Keto White Chocolate Peppermint Cheesecake is a no-bake dessert. If you love the flavor of peppermint and white chocolate this is a must-try recipe for you. Keto White Chocolate Peppermint Cheesecake are so tasty dessert and are no stress-free thing to make. This keto chocolate also has less carb count with only 7.4g of carbs. The interesting fact is you can make this recipe before time and store it in a tight container for up to five days.
STATS
Servings 8 cheesecakes
Course Dessert
Cuisine American
Prep time thirty (30) min
Chill time two (2) hours
Total time two (2) hours
EQUIPMENT
Standard muffin pan (one)
Silicon muffin cup (8)
Bowl
Whisk
Heatproof bowl
Electric mixer
Measuring cups and spoons
Piping bag
INGREDIENTS
For crust
Half a cup of pumpkin seeds or almond flour
One tablespoon of cocoa powder
One tablespoon of powdered sweetener
Two tablespoon butter (melted)
Salt (pinch)
Cheesecake filling
Three ounces of sugar-free white chocolate chips
One teaspoon of coconut oil
Eight ounces cream cheese (softened)
Quarter cup powdered Allulose (sifted)
Two tablespoons of heavy whipping cream (room temperature)
One and a half tablespoons of peppermint extract
Garnish
One-third cup heavy whippy cream
One tablespoon of powdered sweetener
Half a teaspoon of vanilla extract
Two sugar-free peppermint candies
Natural red food color (optional)
INSTRUCTION
Crust
Put the eight (8) silicon molds on the shelf and place them into the muffin tray.
In a medium vessel, put all the dry ingredients pumpkin seed meal, cocoa powder, sweetener, and salt.
Mix these with the help of a whisk.
Melt the butter in the dry ingredients and whisk it until it gets mixed together.
Take a measuring cup divide this mixture evenly in the muffin cups and gently press the mix downward.
Cheesecake filling
By using a double boiler method, place a heatproof bowl on the simmering water.
Add the chocolate (white) and the oil (coconut)
Mix it slowly until the chocolate melts and is well combined with the coconut oil.
In a separate vessel add the cream cheese and beat it for a minute or until gets a smooth consistency.
Include the sweetener, peppermint extract, and heavy cream, and beat it until you get the desired consistency.
Pour the melted white chocolate into the vessel and fold it carefully until well combined.
Spread this cheesecake filling into the cups evenly over the crust. Chill it for one to two (hours) till it gets a firm texture.
Garnish
In another vessel add the whipping cream, sweetener, food coloring, and vanilla extract and beat it until stiff peaks are formed.
Transfer the cream (whipped) to the bag (pipping) and pipe it over the cheesecake.
TIPS
Melt the white chocolate very carefully to avoid burning it. You can stay by the side and continuously stir it.
Quickly remove the chocolate as soon as it gets melt.
To get super creamy cheesecake, beat the cream cheese first, then add all the ingredients for a minute or two.
Once it gets smooth then add all other ingredients.
You can add any sweetener of your choice just make sure to add powdered one to avoid gritty filling and crust.
If you want to make a giant or full-size cheesecake, then add all the ingredients in the 9-inch spring foam pan.
STORAGE INFORMATION
Fridge
Store it in a tightly covered container for five to six days.
Freezer
It can also be stored for up to several months in a closed container.
FAQs
Will I make these cheesecakes before time?
You can make these cheesecakes before time and garnish them right before you serve this will give a fresh look to the cheesecake. Tightly wrap the leftovers and store them for a week in the fridge.
Is this a freezer-friendly dessert?
These keto cheesecakes are fine in the freezer for up to three months. Freeze it without the whipped cream topping and add it after it gets thawed.
Is this keto recipe low in carb content?
These keto cheese cakes only contain 7.4g of carbs 4.8g of net carb, and 2.6g of fiber per individual cake.
NUTRITIONAL FACTS
Amount per serving of one cheesecake
Calories 239
Fat 20.9g
Saturated fat 10g
Carbohydrates 7.4g
Fiber 2.6g
Protein 3.8g
