Dairy-free Chocolate Peppermint Cheesecake

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Crust (with egg):

1 Box Simple Mills Chocolate Chip Cookie mix
1 egg
2 teaspoon vanilla extract
3 tablespoons butter or coconut oil


Crust (Vegan):

1 Box Simple Mills Chocolate Chip Cookie mix
1/3 cup melted ghee, coconut or grapeseed oil
1 tbsp gluten-free vanilla

Cheesecake Filling:

2.5 cups raw cashews
1/3 cup coconut oil, melted
½ cup maple syrup 
1/3 cup cocoa powder
¼ cup lemon juice
1 teaspoon vanilla extract
2 teaspoons peppermint extract
½ cup coconut or almond milk 
¼ teaspoon Himalayan sea salt

Optional Toppings:

7 ounces dark chocolate, melted
2-3 tablespoons crushed peppermint


1. Place raw cashews in a large bowl and pour hot water over the cashews (enough so all cashews are submerged) and let soak for one hour

2. Preheat oven to 350F, grease the bottom of a spring form pan, line with parchment paper

3. Whisk the egg (depending on crust recipe using), vanilla and melted butter/oil in a large bowl; add the cookie mix to the wet ingredients; stir until combined

4. Press cookie dough evenly on the bottom of the spring form pan, bake for 12 minutes and then set aside to let cool while you prepare the cheesecake filling

5. Strain cashews and place them in a blender with the coconut oil, maple syrup, cocoa powder, lemon juice, vanilla extract, peppermint extract, milk and sea salt; blend on high until smooth

6. Pour cheesecake filling in to the spring form pan and then place in the freezer for 5-6 hours or overnight

7. Melt the chocolate in the microwave or over a double boiler and let cool to room temperature, pour evenly over the cheesecake and place back in the freezer

8. Let cheesecake sit out at room temperature for 10-15 minutes before serving and top with crushed peppermint if desired

9. Enjoy!