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Romantic Keto Peppermint Swirl Cheesecakes

These delightful no-bake keto peppermint swirl cheesecakes are the perfect romantic treat for Valentine's Day or any special occasion. With a crunchy seed meal crust and a creamy sugar-free white chocolate peppermint filling, they are a delicious and healthy indulgence.
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Prep Time 30 minutes
Chilling Time 2 hours
Total Time 2 hours 30 minutes
Servings 8 cheesecakes
Calories 239 kcal

Equipment

  • Muffin Tin
  • Silicone or Parchment Liners
  • Medium Bowl
  • Heatproof Bowl
  • Pot (for simmering water)
  • Large Bowl
  • Electric Mixer
  • Spatula

Ingredients
  

Crust

  • 1/2 cup pumpkin seed meal (or almond flour)
  • 1 tbsp cocoa powder
  • 1 tbsp powdered sweetener
  • 2 tbsp melted butter
  • pinch of salt

Cheesecake Filling

  • 3 ounces sugar-free white chocolate chips
  • 1 tsp coconut oil
  • 8 ounces softened cream cheese
  • 1/4 cup powdered allulose (sifted) or erythritol
  • 2 tbsp room temperature heavy whipping cream
  • 1 1/2 tsp peppermint extract

Garnish

  • 1/3 cup heavy whipping cream
  • 1 tbsp powdered sweetener
  • 1/2 tsp vanilla extract
  • Natural red food coloring (optional)
  • 2 crushed sugar-free peppermint candies (optional)

Instructions
 

  • Crust

    Line a standard muffin tin with 8 silicone or parchment liners.
  • In a medium bowl, combine the pumpkin seed meal, cocoa powder, sweetener, and a pinch of salt.
  • Pour in the melted butter and mix well until it forms a crumbly mixture.
  • Divide this evenly among the muffin cups and press down firmly to create the crust.

  • Cheesecake Filling

    Gently melt the white chocolate chips and coconut oil together in a heatproof bowl placed over a pot of barely simmering water. Stir constantly until smooth and fully melted, then immediately remove from the heat.
  • In a large bowl, beat the softened cream cheese until it's super smooth and creamy, about a minute.
  • Mix in the powdered sweetener until combined, then add the heavy cream and peppermint extract, beating until smooth.
  • Gently fold in the melted white chocolate using a spatula until everything is perfectly blended.
  • Spoon this delicious filling evenly over the prepared crusts in the muffin tin, pressing down lightly.
  • Pop them in the fridge for 1 to 2 hours, or until they are nicely firm.

  • Garnish (Optional)

    For a lovely finish, whip the remaining heavy cream with the powdered sweetener and vanilla extract until stiff peaks form.
  • If you like, gently swirl in a few drops of red food coloring for a Valentine's touch – don't overmix!
  • Pipe or dollop this creamy topping onto each cheesecake.
  • For an extra festive touch, sprinkle with crushed sugar-free peppermint candies just before serving.

Notes

Nutrition Information (per cheesecake):
Calories: 239
Total Carbs: 7.4g
Net Carbs: 4.8g
Fats: 20.9g
Protein: 3.8g
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