Cheesecake - Chocolate Peppermint

Prep Time

30 mins

Prep Notes

If you forget to soak your cashews the night before (like I often do), you can put them in a bowl and pour boiling water over them. Afterwards, let it sit for thirty minutes and drain. They won’t be quite as soft as overnight-soaked cashews, but they’ll still work relatively well.

Cooking Time

0 min





  • 1-1/2 cups unsweetened coconut chips
  •  1/2 cup coconut flour
  •  3 T cocoa powder (I like to use cacao powder)
  •  1/2 cup coconut oil, melted
  •  1/3 cup honey

  •  3 cups raw cashews, soaked overnight
  •  1 cup coconut cream ( the cream at the top of a can of organic coconut milk)
  •  1/2 cup coconut oil, melted
  •  1/2 cup raw honey
  •  1/2 cup cocoa powder (I like to use cacao powder)
  •  1 T peppermint extract (use less for a milder peppermint taste, or a drop or 2 of peppermint oil)


  • Start by making the crust: In a mixing bowl, combine the coconut chips, coconut flour, 1/2 cup coconut oil, 3 tablespoons cocoa powder, and 1/3 cup honey. Mix well. Press into a springform pan to form a crust. Place in the freezer while you make the filling.

  •  Make the filling: Combine the cashews, coconut cream, and coconut oil in a food processor. Process until smooth.

  •  Add the honey, cocoa powder, and peppermint extract. Process until smooth.

  •  Spread evenly in the crust.

  •  Freeze for about 20 minutes, or until set.

  •  Top with chocolate shavings if desired.

  •  Slice and enjoy! Store leftovers in an airtight container in the refrigerator.


This delectable dessert boasts a creamy texture with a rich sweetness and a hint of classic peppermint.