instructions
- In the microwave, slowly melt Lily's white chocolate baking chips into the base of 24 silicone molds.
- In a large bowl, beat heavy cream with an electric mixer, until stiff peaks form.
- Mix the softened cream cheese, Swerve, mint extract, salt, and crushed mints into the whipped cream, until everything is well incorporated.
- Top the white chocolate base with your no-bake cheesecake filling and freeze until set (about 30 mins).
- Remove the cheesecake bites from the freezer and demold them. Drizzle with melted Lily's dark chocolate and sprinkle with reserved peppermint candy pieces.
- Mix all the ingredients together and divide evenly into 24 mini muffin tins.
- Bake at 350 F for 12-15 mins.
- Allow to cool completely before filling with cheesecake filling.
- Place in the freezer to set before adding Lily's dark chocolate and crushed mints to the top of the cheesecake bites.
Notes
Nutrition
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This sounds so good, I might have to make them! The crust sounds like it would taste better than the white chocolate, but that’s just me. I’m assuming you can use the same ingredients if you wanted to make a whole pie? Also, just wanted to add that your post is a bit confusing. If you jump to recipe like most people do, the instructions show the freezing part, then the crust baking, all in one. Then the post repeats the tips. Maybe just me, but it seemed confusing and I had to read through the whole post a couple of times to understand it. Just letting you know.
Thank you for the feedback! I’ll have to edit that!