This dessert features a smooth, mousse-like chocolate cheesecake base infused with the bold warmth of espresso and a refreshing hint of peppermint. The mixture is whipped with heavy cream and softened cream cheese to create a velvety, spoonable texture that is portioned into individual serving cups. With its deep cocoa color and a festive topping of white whipped cream and crushed peppermint pieces, these treats offer a rich and cool low-carb alternative to traditional holiday confectionery.

About This Recipe

The cheesecake base is prepared by beating softened cream cheese until smooth before incorporating heavy cream to achieve a light and airy consistency. Cocoa powder and powdered sweetener are blended into the mixture along with brewed espresso and peppermint extract. Because the ingredients are mixed without baking, the cream cheese and whipped cream come together into a smooth, cohesive base that sets cleanly when chilled in individual jars.

The combination of cocoa and espresso gives the base a deep chocolate character, while the peppermint adds a cool, clean contrast. The richness of the cream cheese provides a savory foundation that balances the sweetness of the sugar-free powdered sweetener and the vanilla extract. Because the coffee is used in a concentrated form, it enhances the chocolate flavor without thinning the base, resulting in an indulgent holiday-inspired profile.

The cups are served chilled, with the dark chocolate base topped just before serving with whipped cream and crushed peppermint. Preparing the portions in individual jars ensures consistent serving sizes and makes them easy to transport or display on a dessert tray. The finished cups have a festive look characterized by the contrast of dark chocolate and bright holiday toppings, making them a great make-ahead option for winter parties.

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Why You’ll Love This Recipe

• Festive peppermint mocha flavor
• No-bake, easy, and quick
• Creamy mousse-like texture
• Perfect for holiday dessert trays
• Sugar-free and keto-friendly
• Elegant individual servings
• Freezes and stores well
• Rich chocolate + espresso combo

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What You’ll Need for These Peppermint Mocha Cheesecake Cups

Cheesecake Base

• 8 oz cream cheese, softened
• 1/3 cup heavy cream
• 1/4 cup powdered sweetener
• 2 tbsp cocoa powder
• 1 tbsp strong brewed espresso (or 1/2 tsp instant espresso powder)
• 1/2 tsp peppermint extract
• 1 tsp vanilla extract
• Pinch of salt

Toppings

• Keto whipped cream
• Sugar-free peppermint pieces (crushed)
• Light cocoa dusting (optional)

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Step-by-Step Preparation

1. In a mixing bowl, beat cream cheese until smooth.
2. Add heavy cream and continue mixing until fluffy.
3. Add sweetener, cocoa powder, espresso, peppermint extract, vanilla, and salt.
4. Mix until fully combined and creamy.
5. Spoon cheesecake mixture into small jars or cups.
6. Chill for at least 1 hour.
7. Top with whipped cream, crushed peppermint, and optional cocoa dusting before serving.

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FAQ

• Can I make these dairy-free?
  Use dairy-free cream cheese and coconut cream.
• Can I make them more chocolatey?
  Add 1 extra tablespoon cocoa powder.
• Can I skip espresso?
  Yes — replace with 1 tbsp heavy cream.
• Can I freeze them?
  Yes, freeze without toppings.
• Can I make them ahead?
  They keep 3–4 days in the fridge.

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Variations & Substitutions

• Add chocolate chips (sugar-free)
• Use almond extract instead of peppermint
• Add a chocolate ganache layer on top
• Swap cocoa for white chocolate chips (melted sugar-free)
• Make layered cups with whipped cream and cheesecake alternating

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Serving Suggestions

• Serve after holiday dinners
• Add festive toppings for parties
• Pair with a keto peppermint mocha or iced coffee

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• White Chocolate Saffron Truffles
• Chocolate Peanut Butter Bars

New keto recipes are added every week — check back often for more low-carb inspiration!