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Carrie Brown
How To Stock a Low Carb Kitchen
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Chilled Mint Cheesecake Cups

There’s some folks who come to keto not having a majorly sweet tooth, and a lot more who find that their sweet tooth calms way the heck down after eschewing sugar and carbs for a while. So I started thinking about you lovely people who still want a little sumptin’ after your meat, but not your typical keto or low carb fat bomb or dessert. And the first thing that popped into my head were these Chilled Mint Cheesecake Cups.

There’s other folks, too, who do not fall into the chocolate lovers posse which gets a heavy focus both in and out of the keto world. Now I love chocolate, but even I like to change things up. So something minty and not paired with chocolate seemed to fit all the bills. Chilled Mint Cheesecake Cups it is.

I am a big fresh mint fan. It used to grow like weeds in my parent’s garden back in England and I never got bored of breathing in large wafts of mint aroma into my lungs. The first thing I did when I arrived in Connecticut and it stopped snowing was hurtle down to the local garden center and buy some huge planters and a bunch of mint starters. Within weeks I had a veritable mint farm. And this is why you should always grow mint in containers. It also means you have access to large bunches of fresh mint for gorgeous keto Chilled Mint Cheesecake Cups.

So if you’re ready for a different kind of keto dessert, give these little cups of mint cheesecake a try. They’re fast and easy to whip up, and you can make them in whatever size suits your needs. And if you are one of life’s chocoalte lovers, or are looking for something a little fancier for a special occasion, make a simple chocolate sauce to serve over your Chilled Mint Cheesecake Cups.

These are also a great option for a fat bomb that you don’t need to keep in the freezer and doesn’t melt if you glance at it. These Chilled Mint Cheesecake Cups will keep well for a week, so even if you’re only cooking for one you can make a batch and keep them in an airtight container in the fridge.

Go on, make yourself a little minty treat, or make dinner a little more special. Just a few minutes effort and you’ll be wondering why you didn’t go keto years ago!


Chilled Mint Cheesecake Cups

Author: Carrie Brown | Prep time:  15 mins   |   Chill time:  4 hours  |   Total time:  4 hours 15 mins  |  Serves: 8

What You Need

  • ½ cup / 4 fl oz. heavy cream
  • 4 tsp. gelatin
  • 4 oz. / 110g allulose OR 3 oz. / 85g powdered xylitol
  • 4 oz. / 110g cream cheese
  • 1 cup / 8 fl oz. yogurt (highest fat, lowest sugar you can find)
  • ¾ cup fresh mint leaves, very finely chopped
  • 4 TBSP lemon juice


What You Do

  1. Place heavy cream in a small saucepan and sprinkle the gelatin evenly over the surface. Leave for 5 minutes to soften.
  2. Add the allulose to the pan and place over a low heat.
  3. Stir the cream mixture until the gelatin and allulose OR xylitol have completely dissolved. Remove from the heat.
  4. In a bowl, whip the cream cheese, yogurt, finely chopped mint leaves, and lemon juice very well.
  5. Pour the warm cream mixture into the yogurt mixture and beat well until completely combined.
  6. Spoon into serving dishes, paper cups, or silicon muffin cups, and put in the fridge for at least 4 hours until set.


Top Recipe Tips

  • Sweetener – in this recipe you can use your preferred sweetener, as the structure of the recipe will not be adversely affected, but I recommend sticking with either allulose or xylitol.
  • Gelatin – you can use any brand of unflavored gelatin that you prefer. The one I recommend (link in the recipe) is one of the highest quality gelatin’s available.
  • Get your cream cheese out the night before you make this so it’s room temperature. If you forget the night before, get it out as far in advance of making this as you can. Your arm or hand-mixer will thank you. So will the finished texture of your cheesecake. If your cream cheese is not sufficiently soft before adding the cream mixture you’re gonna have to beat the dickens out of it to get them to mix completely. So I *highly* recommend using softened cream cheese to start.
  • Allowing the cheesecakes to set in the fridge for 4 hours (or more) will significantly improve the texture as the gelatin will have a chance to do it’s magic. Resist! Let it set!
  • How many cheesecakes you get out of a batch depends on the size of your molds or paper cups. The smaller, the better. It is better to eat two smaller desserts if you need them rather than eating a larger one that you find is too much.
  • Store in an airtight container in the fridge.



Helpful Cooking and Recipe Links


Podcast Episodes and You Tube Videos



  • Don’t. Just buy the correct ingredients and you, too, shall have a fabulous outcome!
  • Xylitol or allulose are the sweeteners I recommend because they work very well. You can use any other sweetener you like, but I cannot guarantee the results if you choose to use something different. In low carb and keto baking sweeteners are generally not interchangeable if you want great results.
  • I do not recommend trying to use dried mint.


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  • Helen MasonSounds lovely!
    Just a quick question though, do you measure the mint before or after you chop it?
    Not used to measuring in cups, so just checking.ReplyCancel

  • Kate ConnollyI didn’t have enough mint in my garden but I did have what amounted to 1/4 cup finely chopped chocolate mint ready and thought this would be the perfect recipe to try it with.   I also added 1/4 tsp of Simply Organic orange extract, which is my go to for flavoring homemade yogurt.   These little gems are divine !!!ReplyCancel

  • kathie laughlinWhat purpose does the lemon juice serve? just a more tangy flavor or something else?ReplyCancel

  • SylviaHi Carrie

    I love the sound of these.  I am not a mint lover though, so what other flavourings could be used in place of mint?Thanks in advance! SylviaReplyCancel