This Low Carb Peppermint Cheesecake is 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 happen to tell them.
This delicious 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 found this recipe from Jacinda at Northern Nester, and as I made it, I kept having my husband (who was still eating sugar) test each of the layers.
He gave them all his stamp of approval.
I served it to our dinner guests, and we were all blown away!
Creating the Recipe
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.
I tend to make it just for 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.
In fact, 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!
Or invite me over and I’ll happily bring my fork.
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!Jump to Recipe
How to Make Low Carb Peppermint Cheesecake
- Almond flour
- Unsweetened cocoa powder
- Unsalted butter
- Heavy whipping cream
- Cream cheese
- Peppermint extract
- Vanilla extract
- Red food coloring
- 85% chocolate (3.5 ounces)
- 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 sweetener to use.
Step by step instructions
Assemble the crust:
First, preheat your oven to 350 degrees F. Next, combine the melted butter, almond flour, cocoa powder, and 1/4 cup of xylitol in a medium mixing bowl.
You want to make sure all the dry ingredients are mixed into the butter.
Now, get your spring-form pan and press the crust into the bottom.
Some people like using a glass 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.
One trick I’ve learned with spring-form pans: always set them on a cookie sheet!
Sometimes they can leak.
And if you don’t like washing dishes,
You can thank me later…
Bake the crust for 10 minutes.
Remove the pan and set it aside to cool, and lower the oven temperature to 325 degrees F.
Make the filling:
While the crust is baking, assemble the filling.
In a large bowl, beat the cream cheese with 1 cup of xylitol until smooth and creamy.
Add 1 cup of 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 light and fluffy.
Mix in the vanilla and peppermint extracts.
This is a good time to test the sweetness of the mixture.
Everyone has different preferences of sweetness and you can add more sweetener if you want.
Next, beat in the eggs, one at a time, mixing well between each egg.
Then add a few drops of red food coloring.
When the cheesecake bakes, the color tends to fade, so you may want to use more than you think you need if you want a more intense color of cake.
Another option is to not mix the coloring into the batter completely!
Isn’t the swirled look pretty?
I went ahead and mixed the dye completely, and I ended up using almost 1/2 a teaspoon of food coloring.
Bake, Top, then Chill:
Now spread the batter over the crust in your spring-form pan.
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.
The center will still be a little jiggly, but that’s okay!
It will firm up in the refrigerator.
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.
Make the Chocolate Ganache Topping:
In a small, heavy saucepan, over medium-low heat, combine 1/2 cup of heavy whipping cream, 1/4 cup of xylitol and the bar of 85% chocolate.
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.
Refrigerate your low carb cheesecake for at least 4 hours.
Garnish and enjoy!
Crush 7 sugar-free peppermint candies. You can use a mallet, but I like using a small food processor.
Sprinkle the crushed candy over top of the cheesecake.
Place 3 whole peppermint candies on top.
To serve, remove the edge of the spring-form pan.
Place the bottom on a pretty plate or cake stand, then sit back and enjoy the compliments!
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. Be sure to rate the recipe after you make it!
Low Carb Peppermint Cheesecake
- 1 1/2 cups almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup xylitol
- 5 Tablespoons unsalted butter
- 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
- 1/2 cup heavy whipping cream
- 1/4 cup xylitol
- 3.5 ounces 85% chocolate
- 10 sugar free peppermint candies
- Preheat oven to 350 degrees F. In a medium bowl, add all crust ingredients and mix together until well combined. Press mixture into the bottom of a 10-inch spring-form pan. Bake for 10 minutes. Remove pan from the oven and set aside.
- 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.
- Beat in eggs, one at a time, mixing well between each egg. Add food coloring until desired color, starting with 5 drops.
- Spread 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 on the counter while you assemble the ganache.
- 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.
- Remove the edges of the spring-form 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.
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