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Keto Thin Mint Cheesecakes

These Keto Thin Mint Cheesecakes are a delightful low-carb treat featuring a chocolate crust, minty cheesecake filling, and a glossy chocolate topping. Perfect for kids and adults alike.
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Prep Time 20 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Keto
Calories: 150
Ingredients Method Notes

Ingredients
  

For the crust
  • 6 cookies keto chocolate wafer cookies
For the filling
  • 6 ounces cream cheese (softened) Soften fully to avoid lumps.
  • 1/2 cup powdered Swerve Sweetener Can be swapped for other powdered erythritol-based sweeteners.
  • 3 tbsp heavy whipping cream (room temperature)
  • 3/4 tsp peppermint extract
  • 1/2 tsp vanilla extract
  • Natural green food coloring
For the topping
  • 4 cookies keto thin mints (chopped) Chop finely for even distribution.
  • 1/4 cup heavy cream Warm until just simmering for ganache.
  • 1 1/4 ounces sugar-free dark chocolate (finely chopped)

Method
 

Preparation
  1. Start by crushing the keto chocolate wafer cookies to form a crust in a muffin or tart pan. Press the crumbs into the bottom of each cup.
  2. For the filling, beat softened cream cheese with powdered Swerve until smooth. Add heavy whipping cream, peppermint extract, vanilla extract, and green food coloring. Pipe or spoon the filling over the crust and chill until firm.
  3. For the topping, warm heavy cream and pour it over finely chopped sugar-free dark chocolate to create a ganache. Top each cheesecake with the ganache and sprinkle with chopped keto thin mints.
  4. Chill again until the topping firms before serving.

Notes

Serve these cheesecakes chilled. For a softer bite, let them sit at room temperature for 5 minutes before serving. Great paired with black coffee or herbal tea. Store in the refrigerator for up to 5 days or freeze for up to 1 month.