Sugar Free No Bake Peppermint Cheesecake
1 1/4 cup almond flour
1/4 cup cocoa powder
1/4 cup Lite&Sweet
4 1/2 tbsp butter, melted
2 8-ounces packages cream cheese, softened
1 cup Lite&Sweet
1/2 cup sour cream, room temperature
2 tbsp whipping cream, room temperature
1 tsp peppermint extract
1/2 tsp vanilla extract
Red food coloring to taste (use natural food coloring if possible)
1 cup whipping cream
2 tbsp Lite&Sweet (powdered works best)
1/2 tsp vanilla
1 ounce dark chocolate, melted (optional)
4 sugar-free peppermints, crushed (optional)
In a medium bowl, whisk together the almond flour, cocoa powder, sweetener, and melted butter until well combined. Press firmly into the bottom of cheesecake pan.
In a large bowl, beat the cream cheese with Lite&Sweet until smooth. Beat in sour cream, whipping cream, and extracts until combined. Add red food coloring and beat until desired color is achieved (I use natural food dyes from fruits and vegetables). Carefully spread filling over crust.
In a medium bowl, beat whipping cream with sweetener and vanilla until it holds stiff peaks. Spread over filling. Chill cheesecake for at least 3 hours, until set. Drizzle with melted chocolate and crushed candies, if desired. Cut into pieces and serve.
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