Time for a mini white chocolate peppermint cheesecake break! This delectable dairy-free vegan cheesecake recipe is so easy to make! Each raw treat is beautifully made from cashews, kale and a date nut base.
Guys you are going to love this recipe! These cheesecakes are out of this world so good and HEALTHY! A divine treat for people who want to eat healthier and have never had vegan no-bake cake before. I am sitting here asking myself, “Why have I not been making these sooner?!”
Cashews happen to be my favorite nuts. When they are soaked in water they turn into the sweetest creamiest consistency. Perfect for sauces, vegan dressings, vegan cashew cheese and into sweet vegan frozen treats!
These frozen treats that are naturally sweetened with a touch of maple syrup, coconut oil and creamy-dreamy cashews. It is kinda hard to believe that cashews could taste like cheesecake. Lets be real though. Reality is there is no equal exchange for the taste of real cream cheese and all that sugar and heavy cream in an authentic cheesecake. BUT (yes, there is a big but…) vegan cheesecakes are still so tasty and I definitely feel a whole lot lighter, less congested and happier after eating this!
A couple of months ago my girlfriend and I got together the day before her daughters birthday party to make dessert. We made a bunch of raw vegan treats in my silicone muffin pans. Seriously not to be too sales-y but frozen raw treats are one of the main reasons I wanted to sell these pans! They pop out so easily and freeze so well! My kids love them and they are healthy.
It was my third go at these vegan treats but together we winged it trying out different flavors. We used pecans, almonds, coconut oil, cinnamon and dates for the base. The final treats turned out to be a snickerdoodle pumpkin nicecream filling that were so tasty and naturally sweet!
As soon as I got home I had to try more flavors!
Cheesecake happens to be one of my husbands favorite desserts. For our first few years of dating he always requested mascarpone cheesecake drizzled with strawberry compote for his birthday. Fast forward 10 years later and he can not have heavy dairy products anymore. They just irritate his stomach and cause too much congestion (like a lot of people get with diary). Cheesecake being one of culprits. Thank goodness there are so many beautiful dairy free alternatives to a lot of traditional foods. He tried my vegan white chocolate peppermint cheesecake and said, “Not bad, these are pretty tasty! Who would have thought? What the heck is this made out of?”
There are so many delicious options for vegan cheesecakes! We love making banana chocolate or banana strawberry nicecream and filling the crust base with it instead of cashew cheesecake filling.
Tips for the perfect vegan white chocolate peppermint cheesecake:
- The magic is in the soak and blend my friends! Make sure to soak those crunchy cashews for a about 4 hours. Also a good food processor with a sharp blade is key.
- Can use cacao butter in place of coconut oil for the white chocolate peppermint cheesecake, but it does cost a pretty penny. I just use coconut oil since it is more of a convenient ingredient that most people have.
- For the base, make sure the nuts and dates are ground very small. This helps it to stick together easier and adds a nice texture with the cheesecake filling.
- The filing in this white chocolate peppermint cheesecake recipe is the same filling throughout. It is divided in half and of the batter has kale added for the green color and peppermint for flavor.
The only words to really describe these white chocolate cheesecakes is that they are delectable, heavenly, creamy, sweet, satisfying, luscious, and lip smacking amazing!
Vegan White Chocolate Peppermint Cheesecake
- 1 cup of pitted Medjool dates
- 3/4 cup of almonds
- 1/4 cup pecans
- 1/4 teaspoon vanilla
- 2 Tablespoons of cacao powder
- 2 tablespoons of melted coconut oil
- Pinch of Himalayan salt
- 2 1/2 cups of cashews soaked for 4 hours, drained and rinsed
- 1/2 cup of maple syrup
- 6 Tablespoons of coconut oil melted or cacao butter, melted
- 2 Tablespoons of Tapioca Flour
- 1/2 cup coconut milk
- 1/2 teaspoon Himalayan salt
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon peppermint
- 1 cup baby kale leaves
- TO MAKE THE BASE:
- In a food processor add the almonds, pecans, and vanilla. Pulse on high until fine crumbs form. Then add the dates, cocoa powder, 2 tablespoons of melted coconut oil and a pinch of Himalayan salt and pulse until the mix sticks together.
- Press tightly into the bottom of 9 silicone muffin pan molds.
- MAKE THE FILLING:
- In a blender add the cashews, maple syrup, tapioca flour, coconut milk, and Himalayan salt. Blend on high until smooth. Add the melted coconut oil.
- Pour half of the batter in a bowl. Add the vanilla and blend. This is the white chocolate mixture.
- With the remaining mixture that is in the blender add the peppermint and baby kale. Blend until very smooth. This is the peppermint mixture.
- Pour the white chocolate mixture evenly distributed into each of the 9 muffin cups. Freeze for about 30 minutes.
- Remove from freezer and make sure it is hard. Add the peppermint mixture on top of the white chocolate mixture evenly distributed into each of the muffin cups.
- Set in the freezer for 4 hours or more. (Use any extra mixture for decorating the tops or make another batch of the filling to decorate.) If decorating, do it once the cakes are hard.
- Let the cakes set out for 30 minutes before serving.
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