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 pie5 g net carbs for one slice *Recipe first published December of 2016.