This incredibly Easy Sugar-Free Low Carb Keto Peppermint Cheesecake Pie is a no bake sensation and will be your favorite dessert to make for the holidays with family and friends! This is also Nut Free!
If you’re a lover of cheesecake, is there anything better than enjoying a creamy slice? Only one that is No Bake, Sugar Free, Gluten Free, Low Carb and Keto and tastes like Christmas in pie form!
NUT FREE KETO CRUST
The great thing about this pie is that you can easily adapt it to how much or how little peppermint you’d like to use. And the same goes for the sweetness. Always add the small amount I recommend then taste and adjust. If you’re worried about it being too sweet, since I do have a well known sweet tooth, reduce the amount I’ve suggested then taste again and adjust.
The crust is a nut free option as my youngest has a tree nut allergy. Using almonds in place of the sunflowers I’ve used is a fine substitution.
- 2 cups sunflower seeds or almond meal
- ⅓ cup unsweetened cocoa powder
- 4 tbsp butter softened
- ¼ teaspoon salt
- ¼ cup Swerve sweetener
- 16 ounces cream cheese room temp
- 1 teaspoon peppermint liquid stevia
- 1 teaspoon peppermint extract
- ¼ teaspoon salt
- 1 cup heavy cream
- ½ cup heavy cream
- ½ teaspoon peppermint liquid stevia
- ¼ teaspoon peppermint extract
- ½ cup sugar-free candy canes crushed
Prepare the no-bake crust by placing all ingredients into a food processor. Process until the mix is a fine crumb consistency.
Taste the crust and add more sweetener, as needed. Spread into a 9-inch pie dish. Set aside.
Place all filling ingredients, except heavy cream, into a stand mixer and blend on high until smooth. Taste and add more stevia as needed.
Pour heavy cream into a new bowl and use an electric mixer to blend on high until all whipped in texture. Fold this whipped cream into the cream cheese filling. Spread this into the pie crust.
Add all topping ingredients into stand mixer, except crushed candy canes, if using. Blend on high until whipped. Taste and adjust stevia, if needed.
Spread this over the cheesecake filling. Top with crushed peppermints if desired. Refrigerate pie for 3-4 hours or overnight.
*Recipe first published December of 2016.