Thin Mint Cheesecakes ( Keto )

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These delicious individual keto cheesecakes are a fun way to use keto thin mints. So creamy and rich, with a minty green filling and a chocolate cookie crust, no one will believe they are sugar-free.

Thin Mint Cheesecakes




  • 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


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



  • 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.


  • 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.

Screenshot 2022 02 28 at 00 17 52 Keto Thin Mint Cheesecakes

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