Keto White Chocolate Peppermint Cheesecake

This Keto White Chocolate Peppermint Cheesecake is the perfect holiday dessert or a sweet treat for any occasion. With a creamy, rich filling and refreshing peppermint flavor, it’s a decadent, low-carb alternative to traditional cheesecake.

Why You’ll Love This Recipe

• Festive Flavor: The combination of white chocolate and peppermint is perfect for the holidays.
• Low-Carb: Enjoy a slice without the guilt — this cheesecake is made with keto-friendly ingredients.
• Rich & Creamy: Smooth and velvety texture with a buttery crust.
• Perfect for Entertaining: A showstopper dessert that everyone will love, whether they’re on a keto diet or not.

My Personal Experience

I’ve always loved the combination of white chocolate and peppermint, and this cheesecake did not disappoint! It has the perfect balance of sweetness and minty freshness. The texture is so creamy and rich, making each bite feel indulgent, but without the carbs. I made this for a family gathering, and it was a huge hit! Plus, it’s so easy to make ahead and store in the fridge, which makes it a great option for holiday parties or special occasions.

Equipment You’ll Need to Make Keto White Chocolate Peppermint Cheesecake

Here’s a list of the essential tools for making this rich, creamy cheesecake with festive flavors:

1. Springform Pan
   Once I got my hands on this springform pan, I never looked back. It’s perfect for cheesecake because it lets you easily remove the dessert once it’s set. It keeps everything intact, so serving is a breeze!
2. Mixing Bowls
   Large mixing bowls are essential for combining the crust and filling ingredients. They make mixing everything together smooth and easy, and having enough space ensures you don’t make a mess.
3. Hand Mixer or Stand Mixer
   A hand mixer or stand mixer is a lifesaver when making the cheesecake filling. It helps you get that perfect smooth consistency without any lumps, making the cheesecake extra creamy!
4. Measuring Cups and Spoons
   Accurate measurements are key to perfecting this recipe, so measuring cups and spoons are a must-have. They ensure the right balance of sweetness and flavor for that delicious taste.
5. Refrigerator
   You’ll need your fridge to chill the cheesecake to perfection. After baking, it needs at least 4 hours (or overnight) to firm up and reach the ideal texture for slicing and serving.

Ingredients & Substitutions

• Almond Flour: Used for the crust. You can substitute with coconut flour, but the texture will differ slightly.
• Butter: Helps to bind the crust and adds flavor. Use unsalted butter for best results.
• Cream Cheese: The base of the cheesecake filling. Make sure it’s softened to avoid lumps.
• Heavy Cream: Adds richness to the cheesecake. You can substitute with coconut cream for a dairy-free version.
• White Chocolate (Sugar-Free): You can find sugar-free white chocolate or make your own using a low-carb sweetener.
• Peppermint Extract: Adds the signature mint flavor. Use it sparingly, as it’s quite potent.
• Granulated Erythritol or Monk Fruit Sweetener: For sweetness without the carbs.
• Vanilla Extract: Adds depth of flavor to the cheesecake filling.
• Eggs: Helps to firm up the cheesecake filling.

How to Make Keto White Chocolate Peppermint Cheesecake

Step 1: Prepare the Crust

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine almond flour, melted butter, and sweetener. Stir until fully mixed.
3. Press the mixture into the bottom of a greased springform pan, forming an even layer.
4. Bake the crust for 8-10 minutes, then remove it from the oven and allow it to cool while you make the filling.

Step 2: Make the Filling

1. In a separate bowl, beat the softened cream cheese and sweetener until smooth.
2. Add the heavy cream, eggs, and vanilla extract, and beat until well combined.
3. Melt the white chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth. Let it cool slightly.
4. Stir the melted white chocolate and peppermint extract into the cream cheese mixture. Beat until fully incorporated.

Step 3: Assemble the Cheesecake

1. Pour the cheesecake filling over the cooled crust in the springform pan.
2. Smooth the top with a spatula and tap the pan gently to release any air bubbles.

Step 4: Bake the Cheesecake

1. Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set, and the center is slightly jiggly.
2. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
3. Remove from the oven and allow the cheesecake to cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to allow it to firm up.

Step 5: Serve

1. Once the cheesecake is fully chilled, remove it from the springform pan.
2. Top with sugar-free whipped cream and crushed sugar-free peppermint candies, if desired. Slice and enjoy!

Optional Additions

• Whipped Cream: Top with a dollop of homemade keto whipped cream for extra creaminess.
• Chocolate Shavings: For an added touch, grate some sugar-free chocolate on top.
• Crushed Peppermint: Crush some sugar-free peppermint candies or sugar-free peppermint bark for a crunchy topping.

Serving Ideas

• Serve this cheesecake as a festive dessert after a hearty dinner or as a sweet snack with a hot cup of coffee or tea.
• It also pairs wonderfully with a sugar-free hot chocolate during the colder months.

Storage Recommendations

• Refrigerator: Store leftover cheesecake in an airtight container in the fridge for up to 5 days.
• Freezer: You can freeze the cheesecake for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil, then thaw in the refrigerator before serving.

Frequently Asked Questions

• Can I use a different sweetener?
  Yes, you can substitute erythritol or monk fruit with other low-carb sweeteners, but be sure to adjust the quantity to taste.
• Can I make this cheesecake without the peppermint?
  Absolutely! Omit the peppermint extract for a delicious white chocolate cheesecake.
• Can I use regular chocolate instead of white chocolate?
  Yes, you can swap the white chocolate for sugar-free dark chocolate for a different flavor.

Nutritional Breakdown (Per Serving)

• Calories: 360
• Fat: 30g
• Protein: 6g
• Net Carbs: 4g
• Total Carbs: 5g

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