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...
Servings 4
Calories 362.61kcal
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.