If you’re looking for a decadent, guilt-free dessert that satisfies your sweet tooth while staying low-carb and keto-friendly, look no further than this Keto White Chocolate Peppermint Cheesecake. This dessert combines the smooth richness of white chocolate with the refreshing burst of peppermint, all tucked inside a creamy, velvety cheesecake base. Perfect for holiday gatherings or any occasion, this cheesecake will leave your guests in awe without derailing your diet goals. Below, you’ll find every detail you need to make this delicious treat, from ingredients to instructions and even nutritional breakdown, making it easier than ever to enjoy a healthier indulgence.

Ingredients:

For the Crust:

  • 1 ½ cups almond flour (or finely ground almond meal)
  • 2 tbsp powdered erythritol or monk fruit sweetener
  • ½ tsp cinnamon (optional, for added flavor)
  • ¼ cup unsalted butter, melted
  • Pinch of salt

For the Cheesecake Filling:

  • 16 oz (2 packages) cream cheese, softened
  • 1 cup heavy cream (unsweetened)
  • ½ cup powdered erythritol or monk fruit sweetener
  • 2 tsp pure vanilla extract
  • ½ cup white chocolate chips (sugar-free, if available)
  • 1 tsp peppermint extract (use more for a stronger peppermint flavor)
  • 3 large eggs (room temperature)
  • Pinch of salt

For the White Chocolate Peppermint Topping:

  • ½ cup sugar-free white chocolate chips
  • 1 tbsp coconut oil (or butter)
  • Crushed sugar-free peppermint candies (optional, for garnish)

Equipment Needed:

  • 9-inch springform pan (or cheesecake pan)
  • Mixing bowls
  • Hand mixer or stand mixer
  • Saucepan (for melting chocolate)
  • Spatula
  • Double boiler (optional, for melting chocolate)

Instructions:

1. Prepare the Crust:

  • Preheat your oven to 350°F (175°C).
  • In a medium-sized bowl, combine almond flour, powdered erythritol, cinnamon (if using), and a pinch of salt.
  • Pour in the melted butter and mix thoroughly until the mixture forms a crumbly dough. The butter should coat the dry ingredients well.
  • Press the crust mixture into the base of a 9-inch springform pan, ensuring it is compacted evenly across the bottom. Use the back of a spoon or your fingers to press it down.
  • Bake the crust in the preheated oven for 8-10 minutes, or until it’s golden brown. Remove from the oven and allow it to cool completely.

2. Make the Cheesecake Filling:

  • While the crust is cooling, begin working on the cheesecake filling. In a medium saucepan, melt the sugar-free white chocolate chips with 1 tablespoon of coconut oil over low heat. Stir continuously to avoid burning. Alternatively, you can use a double boiler for a gentler melt.
  • Once the white chocolate is fully melted and smooth, remove it from heat and set it aside to cool slightly.
  • In a large mixing bowl, beat the softened cream cheese and erythritol together with a hand mixer or stand mixer on medium speed. Continue until the mixture is smooth and creamy.
  • Add the heavy cream, vanilla extract, peppermint extract, and the cooled melted white chocolate to the cream cheese mixture. Beat again until everything is well combined.
  • Crack the eggs into a separate bowl and add them one at a time to the cream cheese mixture, ensuring each egg is fully incorporated before adding the next. Mix on low speed to avoid over-beating.
  • Add a pinch of salt and beat the mixture until it reaches a smooth, creamy consistency.

3. Bake the Cheesecake:

  • Pour the cheesecake filling over the cooled crust in your springform pan. Smooth the top with a spatula to ensure even distribution.
  • Place the cheesecake in the oven and bake at 325°F (160°C) for 45-55 minutes. The edges should be firm, and the center will be slightly jiggly but set. If you notice the cheesecake starts to crack, it’s okay – the topping will cover it.
  • Once done, turn off the oven and allow the cheesecake to cool in the oven with the door slightly ajar for about 1 hour. This helps prevent cracking.
  • After an hour, remove the cheesecake from the oven and let it cool to room temperature. Then, transfer it to the fridge to chill for at least 4 hours, or overnight for the best results.

4. Prepare the Topping:

  • In a small saucepan, melt the remaining sugar-free white chocolate chips with 1 tablespoon of coconut oil over low heat, stirring constantly until smooth.
  • Drizzle the melted white chocolate over the top of the chilled cheesecake. You can spread it out evenly using a spatula for a smoother finish or let it drip naturally for a more rustic look.
  • If desired, sprinkle crushed sugar-free peppermint candies over the top for an added crunch and extra minty flavor.

5. Serve and Enjoy:

  • Once the cheesecake has chilled and the topping has set, slice and serve! This cheesecake pairs wonderfully with a dollop of sugar-free whipped cream or a few fresh mint leaves on top.

Nutritional Breakdown (per serving – based on 12 servings):

  • Calories: 350
  • Fat: 32g
  • Protein: 6g
  • Total Carbs: 6g
  • Fiber: 3g
  • Net Carbs: 3g
  • Sugar: 1g
  • Sodium: 140mg

Weight Watchers (WW) SmartPoints:

  • Freestyle Points: 6 points per slice (12 servings)
  • Blue Plan: 6 points per slice
  • Green Plan: 7 points per slice
  • Purple Plan: 5 points per slice

This keto cheesecake offers a decadent treat with minimal SmartPoints, making it a perfect choice for those following the WW program. You can even enjoy a slice with a cup of coffee or tea while still staying on track with your healthy eating goals.

Tips for Success:

  1. Chill the Cheesecake Properly: Allow the cheesecake to cool to room temperature before refrigerating. Chilling it for at least 4 hours, or overnight, ensures that the flavors meld together perfectly and the texture is as smooth as possible.
  2. Substitute Sweeteners: If you prefer a different sweetener, feel free to use any keto-approved sweetener like stevia or monk fruit. Just make sure to adjust the measurements accordingly.
  3. Enhance the Mint Flavor: If you love peppermint, increase the amount of peppermint extract to 1 ½ tsp for a more intense flavor.
  4. Make Ahead: This cheesecake keeps well in the fridge for up to a week, making it an ideal make-ahead dessert for parties or gatherings.
  5. Customize the Toppings: You can get creative with your toppings by adding a sprinkle of crushed keto-friendly chocolate or even a few raspberries for an extra burst of flavor.

Conclusion:

This Keto White Chocolate Peppermint Cheesecake combines rich, velvety cream cheese, sugar-free white chocolate, and refreshing peppermint flavor to create a dessert that’s both indulgent and keto-friendly. It’s low in carbs and high in flavor, making it the perfect choice for anyone on a low-carb or ketogenic diet. Whether you’re preparing it for the holidays, a special occasion, or simply to satisfy your sweet tooth, this cheesecake is a showstopper that everyone can enjoy.

With the detailed instructions, ingredient measurements, and nutritional information provided, you’ll be well on your way to creating a stunning and delicious dessert that will impress guests and keep you on track with your health goals.