This deliciously rich and creamy no-bake Raw Vegan Peppermint Cheesecake is creamy without the cream cheese, fluffy without the eggs, and secretly sugar free and gluten free too!  No baking required, no water bath needed. Perfect for the holidays, birthdays, parties, or no reason at all!
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Healthy Raw Vegan Peppermint Cheesecake

Servings: 1 9" cheesecake
Prep Time: 45 mins
Chill Time: 12 hrs
Total Time: 45 mins
This deliciously rich and creamy no-bake Raw Vegan Peppermint Cheesecake is creamy without the cream cheese, fluffy without the eggs, and secretly sugar free and gluten free too!

Ingredients

Chocolate Base:

  • 2 cups (8oz) Walnuts
  • 1 packed cup (~24) Dates
  • ¼ cup Unsweetened Natural Cocoa Powder
  • ¼ tsp Salt

Cheesecake Filling:

Instructions

For the Chocolate Base:

  • In a food processor or high-speed blender (I used my Vitamix), add the walnuts and dates. Grind until it comes together and yields a moist crumble.
  • Add the cocoa powder and salt and grind again. It’s ready when you can pinch it together and it stays together in a “dough.”
  • Press the mixture into a 9” springform pan.

For the Cheesecake Filling:

  • In a food processor or high-speed blender, add the walnuts and melted cacao butter. Blend until smooth.
  • Add the coconut cream, beet juice, vanilla paste, stevia extract, peppermint flavor, and salt. Blend until completely smooth.
  • Pour over the crust. Tap the pan on the counter a few times to remove any air pockets. Refrigerate overnight.
  • Slice, serve, and enjoy!

Recipe Notes

  • You can substitute the walnuts for another nut if you like!  Cashews, almonds, macadamia nuts, etc.
  • I topped my cheesecake slices with a little bit of melted cacao butter.  Feel free to use that, vegan dark chocolate, or even vegan white chocolate!
Course: Dessert
Cuisine: Cheesecake