This no-bake chocolate-peppermint cheesecake is the perfect indulgence for the holidays or any time you’re craving a creamy, decadent dessert. With a rich, chocolatey crust and a smooth, refreshing peppermint filling, this dessert is easy to make and sure to impress. Plus, it’s gluten-free and dairy-free, making it a crowd-pleaser for various dietary needs. Enjoy the layers of chocolatey goodness, and the refreshing peppermint twist that makes each bite irresistible.
No-Bake Chocolate-Peppermint Cheesecake
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Ingredients
Chocolate crust
- 1-1/2 cups almond flour
- 1/3 cup raw cacao powder
- 1/3 cup pure maple syrup
- 1/4 tsp. salt
Peppermint filling
- 1-1/2 cups raw cashews
- 1 can full fat canned coconut milk
- 1/3 cup pure maple syrup
- 1 tsp. pure peppermint extract
- 1/4 tsp. salt
Chocolate sauce
- 2 tbsp raw cacao powder
- 2 tbsp pure maple syrup
- 1 tbsp coconut oil melted
Instructions
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Make crust by adding ingredients to bowl and mixing until well combined. Press crust into 8-in. cake pan lined with parchment paper and smooth with another piece of parchment paper.
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Make cheesecake filling by adding ingredients to high-speed blender and blending until creamy.
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Pour filling over crust and freeze until solid, at least 8 hours.
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Once frozen, remove cheesecake from freezer and let defrost for several minutes.
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Prepare chocolate sauce by adding ingredients to bowl and mixing until smooth.
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Drizzle sauce over cheesecake, sprinkle with crushed peppermint candy, slice, and serve. Store in freezer.
Notes
Nutrition
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The post Chocolate-Peppermint Cheesecake (No-Bake) first appeared on The Upside by Vitacost.com.