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Keto Cheesecake

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A deliciously creamy and guilt-free Keto Cheesecake, infused with chocolatey mint flavors for a nostalgic treat.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1/2 cup powdered erythritol or other sugar substitute
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tsp peppermint extract
  • 6 keto thin mint cookies, crushed
  • 12 mini cheesecake crusts (or use an almond flour crust for keto)

Instructions

  1. Preheat your oven to 325°F (163°C).
  2. Prepare the crust: place mini cheesecake crusts in a muffin pan or prepare a homemade crust with almond flour, butter, and erythritol.
  3. Mix the softened cream cheese in a large bowl until smooth.
  4. Add the powdered erythritol and vanilla extract gradually, adjusting sweetness to your taste.
  5. Incorporate the heavy cream until fully blended.
  6. Add the cocoa powder and peppermint extract, beating until combined.
  7. Fold in crushed cookies evenly throughout the filling.
  8. Fill the crusts with the cheesecake mixture, leaving space for rising.
  9. Bake for 15-20 minutes until edges are set and center jiggles slightly.
  10. Cool at room temperature for 30 minutes, then chill in the fridge for at least 2 hours.

Notes

Top with whipped cream and crushed cookies for added flair. Serve chilled for the best flavor!

Nutrition

Keywords: keto cheesecake, guilt-free dessert, low-carb cheesecake

Find it online: https://mapleladle.com/keto-cheesecakes/