This post may contain affiliate links. Click here for full disclosure.

Amazing No-Bake Peppermint Mocha Keto Cheesecake

A printable recipe card is available at the end of the post.

Peppermint Mocha No-Bake Cheesecake

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 Keto Peppermint Mocha Cheesecake

No-Bake Peppermint Mocha Keto Cheesecake

Keto Cheesecake Crust

To start off, you need to melt the butter in a small saucepan over medium heat.

melted butter in white pan
Butter just melted

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.

Crust for no-bake keto cheesecake
Crust ingredients all mixed up

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.

whipped sour cream in a bowl with beaters
Sour cream whipped to a frenzy. Sort of.

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.

cubed butter and cream cheese in stainless steel bowl
Butter and cream cheese ready to go

Add the cocoa powder, the coffee, and the vanilla and peppermint extracts. Mix until well combined.

rest of ingredients added to the cream cheese and butter
Cocoa powder and the other ingredients added in

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.

Folding in the whipped sour cream
Folding in the whipped sour cream

Now retrieve the dish(s) with the crust from the fridge.

Using a spoon or a pastry bag, fill the crusts with the cheesecake mixture.

And now pop them back in the fridge for at least 2 hours. Or even overnight.

No-Bake Peppermint Mocha No-Bake Cheesecake Recipe

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:

If You Liked It, Pin It For Later!

No-Bake Keto Peppermint Mocha Cheesecake

Peppermint Mocha No-Bake Cheesecake Recipe
Print Pin
5 from 1 vote

No-Bake Peppermint Mocha Keto Cheesecake

Some days you just need some chocolate! This recipe has you covered with a rich, decadent chocolate paired with peppermint and a hint of coffee. Heaven on a spoon...
Course Dessert
Cuisine American
Prep Time 20 minutes
Chilling time 2 hours
Total Time 20 minutes
Servings 4
Calories 365kcal
Author The Low Carb Keto Kitchen

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.

Notes

This recipe makes 4 generous servings, or 6 smaller servings.