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Low-Calorie Peppermint Cheesecake - Light, Festive, and Creamy

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 cup almond flour
  • 2 tablespoons unsweetened cocoa powder
  • 3 tablespoons granulated zero-calorie sweetener (like erythritol or allulose)
  • 2 tablespoons light butter or coconut oil, melted
  • 1/4 teaspoon fine salt
  • 1 teaspoon vanilla extract
  • For the filling: 12 ounces light cream cheese (reduced-fat), softened
  • 1 cup nonfat or 2% plain Greek yogurt
  • 1/2 cup granulated zero-calorie sweetener (or to taste)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 to 3/4 teaspoon peppermint extract (start small; it’s strong)
  • 1 tablespoon cornstarch or arrowroot
  • Pinch of salt
  • Optional toppings: 2 tablespoons crushed sugar-free peppermint candies or a few mini candy canes
  • Light whipped topping or a dollop of Greek yogurt
  • Shaved dark chocolate (70%+), just a sprinkle

Method
 

  1. Prep the pan and oven. Heat the oven to 325°F (165°C). Line the bottom of an 8- or 9-inch springform pan with parchment. Lightly mist the sides with cooking spray.
  2. Make the crust. In a bowl, mix almond flour, cocoa, sweetener, salt, vanilla, and melted light butter. Stir until it resembles damp sand. Press firmly into the pan, packing it evenly across the bottom. Bake for 8–10 minutes, then cool slightly.
  3. Beat the cream cheese. In a large mixing bowl, beat the light cream cheese with an electric mixer on medium speed until completely smooth, about 2 minutes. Scrape the bowl well.
  4. Add yogurt and sweetener. Mix in Greek yogurt and sweetener until creamy. Avoid whipping in too much air; keep the speed low to medium.
  5. Flavor and set. Add vanilla, 1/2 teaspoon peppermint extract, cornstarch, and salt. Blend until smooth. Taste and add a tiny bit more peppermint if needed. Go slow—peppermint gets strong fast.
  6. Finish with eggs. Beat the eggs in on low speed, one at a time, just until incorporated. Do not overmix.
  7. Fill and smooth. Pour the batter over the crust. Tap the pan gently on the counter a few times to release air bubbles. Smooth the top with a spatula.
  8. Optional water bath. For an extra-smooth top, place the springform in a larger pan and pour hot water halfway up the sides. Or, set a pan of hot water on the lower rack to add moisture. This helps prevent cracks.
  9. Bake. Bake at 325°F for 35–45 minutes, until the edges are set and the center still has a slight wobble. If using a 9-inch pan, it may bake faster.
  10. Cool gradually. Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes. Then move to a rack and cool to room temperature.
  11. Chill to set. Cover and refrigerate for at least 6 hours, preferably overnight. Top with crushed sugar-free peppermint candies or a light swirl of whipped topping before serving.
  12. Slice smart. Run a thin knife around the edge before removing the ring. For clean slices, use a hot knife, wiping between cuts.