Keto Thin Mint Cheesecake Bites

Keto Thin Mint Cheesecake Bites are creamy, no-bake treats that blend rich chocolate, cool peppermint, and luscious cheesecake into perfectly portioned bites. A cocoa-almond flour base delivers cookie-like crunch while a minty chocolate cheesecake filling brings the nostalgic flavor of classic Thin Mints without the sugar or carbs. These bites set up in the fridge, store beautifully, and are ideal for make-ahead desserts, freezer treats, or a quick keto-friendly sweet that satisfies cravings and keeps you on track.

Course Dessert, Snack

Cuisine American

Keyword cheesecake bites, gluten free, keto, low-carb, mint chocolate, No Bake, sugar free, thin mint copycat

Prep Time 20

Total Time 2 20

Servings bites

Calories 135kcal

Equipment

Mixing Bowls
hand mixer or stand mixer
Rubber spatula
measuring cups and spoons
Small cookie scoop or tablespoon
baking sheet
Parchment Paper

Ingredients

Chocolate Almond Base

1 1/4 cups blanched almond flour
3 tablespoons unsweetened cocoa powder natural or Dutch-processed
1/4 cup powdered erythritol or monk fruit sweetener or sweetener of choice, to taste
1/4 teaspoon fine sea salt
4 tablespoons unsalted butter melted and slightly cooled

Mint Chocolate Cheesecake Filling

8 ounces cream cheese softened to room temperature
1/3 cup powdered erythritol or monk fruit sweetener adjust to taste
3 tablespoons unsweetened cocoa powder
1/4 cup heavy whipping cream cold
1 teaspoon pure vanilla extract
1/2 teaspoon peppermint extract or to taste
1 pinch fine sea salt

Optional Chocolate Coating or Drizzle

1/2 cup sugar-free dark chocolate chips stevia- or erythritol-sweetened
1 teaspoon coconut oil for smoother melting

Instructions

Line a baking sheet with parchment paper and set it aside for shaping and chilling the bites.
In a medium bowl whisk together the almond flour, cocoa powder, powdered sweetener, and salt until no lumps remain.
Pour in the melted butter and stir with a spatula until the mixture is evenly moistened and holds together when pressed between your fingers.
Scoop the base mixture into 16 even portions onto the prepared baking sheet, then press or roll each portion into a flat disc or small puck and chill while you prepare the filling.
In a separate large bowl add the softened cream cheese and beat with a hand mixer until completely smooth and fluffy, scraping down the sides as needed.
Add the powdered sweetener, cocoa powder, vanilla extract, peppermint extract, and a pinch of salt and beat again until fully combined and creamy.
Pour in the cold heavy whipping cream and beat on medium high until the mixture thickens, becomes light and airy, and can hold soft peaks that sit up on the beaters.
Taste the filling and adjust the sweetness or peppermint level with a little more powdered sweetener or extract if desired, mixing briefly to incorporate.
Use a small cookie scoop or tablespoon to portion the mint cheesecake filling onto each chilled chocolate base, mounding it into rounded bites and smoothing the tops if needed.
Refrigerate the tray of assembled bites for at least 2 hours or until the filling is firm enough to handle and the flavors have developed.
If using the chocolate coating combine the sugar free chocolate chips and coconut oil in a microwave safe bowl and heat in short bursts, stirring between each, until just melted and smooth.
Let the melted chocolate cool slightly, then drizzle it over the chilled bites or quickly dip the tops of the bites into the chocolate and return them to the parchment lined tray.
Chill again for 15 to 20 minutes to set the chocolate before serving or transferring the bites to an airtight container for storage in the refrigerator or freezer.

Notes

For the smoothest filling, be sure the cream cheese is fully softened before beating so it blends without lumps. Peppermint extracts vary in strength, so start with the listed amount and add drop by drop until the mint flavor mimics a Thin Mint cookie without becoming overpowering. To keep these bites strictly keto, choose a powdered sweetener that is erythritol, allulose, or monk fruit based and confirm that your chocolate chips are sugar free and low carb. Each bite is small but rich, so consider them a dessert or treat rather than a meal replacement and enjoy them straight from the fridge for the best texture and flavor.

Nutrition