no bake low carb peppermint cheesecake

Low Carb No Bake Peppermint Cheesecake

keto no bake low carb cheesecake

Did I say “no bake?” Sure did! I used to prepare vegan food professionally, seriously. A lot of the desserts involved some finagling to get the texture that you would otherwise achieve with dairy and eggs (basically, anything remotely custard-y), and a lot of them required no oven time at all. Cheesecake was one of these things. Vegan cheesecake is basically cashews, coconut oil and magic, and I thought this would make a fabulous base for a low carb cheesecake.

Since peppermint is the official flavor of December, it seemed like the best option for this tasty dessert. This recipe makes 20 baby cheesecakes (cupcake tin-sized), though I’m sure you could toss it in a regular cheesecake pan with good results. I use a silicon pan for easy removal, but either cupcake liners, or little parchment tabs under the cheesecakes would do as well.

keto no bake low carb cheesecake

yuuuuuuum

Filling Ingredients:

  • 2 cups cashews, soaked (either overnight…or in super hot water for about 10 minutes)
  • 1 package (8 oz) cream cheese, softened (you can do this while soaking the cashews)
  • 1/2 cup coconut oil, melted
  • 3 tsp peppermint extract
  • 1 tsp vanilla extract
  • 40 drops liquid stevia…or the equivalent of 1 cup of sweetener (I use SweetLeaf Vanilla Creme)

Crust Ingredients:

  • 2 cups pecans
  • 2 tbsp cocoa powder

Method:

  1. Toss the pecans and cocoa powder in a blender or food processor and blend/process until they have reached the consistency of wet sand and you are able to pinch it together until it sticks. Portion into the muffin tins/ cups/however you want to do this and rinse out the container.
  2. Drain the soaked cashews and toss in the blender/food processor with the melted coconut oil, peppermint, vanilla and stevia. Blend. Forever. You want this to be smooth and velvety. Stop to scrape down the sides if necessary, but the important this is to blend this until it’s creamy and not at all grainy.
  3. Once ideal creaminess is achieved, add the cream cheese in and blend until thoroughly combined.
  4. Spoon the mixture overtop the crust filling in the muffin tin/cups/giant pie dish and smooth.
  5. Toss these in the fridge for an hour, or the freezer for 20 minutes. Your choice. I won’t judge.
  6. Food to face.

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