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.

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Prep Time 15

freeze overnight 6

Course Dessert

Servings

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

Recipe Creator

Name: Faith