Keto Thin Mint Cheesecakes
Delicious mini cheesecakes with a minty chocolate flavor, perfect for satisfying cravings while on a low-carb diet.
Ingredients
For the Crust
- 1 cup keto thin mint cookies, crushed
- 2 tbsp butter, melted
For the Filling
- 8 oz cream cheese, softened Make sure it's at room temperature.
- 1/2 cup sour cream Can be substituted with Greek yogurt.
- 1/4 cup powdered erythritol Use different sweeteners if desired.
- 1 tsp alcohol-free vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/4 cup mint extract
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine the crushed keto thin mint cookies with melted butter. Press this mixture into the bottom of individual cheesecake cups to form the crust.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the sour cream, powdered erythritol, alcohol-free vanilla extract, cocoa powder, and mint extract. Mix well until everything is combined and creamy.
- Pour the cheesecake mixture over the crusts you've prepared.
- Bake for 25-30 minutes, or until the cheesecakes are set in the center.
- Once baked, let them cool, then refrigerate for at least 2 hours before serving.
Notes
For serving, consider adding a dollop of whipped cream or crushed keto thin mint cookies on top. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze them wrapped tightly for longer storage.