Sugar Free Peppermint Mocha Cheesecake Bars
A guilt-free dessert that's rich in flavor and low in sugar. Made with a chocolate almond flour crust, a cream cheese peppermint chocolate filling and topped with a mocha chocolate ganache with crushed sugar-free peppermint candy.
Servings: 16 people
Calories: 222kcal
Cost: $10
Equipment
Ingredients
Crust
- 1.5 cups almond flour
- 3.5 tablespoon unsweetened cacao powder
- 2 tablespoon unsalted butter softened
- 1 tablespoon powdered sweetener sugar substitute
- 1 teaspoon vanilla extract
Filling
- 1 large egg
- ½ cup brown sweetener
- 16 oz cream cheese softened cut into pieces
- 2 tablespoon unsweetened cacao powder
- 1 teaspoon peppermint extract
- 1 teaspoon espresso powder
- ½ cup heavy whipping cream 35% or double cream
- 1 cup sugar free chocolate chips
Topping
- ¼ cup heavy whipping cream 35% or double cream
- 1 cup sugar free chocolate chips
- ½ teaspoon espresso powder
- ¼ teaspoon peppermint extract
- ¼ cup sugar free crushed candy canes or peppermint candy
Instructions
Crust
- Combine the crust ingredients in a food processor or mix in a bowl until well mixed and crumbly. Press the mixture into a greased and parchment-lined 8x8 baking dish, creating an even crust. Set aside.1.5 cups almond flour, 3.5 tablespoon unsweetened cacao powder, 2 tablespoon unsalted butter, 1 tablespoon powdered sweetener sugar substitute, 1 teaspoon vanilla extract
Filling
- Preheat the oven to 350°F (175°C).
- In a large bowl and a mixer, combine the brown sweetener, egg, peppermint extract and espresso powder. Incorporate cocoa powder and mix again. Add softened cream cheese in pieces, mixing until creamy and smooth.1 large egg, ½ cup brown sweetener, 16 oz cream cheese, 2 tablespoon unsweetened cacao powder, 1 teaspoon peppermint extract, 1 teaspoon espresso powder
- In a separate bowl, warm up the heavy whipping cream in the microwave, add chocolate chips, and stir until melted. Pour this chocolate mixture over the cream cheese filling and mix thoroughly.½ cup heavy whipping cream 35%, 1 cup sugar free chocolate chips
- Pour the combined mixture over the crust, ensuring an even layer, and smooth it out with a spatula.
- Bake at 350°F (175°C) for 20-25 minutes, or until the center is set. Allow to cool, then refrigerate for at least 1 hour.
Topping
- Warm up the heavy whipping cream in the microwave, add chocolate chips and stir until melted. Add the espresso powder and peppermint extract to the melted chocolate mixture and stir until smooth. Pour the topping over the chilled filling.¼ cup heavy whipping cream 35%, 1 cup sugar free chocolate chips, ½ teaspoon espresso powder, ¼ teaspoon peppermint extract
- Sprinkle crushed sugar free peppermint candy over the top. Refrigerate again until the topping is set. Once fully chilled, cut into bars and savor the delightful combination of mocha, peppermint, and creamy goodness! (see video)¼ cup sugar free crushed candy canes or peppermint candy
Video
Notes
- Serve chilled for the best texture and flavor.
- Add a final touch by sprinkling additional crushed peppermint candy on top just before serving.
Nutrition
Calories: 222kcal | Carbohydrates: 5g | Protein: 5g | Fat: 19g | Fiber: 2g | Sugar: 1g
