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.”

Peppermint Bark Cheesecake Bites

  • Servings: 8-12
  • Difficulty: Easy
  • Print

Ingredients

For Crust:

  • 1 cup raw cashews
  • 1 cup pitted Medjool dates 1 1/2 cups cacao
  • 1/4 cup almond milk **if needed

For Chocolate Drizzle:

  • 1/2 cup melted coconut oil 1/4 cup cacao powder
  • 3-4 tablespoons maple syrup

For Cheesecake Filling:

  • 3 cups soaked raw cashews
  • 3/4 – 1 cup plain almond milk yoghurt
  • 1-2 tablespoons peppermint extract 1/2 cup melted coconut oil
  • 1/2 cup maple syrup

Garnish: Candy Canes

Directions

  1. For the crust, add cashews, cacao powder & pitted dates to a food processor. Lightly pulse, adding almond milk if needed.
  2. 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.
  3. In a large food processor, add your soaked cashews and begin to pulse.
  4. Add almond milk yoghurt and melted coconut oil to the food processor and blend until smooth.
  5. Add maple syrup & peppermint extract and pulse everything until well combined.
  6. Spread your cheesecake filling evenly on top of your crust & place in the freezer for 4-6 hours.
  7. Before serving, mix together melted coconut oil, cacao powder & maple syrup. Drizzle on top of your cheesecake.
  • Optional: garnish with crushed candy canes.

Recipe Creator
Name: Faith
More from Faith: @unapologeticallypure

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