No Bake Sugar-Free Peppermint Cheesecake Pie
Servings 12 slices
Calories 401kcal
Ingredients
Crust
- 2 cups sunflower seeds or almonds if no nut allergy
- 1/3 cup unsweetened cocoa powder
- 4 tbsp butter softened
- 1/4 tsp salt
- 1/4 cup Swerve sweetener
Filling
- 16 ounces cream cheese (softened cream cheese or room temperature)
- 1 tsp peppermint liquid stevia
- 1 tsp peppermint extract
- 1/4 tsp salt
- 1 cup heavy whipping cream
Topping
- 1/2 cup heavy cream
- 1/2 tsp peppermint liquid stevia
- 1/4 tsp peppermint extract
Optional Topping
- 1/2 cup sugar-free candy canes crushed
Instructions
Crust
- 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 low-carb sweetener, as needed. Spread into a 9-inch pie dish. or you could also use a springform pan if you prefer. Set aside.
Filling
- 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 mixing bowl and use an electric mixer to blend on high until all whipped in texture and you have stiff peaks. Fold this whipped cream into the cream cheese filling. Spread this into the pie crust.
Topping
- 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. Cover with plastic wrap and refrigerate pie for 3-4 hours or overnight.
Notes
12 slices per pie
5 g net carbs for one slice
*Recipe first published December of 2016.
Nutrition
Serving: 1slice | Calories: 401kcal | Carbohydrates: 8g | Protein: 7g | Fat: 39g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 248mg | Potassium: 195mg | Fiber: 3g | Sugar: 2g | Vitamin A: 635IU | Vitamin C: 0.3mg | Calcium: 55mg | Iron: 1mg