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This Paleo White Chocolate Peppermint Cheesecake is no-bake dessert that has a rich, sweet, creamy texture with a hint of peppermint. A delicious dairy-free, gluten-free option for the holidays!
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I was so excited to make this recipe. I heard someone say the word “cheesecake” at work and it made me envious. I miss cheesecake. But I simply can’t eat it without having an unhappy digestive system and a few new breakouts from all the dairy and the gluten. Then I remembered that I had heard of people using cashews as the “cheese” in cheesecakes and the wheels started turning. How hard could it be to make my own dairy-free, gluten-free, paleo “cheesecake?”
Not hard at all! I was determined to make this an easy, no-bake recipe, so I avoided using any eggs in the mixture and set off experimenting in the kitchen, combining various ingredients and making a mini version of what I thought would work well.
After adjusting a couple of the ingredients, I was very pleased with the results and couldn’t wait to try a full scale version!
Now, this is not an exact copycat of a normal, dairy-filled cheesecake, but it is slightly similar and has a nice, creamy texture and is rich in sweetness and tastes great all the same! And it’s much easier on the tummy for those that are sensitive to dairy and gluten, like me!
We loved this Paleo White Chocolate Peppermint Cheesecake. It was a great holiday dessert. David took the rest to work with him and came home with an empty pan. I was hoping he’d have some leftover! This paleo cheesecake was fun to make and more fun to eat!
- 2 cups almond flour
- 3 Tbsp coconut sugar
- 3 Tbsp cacao powder
- 1/3 cup coconut oil
- pinch sea salt
- 2 cups raw cashews soaked in water overnight
- 1/3 cup melted coconut oil
- 1/2 cup honey
- 1/2 cup coconut cream see notes
- 1/4 cup melted cacao butter
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1 Tbsp lemon juice
- 1/8 tsp sea salt
- 2 Tbsp melted coconut oil
- 2 Tbsp honey
- 1 Tbsp cacao powder
Make the crust by combing the almond flour, coconut sugar and cacao powder in a mixing bowl and mix together. Add the coconut oil in and mix. It will be a crumbly mixture.
Line a 9 inch springform pan with parchment paper, and press the crust mixture into the bottom of the pan. Place in the freezer.
Drain and rinse the soaked cashews. Place them into a food processor and blend until smooth.
Add the remaining filling ingredients to the food processor and blend until it is smooth, scraping down the sides as needed.
Pour the filling mixture evenly onto the crust.
Mix the ingredients for the chocolate drizzle together, and drizzle over the top of the cake. Use a toothpick to swirl or zig-zag the sauce, if desired.
Sprinkle your desired toppings evenly over the cake.
Freeze for at least an hour, or until the cake has set before serving.
Serve and enjoy! Keep leftovers in the refrigerator or freezer.
Place a can of coconut milk in the fridge for at least an hour, or in the freezer for 30 minutes. When you open the can, the creamy part will have risen to the top of the can, leaving the water underneath. Use the cream.
DISCLOSURE: This post is not sponsored, but you will find affiliate links on this page. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. Thank you for supporting Fit Happy Free!
Merry Christmas everyone! I hope you enjoy!