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5 from 4 votes

No Bake Sugar-Free Peppermint Cheesecake Pie

Prep Time 30 minutes
Servings 12 slices
Calories 344kcal
Author Brenda Bennett | Sugar-Free Mom

Ingredients

Crust

Filling

Topping

Optional Topping

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 sweetener, as needed. Spread into a 9-inch pie dish. 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 bowl and use an electric mixer to blend on high until all whipped in texture. 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. Refrigerate pie for 3-4 hours or overnight.

Notes

1.Almond meal may be substituted for sunflower seeds in the crust, barring nut allergy issues. 2.If fat is a concern, simply swap the regular cream cheese for a reduced-fat option. 3.There are naturally occurring sugars in dairy products. While there are no added sugars in this recipe, the 1.1 grams of sugar per serving are from the dairy products used.
 *Recipe first published December of 2016. 

Nutrition

Serving: 1slice | Calories: 344kcal | Carbohydrates: 5.1g | Protein: 5.3g | Fat: 33.4g | Saturated Fat: 17.5g | Cholesterol: 86mg | Sodium: 283mg | Potassium: 254mg | Fiber: 1.7g | Sugar: 1.1g | Vitamin A: 1075IU | Vitamin C: 0.4mg | Calcium: 78mg | Iron: 1.7mg