Thin Mint Cheesecakes KETO

Servings:  6 Individual Cheesecakes | 5 Net Carbs

Ingredients:

Crust

• 6 keto chocolate wafer cookies

Filling

• 6 ounces cream cheese softened
• ½ cup powdered Swerve Sweetener
• 3 tablespoon heavy whipping cream room temperature
• ¾ teaspoon peppermint extract
• ½ teaspoon vanilla extract
• Natural green food coloring
• 4 keto thin mints chopped

Topping

• ¼ cup heavy cream
• 1 ¼ ounce sugar-free dark chocolate finely chopped

Instructions:

Crust

Line a standard muffin pan with 6 parchment liners (you can also use silicone but the cookies don't fit quite as well into the bottoms).

Press one chocolate wafer down into the bottom of each liner.

Filling

In a large bowl, beat the cream cheese until smooth. Beat in the powdered sweetener until well combined, then beat in the heavy cream and extracts.

Add natural green food coloring until a minty green color is achieved. Fold in the chopped thin mints.

Divide the mixture between the prepared muffins cups and use a spoon to press firmly into the cups.

Freeze until firm, about 4 hours.

Chocolate Topping

Heat the cream until just simmering (you can do this in a pan or the microwave – if in a pan, watch carefully because it is such a small amount).

Add the chopped chocolate and let sit a few minutes to melt, then whisk until smooth. Pour over the tops of the cheesecakes.

Refrigerate until set, about 15 minutes. Top with lightly sweetened whipped cream and some mini keto thin mints, if desired.

Notes:

HOW TO MAKE KETO THIN MINT CHEESECAKES

Once you’ve got the thin mints and wafers made, this recipe comes together in a snap! It doesn’t use the full thin mint recipe but both the wafers and dipped cookies can be frozen for later.

Use the plain wafers as the crusts. You simply place one wafer into the bottom of each muffin cup. I first tried this recipe using the fully dipped thin mints, but they were so hard when cold, I couldn’t get a fork through them.

Chop up 4 thin mints. These will get folded into the cheesecake filling. If you want to save a bit of time (and a few carbs!) you can just chop up some of the chocolate wafers for the filling as well.

Prepare the cheesecake filling: As always, make sure you use room temperature ingredients so that the filling is nice and smooth.

Spoon the filling over the crusts: Use the back of your spoon to really press it in, so there aren’t gaps and holes.

Freeze until firm.

Make the topping: Make sure you take the cream off-heat before adding the chopped chocolate, so that it doesn’t seize.

Garnish as desired. I made some cute little mini thin mints for the tops but you definitely don’t have to go this far.

Source:  All Day I Dream About Food