The flavors of this keto pink peppermint cheesecake will dance in your head all winter long! It’s a must for all Christmas parties.
Keto Peppermint Cheesecake
This cheesecake doesn’t just taste incredible, but it shows off really well, too! There are three parts to the cheesecake (and all three are perfect, without having to make any changes!).
The chocolate almond flour crust is buttery and has the perfect crumble. Then the peppermint cheesecake is pink to make you think of the burst of peppermint flavors.
Finally, it’s all topped with a cloud-like dollop of homemade whipped cream and sprinkled with crushed sugar-free peppermint candies. This was inspired by my first Keto Candy Cane Cheesecake that I published in 2022.
For that one, I used plain Greek yogurt and gelatin powder to make it set. But this time, I chose to use mostly cream cheese (like other cheesecake recipes) and then top it with whipped cream. Oh, and the pink color is a big change, too!
Pink Cheesecake
Why did I make it pink? Well, they say we eat first with our eyes.
So, I wanted to show off the flavors of the cheesecake through the colors. The pink base and white whipped topping look just like a peppermint candy.
If you want to be extra fancy and have fun with the cheesecake, then add red food coloring to have the whipped cream. Then, add the whipped cream in alternating pink and white swirls on the top – just like a peppermint candy!
It’s so easy to have fun with this holiday low-carb dessert.
Peppermint Cheesecake
Peppermint extract is the secret to making this taste like an authentic peppermint cheesecake. It adds a fresh burst of minty goodness to the rich and creamy cheesecake.
After making the crust, cheesecake, and whipped topping, there are still only 6 grams net carbs in each slice. My recipe make eight slices.
If you can cut the pie into more slices, the net carbs in each slice will go down.
If you don’t have Swerve confectioner’s sugar substitute yet, get some! You’ll use it in the crust, cheesecake, and whipped topping.
It adds a lightly sweet flavor without any funky aftertaste. And the powdery texture mixes in really well with all the other ingredients so you don’t even notice it.
Keto Peppermint Recipes
Peppermint is one of the most iconic flavors of the winter holidays. Maybe it’s the candy canes that decorate Christmas trees. Or maybe it’s the peppermint mochas at the coffee shops.
No matter the reason, I have a bunch of holiday peppermint recipes you can make (and stay in ketosis).
My keto peppermint mousse shooters are perfect for holiday parties and my keto chocolate cupcakes have a peppermint topping! But my all-time favorites are my keto white chocolate peppermint bark and my keto peppermint cheesecake chocolate cups.
How To Store Cheesecake
If you’ve ever made a cheesecake before, then you probably already know how to store it. You should store this peppermint cheesecake in an airtight container in the refrigerator.
It will stay fresh for about three days. The sooner you eat it, the better the crust will taste.
The crust will soak up the liquid from the filling as it sits in the fridge. This cheesecake is freezer-friendly, too.
Store it in a freezer-safe pie container and seal it completely with a lid and/or aluminum foil. Keep it in the freezer for up to six months. Let it thaw naturally in the refrigerator before eating it.
Keto Pink Peppermint Cheesecake Recipe
Here’s the list of ingredients (and step by step pictures) that you’ll need to make this keto pink peppermint cheesecake recipe. The exact measurements and instructions are in the printable recipe card, just a little further below.
Prep Time: 25 minutes
Cook Time: 0 minutes
Servings: 8
Net Carbs: 6 net carbs per serving
Ingredients:
Crust:
- Almond flour
- Unsweetened cocoa powder
- Vanilla
- Swerve confectioners sugar substitute
- Melted butter
Cheesecake:
- Cream cheese softened
- Swerve confectioners sugar substitute
- Peppermint extract
- Heavy whipping cream
- Red food coloring (optional)
For the whipped cream:
- Heavy whipping cream
- Cream of tartar
- Vanilla
- Swerve confectioners sugar substitute
- Crushed sugar free peppermint candies for garnish
Instructions:
Blend together the ingredients for the crust, and press the mixture into a well greased pie plate.
Add the cream cheese and 2⁄3 cup Swerve to a mixing bowl, and blend until smooth.
Mix in the peppermint and heavy whipping cream until stiff peaks form. If using, you can add a few drops of red food color, and blend well into the mixture.
Spread the mixture over the crust in the pie plate.
Place the whipped cream ingredients into another mixing bowl, and blend on high until the mixture forms stiff peaks.
Spread the whipped cream on top of the cheesecake.
Chill in the fridge for at least 2 hours before serving. Garnish with pieces of sugar free peppermint candies.
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Keto Pink Peppermint Cheesecake
The flavors of this keto pink peppermint cheesecake will dance in your head all winter long! It's a must for all Christmas parties.
Ingredients
Keto Chocolate Crust
- 1 1/2 cups Almond Flour
- 1/3 cup Unsweetened Cocoa Powder
- 1 tsp Vanilla
- 1/3 cup Swerve Confectioner's Sugar Substitute
- 6 tbsp Melted Butter
Keto Pink Cheesecake
- 12 ounces Cream Cheese softened
- 2/3 cup Swerve Confectioner's Sugar Substitute
- 1 tsp Peppermint Extract
- 1 1/2 cups Heavy Whipping Cream
- Red Food Coloring (optional)
Whipped Cream Topping
- 1 cup Heavy Whipping Cream
- 1/4 tsp Cream of Tartar
- 1 tsp Vanilla
- 1/3 cup Swerve Confectioner's Sugar Substitute
- Crushed Sugar-Free Peppermint Candies for garnish
Instructions
-
Blend together the ingredients for the crust, and press the mixture into a well greased pie plate.
-
Add the cream cheese and 2⁄3 cup Swerve to a mixing bowl, and blend until smooth.
-
Mix in the peppermint and heavy whipping cream until stiff peaks form.
-
If using, you can add a few drops of red food color, and blend well into the mixture.
-
Spread the mixture over the crust in the pie plate.
-
Place the whipped cream ingredients into another mixing bowl, and blend on high until the mixture forms stiff peaks.
-
Spread the whipped cream on top of the cheesecake.
-
Chill in the fridge for at least 2 hours before serving.
-
Garnish with pieces of sugar free peppermint candies.
Recipe Notes
Calories: 355 Net Carbs: 6 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Keto Cheesecake Recipes
If you enjoyed this keto peppermint cheesecake, here are some more low-carb cheesecake recipes you should make next.
