You wanna know one of the best things about Keto?
I mean, other than the losing-weight-feeling-better-can-wear-cute-clothes-again thing.
You can still have chocolate!!
And not just the diet-y-tasting chocolate, either.
No, I mean the rich, decadent, OMG-this-is-so-good-I-must-be-cheating tasting chocolate.
And that, my friends, warms the cockles of my chocoholic heart!
Seriously, though, chocolate and Mexican food are my two favorite addictions.
And I didn’t have to give up Mexican food either, but that’s a whole other blog post.
So, back to chocolate. Did you know that chocolate is actually good for you? Yep, you heard me. Let that sink in a minute.
I know, right?!?
You can either just take my word for it, or you can visit Back to our Roots and read all about it.
It’s ok, I’ll wait.
Isn’t that cool?
One of my favorite things to pair with chocolate is peppermint.
Chocolate and peppermint.
Peppermint and chocolate.
Just goes together like bacon and eggs. Or chips and salsa. Nevermind…
Anyway, peppermint was a no-brainer to add to chocolate cheesecake when I was experimenting with recipes.
And while this is a no-bake cheesecake recipe, it’s actually a two-fer. Because if you leave out the crust, you can call it a mousse instead of a cheesecake.
And serving it as a mousse shaves of some carbs which is always a win for a keto or low carb lifestyle.
Enough talk! To the kitchen!
No-Bake Peppermint Mocha Keto Cheesecake
Keto Cheesecake Crust
- 6 Tbsp Almond flour
- 4 tsp Swerve sweetener
- 4 tsp melted butter
- 1/4 tsp vanilla
- dash of salt
To start off, you need to melt the butter in a small saucepan over medium heat.
When the butter has just melted, take it off the heat. Now you need to add the flour, the sweetener, the vanilla, and a dash of salt. Mix that up really well.
You can put the crust mixture in a pie plate or in the bottom of some fancy serving dishes.
Or not fancy serving dishes. This is a judgement free zone.
After you’ve put the crust in the dish(s) of your choice, pop it in the fridge while you make the cheesecake filling.
No-Bake Keto Cheesecake Filling
- 5 Tbsp sour cream, cold
- 5 oz cream cheese, softened
- 4 Tbsp (1/2 stick) butter, softened
- 1 tsp vanilla extract
- 1/4 c powdered sweetener
- 3 Tbsp cocoa powder
- 1 1/2 tsp peppermint extract
- 1/2 tsp instant coffee
The first thing you’re going to do is put the sour cream in a smallish bowl and beat it with an electric mixer. You need to whip it like you would heavy whipping cream for about 2 to 3 minutes.
It won’t get as fluffy as heavy whipping cream, but it will get some air in it.
Cover the whipped sour cream and put it in the fridge until you’ve finished the next part.
Now you need to get another bowl. Put the butter and the cream cheese in the bowl and mix those together with a mixer until they are well creamed.
Add the cocoa powder, the coffee, and the vanilla and peppermint extracts. Mix until well combined.
Get your whipped cream cheese out of the fridge, and gently fold it into the other ingredients. Be gentle and fold in just until it’s mixed.
Now retrieve the dish(s) with the crust from the fridge.
Using a spoon or a pastry bag, fill the crusts with the no-bake keto cheesecake mixture.
And now pop them back in the fridge for at least 2 hours. Or even overnight.
And before you dig in, you might want to have a hot beverage ready. It’s that rich.
Peace, love, and chocolate!
More awesome keto and low carb recipes you should try:
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No-Bake Peppermint Mocha Keto Cheesecake
Ingredients
Keto Cheesecake Crust
- 6 Tbsp Almond flour
- 4 tsp Swerve sweetener
- 4 tsp melted butter
- 1/4 tsp vanilla
- dash salt
No-Bake Keto Cheesecake Filling
- 5 Tbsp sour cream cold
- 5 oz cream cheese softened
- 4 Tbsp (1/2 stick) butter softened
- 1 tsp vanilla extract
- 1/4 c Swerve sweetener
- 3 Tbsp cocoa powder
- 1 1/2 tsp peppermint extract
- 1/2 tsp instant coffee
Instructions
Crust Instructions
- Melt the butter in a small saucepan over medium heat.
- When the butter is melted, remove from heat. Add the rest of the ingredients and mix well.
- Press the crust mixture into a pie plate or the bottom 4 serving dishes. Refrigerate while making the filling.
Filling Instructions
- In a small bowl, whip the sour cream for 2 to 3 minutes. Set aside.
- In a medium bowl cream the butter and cream cheese together.
- Add the cocoa powder, the coffee, and the vanilla and peppermint extracts. Mix until well combined.
- Gently fold the whipped cream cheese into the other ingredients.
- Using a spoon or a pastry bag, fill the crusts with the cheesecake mixture. Return to refrigerator to chill for 2 hours or overnight.