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Keto Thin Mint Cheesecakes

Indulge in Keto Thin Mint Cheesecakes, a delightful combination of creamy decadence with the flavors of chocolate and mint, all while adhering to a keto lifestyle.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the crust
  • 6 pieces keto chocolate wafer cookies
For the filling
  • 6 ounces cream cheese, softened
  • 1/2 cup powdered Swerve Sweetener
  • 3 tbsp heavy whipping cream, room temperature
  • 3/4 tsp peppermint extract
  • 1/2 tsp vanilla extract
  • Natural green food coloring to achieve desired minty shade
  • 4 pieces keto thin mints, chopped
For the ganache
  • 1/4 cup heavy cream
  • 1 1/4 ounces sugar-free dark chocolate, finely chopped

Method
 

Preparation
  1. Line a standard muffin pan with six parchment liners, pressing one chocolate wafer down into the center of each liner.
  2. In a large bowl, beat softened cream cheese until smooth. Incorporate the powdered Swerve Sweetener, heavy cream, peppermint extract, vanilla extract, and natural green food coloring.
  3. Fold in the chopped Keto Thin Mints.
  4. Divide the mixture between the muffin cups, pressing firmly. Freeze for about four hours.
Ganache Preparation
  1. Heat the heavy cream in a small pan until it begins to simmer, then add the chopped sugar-free dark chocolate and stir until melted.
  2. Pour the chocolate ganache over the tops of the cheesecakes and refrigerate for about 15 minutes.
Serving
  1. Present the cheesecakes on a platter, optionally adorned with lightly sweetened whipped cream and mini Keto Thin Mints.

Notes

For a velvety texture, ensure cream cheese is fully softened. Adjust the peppermint extract to taste. Consider substituting nut butter for a twist.