Healthy Raw Vegan Peppermint Cheesecake
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!
- 2 cups (8oz) Walnuts
- 1 packed cup (~24) Dates
- ¼ cup Unsweetened Natural Cocoa Powder
- ¼ tsp Salt
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!
- 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!