Vegan Peppermint Cheesecakes
It’s the holiday season, and I finally had time to bake some festive treats! I’m currently obsessed with making vegan, gluten-free cheesecakes because they are so simple, and delicious, too. All you do is soak cashews in water and then blend all the ingredients together in a blender. I posted the a mocha flavored version of this recipe earlier, so here is my holiday take on those same cheesecakes!
I love using CompletEats gluten-free, vegan cookies as my “crust” because they are soft and sweetened with dates. This December they had a limited edition Peppermint Cacao flavor which I used as my “crust”. Feel free to alter this recipe with your own base–I just used the cookies because it’s pretty quick–you just press them down into the cupcake liner.
These cheesecakes are a crowd pleaser and are loved by vegans and non-vegans alike!
Tip: when using peppermint extract, don’t add too much because it is very strong!
CompletEats Mocha Chip Vegan Cheesecake
Megan | December 29, 2019
- prep time: 4 hours
- cook time: 30 minutes + 4 hours to chill
- total time: 8 hours, 30 minutes
Servings: 4
Ingredients:
Crust
- 1 CompletEats Peppermint Cacao Cookie
Cheesecake
- 3/4 cup cashews (soak in water for 4 hours)
- 1/6 cup coconut oil (melted)
- 1/2 cup coconut milk (from can)
- 1/4 cup pure maple syrup
- 1/2 tsp peppermint extract
- 1/8 tsp salt
Instructions:
Crust
- Line muffin tin with 4 cupcake liners.
- Cut CompletEats cookie into fourths and press down with fingers to spread and cover the base of liner.
Cheesecake
- Drain cashews and place in blender/Vitamix/Nutribullet with all cheesecake ingredients.
- Blend until smooth.
- Spoon mixture onto cookie crust.
Nutrition:
- Serving: 1 mini cheesecake
- Fat: 23g
- Sat. Fat: 8g
- Calories: 324
- Sodium: 96 mg
- Carbs: 25g
- Fiber: 1.5 g
- Sugar: 15g
- Protein: 8g
Dietary Information: gluten-free, dairy-free, vegan, contains nuts