Peppermint Delight
THM:S, low carb, sugar free, gluten/egg free (see Notes section for nut free suggestions) // You can enjoy this as a no-bake peppermint cheesecake or top it with whipped cream and garnish with chopped sugar-free peppermints and dark chocolate for a decadent peppermint delight.
Author: Briana Thomas
Serves: 9
Ingredients
Crust:
- 1 c. almond flour
- 3 T. cocoa powder
- 2 tsp. THM Super Sweet Blend
- -
- 3 T. salted butter, melted
Peppermint Filling:
- 2 8-oz. pkgs. cream cheese, softened*
- 2 T. THM Gentle Sweet (or more, to taste)
- ½ tsp. vanilla extract
- ½ - ¾ tsp. Watkins Peppermint Extract
- 3/16 tsp. (6 doonks) THM Pure Stevia Extract Powder
- 4 drops red food coloring (optional)
- -
- ¾ c. heavy whipping cream
- ½ c. unsweetened almond milk
- -
- 2 T. very hot tap water
- 1 T. Knox gelatin**
Topping (optional):
- Homemade sweetened whipped cream
- Chopped sugar-free peppermints
- Grated 85% dark chocolate
Instructions
- For the crust, whisk the dry ingredients. Add the melted butter and mix with a hand mixer. Press the crust mixture into a greased 8"x8" pan and set aside.
- For the peppermint filling, beat the cream cheese until smooth. Add the sweeteners, vanilla, food coloring, and ½ tsp. peppermint extract. Beat until smooth. Taste and add more Gentle Sweet and/or an additional ¼ tsp. peppermint extract if desired. Add the cream and almond milk while beating and beat until smooth and thick.
- Whisk the gelatin into the hot water to dissolve and immediately add it to the peppermint filling. Start beating the filling immediately so the gelatin doesn't clump. Beat until smooth. Pour the filling over the crust, then cover and refrigerate overnight to firm up.
- You can either eat this as a no-bake peppermint cheesecake, or you can top it with whipped cream and garnish with chopped sugar-free peppermints and dark chocolate for a decadent peppermint delight.
Notes
*I prefer to use reduced-fat cream cheese in this recipe because it's already pretty rich.
**If using a beef gelatin such as THM Just Gelatin or Great Lakes brand, add an extra ¾ tsp. I find that Knox gelatin dissolves a bit better, so I prefer it for this recipe.
To make this recipe nut free, you could try adding 2-3 T. cocoa powder to the crust recipe from my No-Bake Pumpkin Cheesecake and replace the unsweetened almond milk with carton (not canned) coconut milk. Most people with nut allergies can handle coconut products, but check with your doctor first to make sure.
**If using a beef gelatin such as THM Just Gelatin or Great Lakes brand, add an extra ¾ tsp. I find that Knox gelatin dissolves a bit better, so I prefer it for this recipe.
To make this recipe nut free, you could try adding 2-3 T. cocoa powder to the crust recipe from my No-Bake Pumpkin Cheesecake and replace the unsweetened almond milk with carton (not canned) coconut milk. Most people with nut allergies can handle coconut products, but check with your doctor first to make sure.
Recipe by Briana Thomas at https://www.briana-thomas.com/peppermint-delight/