The Best Keto Chocolate Peppermint Cheesecake Recipe (2024)

This Keto Chocolate Peppermint Cheesecake is sure to impress everyone you serve it to! No one will ever guess that it’s sugar-free and gluten-free,and they’ll be shocked if you happento tell them.

This delicious low-carb dessert is perfect for the holidays, or any time you crave the combination of peppermint and chocolate!

Which in my case is pretty much any time…

When I started a sugar-free lifestyle, I was disappointed by most dessert recipes I tried.

The sweeteners made things taste a little off.

The texture of baked goods just wasn’t right.

Then, someone suggested trying a low carb cheesecake recipe while I got used to this new way of eating.

I foundthis peanut butter chocolate cheesecake recipe and as I made it, I kept having my husband (who was still eating sugar) test each of the layers.

Hegave them all his stamp of approval.

I served it to our dinner guests, and we were all blown away!

Turns out cheesecake (and later, this Chocolate Hazelnut Pudding Pie) was the solution to my dessert-craving sweet tooth.

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Can You Serve Keto Cheesecake to People Who Don’t Eat Low Carb?

As Christmas approached, I wanted to try my hand at creating a low-carb chocolate peppermint cheesecake recipe.

Once again, I enlisted my taste-testing, sugar-consuming husband.

He gave it the thumbs up, so I brought the first one I ever made to a luncheon I was attending!

Yeah, my friends are often my taste-testing guinea pigs…

I was a little nervous my friends wouldn’t like it.

But everyone at the luncheon asked me for the recipe, and now I’m so excited to share it with you!

Because that’s what friends do, right?

This low-carb peppermint cheesecake is perfect for anyone following a keto or other low-carb lifestyle.

If you follow Trim Healthy Mama, this is a heavy S: the ingredients are very rich.

Can You Keto Cheesecake Be Frozen?

I only make this kind of recipe when I’m entertaining because it is so. good. that I could eat the whole thing by myself!

I’m happy to say it freezes really well.

Let the cheesecake slice thaw for about 30 minutes before serving.

But if you don’t feel like waiting, no worries because frozen chocolate peppermint cheesecake tastes ahh-mazing!

So go ahead and make yourself a peppermint cheesecake.

It can be all for you if you want!

How Do You Freeze Cheesecake?

For best results, cut the cheesecake into individual slices and wrap them in parchment paper.

Place the wrapped slices on a cookie sheet and place in the freezer until firm.

Then transfer the wrapped slices into a freezer storage bag.

The cheesecake will be good in your freezer for 3-4 months.

But don’t worry, if a slice gets lost in the back, it’s still pretty delicious 8 months later!

It doesn’t go bad, but it may get a little crystallized.

What Ingredients Do You Need to Make Keto Chocolate Peppermint Cheesecake?

You don’t need to shop anywhere fancy to get the ingredients to make this low carb dessert.

I was able to find everything in my local grocery store.

I’ve provided links to a few things below that I prefer buying from Amazon because their price or quality is better.

• Almond flour
• Unsweetened cocoa powder (Rodelle is the best I’ve ever tried!)
• Xylitol
• Unsalted butter
• Heavy whipping cream
• Cream cheese
• Peppermint extract
• Vanilla extract
• Eggs
• Red food coloring (optional)
• 85% chocolate (3.5 ounces) (I recommend Lindt or Ghiradelli)
• Sugar-free peppermint candies

If you don’t have xylitol, you can substitute any low carb sweetener.

Just use our handy dandy sweetener conversion table for xylitol to find the correct amount of your favorite sweetener to use (including sugar!).

If you want all the tips and tricks to help your cheesecake turn out perfectly the very first time, be sure to keep on reading!

How Do You Make a Cheesecake Crust Without Graham Crackers?

It turns out that almond flour works really well as the base for a cheesecake crust.

The consistency is very similar to graham cracker crumbs.

The great part about using almond flour is that not only is it low carb, but it’s also naturally gluten-free!

The crust uses just four ingredients: almond flour, unsweetened cocoa powder, sweetener, and butter.

You can add a pinch of salt too if you like.

I like to minimize dirty dishes, so I melt the butter in the mixing bowl, then add the ingredients to the bowl.

You want to make sure all the dry ingredients are mixed into the butter.

The gluten-free cheesecake crust mixture will be moist but crumbly at this point.

Now it’s time to get the crust into the pan, but first, a tip…

Springform pans have a tendency to leak.

Another option is to treat yourself to this leak-proof springform pan.

Press the crust into the bottom of the springform pan.

Some people like using a glass or wooden spoon to press it in, but I just use my fingers.

It’s okay if the crust comes up the edges a little bit, but you don’t want it to go up too high.

I use a 10-inch spring-form pan.

If you have a different size, you may have to adjust the cooking time.

Bake the crust for 10 minutes.

Remove the pan and set it aside to cool, and lower the oven temperature to 325 degrees F.

Tips to Make A Creamy Keto Cheesecake Filling

While the crust is baking, assemble the filling.

One trick to getting a super creamy filling is to beat it a lot.

Cheesecake isn’t like a flour-based cake where too much beating can make the gluten tough.

First, beat the softened cream cheese and the sweetener until it’s smooth and creamy.

Keep beating until there’s no grittiness.

Next, add the heavy whipping cream to the sweetened cream cheese.

Use the lowest speed to mix the whipping cream in! If you start at a high speed you may be wearing some of that cream!

Then increase the speed and beat it until it’s light and fluffy.

Mix in the vanilla and peppermint extracts.

This is a good time to test the sweetness of the mixture, before the eggs are added.

Everyone has different preferences for sweetness and you can add more sweetener if you want.

Next, beat in the eggs, one at a time, mixing well between each egg.

All this beating is whipping air into your cheesecake filling.

Do You Need to Add Food Coloring to Peppermint Cheesecake?

Adding food coloring is completely optional.

I like the pretty pink color, but if you prefer avoiding food dyes, then you can skip this step.

If you’re adding the coloring, here are some tips to get the perfect color.

Start with about 5 drops of red food coloring.

You can always add more if you want the color darker!

When adding a food coloring, you have some creative options for how your cake will look.

For a swirled multicolor look, don’t mix the dye in completely.

Or, for a solid look, blend the dye in until it’s uniform.

I ended up using almost 1/2 a teaspoon of food coloring to get this shade of pink, and I’ve used 3/4 of a teaspoon for a more intense look.

How to Bake a Cheesecake to Avoid Cracks

It’s so frustrating when the top of a cheesecake cracks!

I mean, you’ve taken the time to make a beautiful dessert, and cracks in the top just aren’t pretty.

Ugh!

It’s not a big problem with this cheesecake because the top will be covered with chocolate ganache, but these tips will help prevent your cheesecake from cracking while baking.

First, spread the batter evenly over the crust in your spring-form pan, bringing the batter just to the edge, but not up the sides.

Bake the peppermint cheesecake at 325 degrees F for one hour.

Then turn off the oven, and let it sit in the oven for another 10 minutes with the door closed.

The center will still be a little jiggly, but that’s okay!

It will firm up when it’s chilled.

Also, this cheesecake is not a firm, New York-style cheesecake.

It has a very creamy texture.

Set the cheesecake aside to cool down a bit on the counter while you make the chocolate ganache topping.

Tips to Make Perfectly Smooth Chocolate Ganache Topping

Chocolate ganache really lends itself to keto desserts.

It’s basically heavy whipping cream, good quality chocolate, and some sweetener.

Yum!

Be sure to use a small, heavy saucepan, over medium-low heat to avoid the chocolate from scorching.

Don’t be tempted to increase the heat to make it melt faster!

When the chocolate begins to melt, whisk constantly until the mixture becomes smooth and glossy.

Immediately remove the chocolate from the heat.

Then spread the ganache over the top of the cheesecake.

Use a silicon spatula to smooth the keto ganache over the cheesecake.

You can give it some pretty swirls if you like!

Loosely cover the cheesecake with foil, then refrigerate it for at least 4 hours.

Can You Make Chocolate Peppermint Cheesecake in Advance?

Since this cheesecake needs to be refrigerated for at least 4 hours, this keto dessert is a perfect make ahead option!

I like to make this recipe the day before so that it chills overnight.

Since it’s a creamy cheesecake, the extra chilling time helps the slices to be neat.

How to Garnish a Keto Peppermint Cheesecake

This THM Chocolate Peppermint Cheesecake looks so pretty with just the glossy chocolate frosting!

But if you want to dress it p, you can sprinkle crushed sugar-free peppermint candies over top.

To crush the candies you can put them in a heavy-duty ziptop bag and use a mallet on a non-cracking surface.

I prefer using this small food processor because it gives me a more uniform result.

Plus it’s easy!

With no worry about cracking my counters…

LOL

Sprinkle the crushed candy over top of the cheesecake.

To serve, gently run a knife dipped in warm water around the edge of the springform pan.

Then, gently release the lock that holds the edge in place and lift it away.

Place the bottom on a pretty plate or cake stand, then sit back and enjoy the compliments!

How Do You Store Keto Cheesecake?

If you happen to have leftovers, I recommend placing the springform pan edges back onto the base, then covering the top with foil or press and seal wrap.

Store the leftover cheesecake in the fridge for up to a week.

You can also follow the instructions above to freeze leftover slices.

This low-carb peppermint cheesecake is one of my favorite desserts!

It has just the right amount of sweetness, and the spicy peppermint and rich chocolate all combine to create a truly decadent treat.

You won’t be feeling deprived when you get to enjoy desserts like this sugar-free peppermint cheesecake.

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More Keto Desserts You’ll Love!

Be sure to rate the recipe after you make it!

Low Carb Peppermint Cheesecake

Yield: 16

Prep Time: 30 minutes

Cook Time: 1 hour 10 minutes

Inactive Time: 4 hours

Total Time: 5 hours 40 minutes

ThisLow Carb Peppermint Cheesecakeis sure to impress everyone you serve it to! No one will ever guess that it’s sugar-free or gluten-free,and they’ll be shocked if you happento tell them.

Ingredients

Crust

• 1 1/2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup xylitol
• 5 Tablespoons unsalted butter

Filling

• 24 ounces cream cheese, softened
• 1 cup xylitol
• 1 cup heavy whipping cream
• 1 teaspoon peppermint extract
• 1 teaspoon vanilla extract
• 3 large eggs
• red food coloring

Chocolate Ganache

• 1/2 cup heavy whipping cream
• 1/4 cup xylitol
• 3.5 ounces 85% chocolate
• 10 sugar free peppermint candies

Instructions

Crust

1. Preheat oven to 350 degrees F. In a medium bowl, add all crust ingredients and mix together until well combined. Press the mixture into the bottom of a 10-inch springform pan. Bake for 10 minutes. Remove the pan from the oven and set aside to cool.

Filling

1. Reduce the oven temperature to 325 degrees F. In a large mixing bowl, cream together sweetener and cream cheese until smooth. Slowly mix in whipping cream until combined, then beat on high speed until well blended. Blend in the peppermint and vanilla extracts.
2. Beat in eggs, one at a time, mixing well between each egg. Add food coloring, if desired, to achieve your preferred color, starting with 5 drops.*
3. Spread the mixture over the chocolate crust. Then bake for one hour. The center will still be jiggly, but the edges should be set. Turn off the oven, and leave the cheesecake inside for an additional 10 minutes. Remove the pan and set it on the counter while you assemble the ganache.

Chocolate Ganache

1. In a small, heavy-weight saucepan, combine the whipping cream, xylitol, and chocolate over medium-low heat. When the chocolate begins to melt, whisk constantly until the mixture becomes smooth and glossy. Spread over the cheesecake, then refrigerate for at least 4 hours.
2. Use a knife dipped in warm water to run around the edges of the springform pan before removing the edges. Remove the edges of the springform pan just before serving. Crush 7 of the peppermint candies. Sprinkle the crushed peppermint candies over top of the cheesecake, and place the remaining 3 whole candies in the center.

Store in the refrigerator for up to 7 days. You can also freeze the cheesecake for up to 4 months. For best results when freezing, slice into servings and wrap with parchment paper. Place wrapped slices on a cookie sheet and freeze until firm. Transfer wrapped slices into a freezer bag. Thaw slices on the counter for 30 minutes before serving.

Notes

*Food coloring tends to fade while baking so you will need to use more dye to end up with your desired color.

Nutrition Information

Yield 16
Amount Per ServingCalories 412Total Fat 35gSaturated Fat 19gUnsaturated Fat 8gCholesterol 120mgSodium 151mgCarbohydrates 26gFiber 3gSugar 1gProtein 8g

Please note that we are not medical or nutritional professionals.We include nutrition information for our recipes as a courtesy to our readers. However, due to wide variations in brands, nutrition data is subject to change for every user. Nutrition data is calculated using My Fitness Pal Pro. All sugar alcohols are subtracted from the final carb count. Please refer to our completeNutritional Disclosurefor more details.

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