Peppermint Bark Cheesecake Bites
Peppermint Bark Cheesecake Bites
During the holidays, it’s easy to indulge in some of our favourite desserts. This cheesecake recipe is the perfect guilt-free way to enjoy the holidays with family & friends. This recipe requires no baking, making it a quick and easy recipe during the busy holiday months. This recipe is also gluten-free, soy-free & high in protein.
Ingredients
For Crust
- 1 cup raw cashews
- 1 cup pitted Medjool dates 1 1/2 cups cacao
- ¼ cup almond milk **if needed
For Chocolate Drizzle
- ½ cup melted coconut oil 1/4 cup cacao powder
- ¾ tablespoons maple syrup
For Cheesecake Filling
- 3 cups soaked raw cashews
- ¾ – 1 cup plain almond milk yoghurt
- ½ tablespoons peppermint extract 1/2 cup melted coconut oil
- ½ cup maple syrup
- Garnish: Candy Canes
Instructions
- For the crust, add cashews, cacao powder & pitted dates to a food processor. Lightly pulse, adding almond milk if needed.
- Once everything begins to bind together. Remove from food processor and spread evenly in an 8 x 8 baking pan. Place in the freezer as you prep your cheesecake filling.
- In a large food processor, add your soaked cashews and begin to pulse.
- Add almond milk yoghurt and melted coconut oil to the food processor and blend until smooth.
- Add maple syrup & peppermint extract and pulse everything until well combined.
- Spread your cheesecake filling evenly on top of your crust & place in the freezer for 4-6 hours.
- Before serving, mix together melted coconut oil, cacao powder & maple syrup. Drizzle on top of your cheesecake.
- Optional: garnish with crushed candy canes.
Notes
Tried this recipe?Let us know how it was!
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