Gluten-Free Peppermint No-Bake Cheesecake

Make my creatively delicious and healthier, Gluten-Free No-Bake Chocolate Peppermint Cheesecake Recipe with a creamy chocolate ganache. Made with cream cheese, cottage cheese, sweet potatoes, and naturally sweetened with maple syrup and coconut sugar. It’s a perfect Holiday or Christmas dessert that is allergy-friendly and free from refined sugar.

A slice of Healthier Gluten-Free Peppermint Cheesecake on a plate.

My No-Bake Peppermint Cheesecake Recipe with a creamy chocolate ganache is a great make-ahead dessert! The foolproof gluten-free chocolate crust is rich in flavor with oat flour, chopped almonds and almond butter. The easy cheesecake filling is made with cream cheese and naturally sweetened with maple syrup and coconut sugar. I added two surprise superfoods: cottage cheese and sweet potatoes. Not only do they increase the nutritional value, but they add to the firm texture of the cheesecake. And their flavor is very mild, so they’re hardly detectable! 

It’s a perfect Holiday or Christmas dessert that is allergy-friendly and free from refined sugar. The cheesecake is topped with your choice of organic peppermint candy or candy canes and whipped cream, adding the perfect seasonal and sweet touch!

YouTube video

Why You’ll Love This Healthier Chocolate Peppermint No-Bake Cheesecake Recipe

  • You only need a few major ingredients.
  • It is super easy to make for an impressive result.
  • The flavor-rich ingredients make it taste amazing!
  • All the ingredients are easily digestible for a gentle tummy.
A slice of Healthier Gluten-Free Peppermint Cheesecake on a plate.

Ingredients & Substitutions

Almonds: You can use any type of nut including peanuts, cashews, or pecans. You can also replace 1/2 cup of almond flour or 1/2 cup of chocolate cookie crumbs.

Oat Flour: Substitute with 1 cup almond flour.

Almond Butter: Replace with any nut butter of your choice.

Maple Syrup: Swap with honey, agave syrup, or a sugar-free alternative.

Coconut Oil: Use unsalted butter or ghee as a substitute.

Coconut sugar: Substitute with brown sugar or a sugar substitute suitable for baking.

Vanilla extract: Replace with vanilla bean paste or almond extract.

Salt: Use sea salt or kosher salt as an alternative.

Cocoa powder: Substitute with carob powder for a caffeine-free option or cacao powder.

Cream Cheese: Use full-fat cream cheese for the best flavor. Or use light cream cheese. Opt for a dairy-free cream cheese alternative for a vegan version.

Cottage Cheese: Use dairy-free cottage cheese or additional cream cheese. You can also substitute it with sour cream.

Sweet Potatoes: This recipe relies on the texture and the natural sweetness of sweet potatoes. The lightest-colored sweet potatoes work best for their color. But you can use any variety of sweet potato.

Lemon Juice: Replace with lime juice or apple cider vinegar.

Tapioca Starch: Arrowroot starch or cornstarch can be a thickening agent.

Salt: Use sea salt or kosher salt.

Peppermint Extract: This provides a delicious peppermint flavor that can be omitted or replaced with almond extract.

Pink Food Coloring: Use natural alternatives like beet juice or pomegranate juice for a pink hue.

Chocolate Chips: Choose dairy-free or sugar-free, or dark chocolate chips if needed.

Heavy Cream: Use heavy whipping cream or substitute with coconut cream or a dairy-free alternative

Crushed Peppermint Candy: Use crushed candy canes or peppermint candies, or omit for a lower sugar option. You can also choose organic and naturally sweetened candy canes.

A slice of Healthier Gluten-Free Peppermint Cheesecake on a plate.

How to Make My No-Bake Gluten Free Peppermint Chocolate Cheesecake

Step 1: Make the Crust

In a food processor, combine 1/2 cup almonds and pulse until finely ground.

Add 1 cup oat flour, 1/4 cup almond butter, 1/4 cup maple syrup, 1 tablespoon coconut oil, 1/4 cup coconut sugar, 1 teaspoon vanilla extract, 1/2 teaspoon salt, and 1/4 cup cocoa powder to the food processor.

Pulse the mixture until it resembles a crumbly texture and sticks together when pressed between your fingers.

Press the crust mixture into the bottom of a lined or greased springform pan, creating an even layer. Place the pan in the refrigerator while preparing the filling.

Mixing the peppermint cheesecake crust in a food processor.
Pressing the crust into a springform pan using a measuring cup.

Step 2: Make the Filling

In a blender or food processor, combine 16 oz softened cream cheese, 1/2 cup cottage cheese, 2 cups cooked sweet potatoes, 1/3 cup maple syrup, 2 teaspoons lemon juice, 1/2 cup coconut sugar, 2 tablespoons tapioca starch, 1/2 teaspoon salt, 1/8 teaspoon peppermint extract, and pink food coloring if desired.

Blend until smooth and creamy, scraping down the sides as needed to ensure all ingredients are well incorporated.

Sample the filling. Add more coconut sugar, 1 tablespoon at a time, if you would like it to be sweeter. Keep in mind you will be sprinkling crushed peppermint candy over it at the end which will make it much sweeter.

Pour the cheesecake filling over the prepared crust in the springform pan, spreading it evenly.

Place the cheesecake in the refrigerator to set while preparing the chocolate ganache.

Cheesecake ingredients in a food processor.
Spreading the cheesecake filling in the chocolate crust.

Step 3: Make the Chocolate Ganache

In a microwave-safe bowl, heat a 1/4 cup of chocolate chips in 30-second intervals, stirring in between, until smooth and creamy.

Stir 1/4 cup whipping cream into the melted chocolate until smooth.

Pour the chocolate ganache over the chilled cheesecake, spreading it evenly with a spatula.

Place the cheesecake back in the refrigerator and allow it to set for at least 4 hours or overnight.

Stirring the chocolate ganache with a spatula.
Spreading the chocolate ganache on the cheesecake.

Step 4: Serve the Cheesecake

Slice and serve chilled. Optionally, garnish with a dollop of whipped cream. Using a rolling pin, crush the peppermint candy or candy canes into small pieces inside a plastic bag. Sprinkle the candy over the cheesecake.

A slice of Healthier Gluten-Free Peppermint Cheesecake on a plate.

Gluten-Free No-Bake Chocolate Cheesecake Recipe Notes

Sweet Potatoes: You’ll want to use white sweet potatoes for their light color. You can also use orange sweet potatoes but they will turn the cheesecake filling orange which does not complement the peppermint flavor. You can boil or steam the sweet potatoes ahead of time and store them in the fridge.

Ganache Texture:  You’ll want your cheesecake to be chilled before pouring on the ganache so it doesn’t melt the top of the cheesecake and create excess moisture.

Chill Time: Allow sufficient time for the cheesecake to set in the refrigerator, ideally for at least 4 hours or overnight, to ensure a firm and creamy texture.

Peppermint Candy: For best results, add the crushed peppermint candy right before serving on the individual slices. The candy pieces will slowly begin to melt once they are sprinkled over the whipped cream. 

Refrigeration: After preparing the cheesecake, store it in the refrigerator to maintain its freshness. Cover the cheesecake with plastic wrap or place it in an airtight container to prevent it from absorbing odors and drying out.

Chill Time: Allow the cheesecake to set in the refrigerator for at least 4 hours or preferably overnight before serving. This ensures that the filling has firmed up and the flavors have melded.

Leftovers: If you have leftovers, cover the remaining cheesecake slices or the entire cake with plastic wrap or aluminum foil before placing it back in the refrigerator.

Freezing: Cheesecakes can be frozen for longer storage. To freeze, wrap the entire cheesecake or individual slices tightly in plastic wrap and then aluminum foil. Alternatively, use a freezer-safe, airtight container. Label the container with the date for easy reference.

Thawing: When ready to enjoy a frozen cheesecake, transfer it to the refrigerator and allow it to thaw overnight. Avoid thawing at room temperature, as this can lead to texture changes.

Toppings: If the cheesecake is garnished with toppings like crushed peppermint candy or chocolate ganache, add these just before serving to maintain their freshness and appearance.

Individual Portion Storage: If you’re storing individual slices, consider placing parchment paper between them to prevent sticking. This makes it easier to take out only the portions you need.

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made ahead of time. It’s actually recommended to allow it to set in the refrigerator for at least 4 hours or overnight before serving to ensure the best texture and flavor.

Can I use a different type of nut for the crust?

Absolutely! You can substitute almonds with other nuts like pecans, walnuts, or hazelnuts to customize the crust to your liking.

How do I make this cheesecake vegan?

To make this recipe vegan, choose dairy-free alternatives for cream cheese, cottage cheese, and whipping cream. Also, ensure that the chocolate chips are dairy-free.

Is there a substitute for sweet potatoes?

Canned pumpkin puree or butternut squash puree can be used as substitutes for sweet potatoes.

Can I freeze this cheesecake?

Yes, the cheesecake can be frozen. Wrap it tightly in plastic wrap and aluminum foil, or use a freezer-safe, airtight container. Thaw it in the refrigerator overnight when ready to eat.

Can I skip the food coloring in the filling?

Absolutely. The food coloring is optional, and you can omit it without affecting the flavor. If you still want a touch of color, consider natural alternatives like beet juice or pomegranate juice.

Can I use store-bought gluten-free crust instead of making my own?

Yes, you can use a pre-made crust to save time including an oreo crust, or a chocolate cookie crust, A chocolate cheesecake crust will work best to complement the flavor of this no bake chocolate peppermint  cheesecake.

Do you love peppermint? Here are more delicious desserts with candy canes:

Gluten-Free No-Bake Peppermint Cheesecake

Gluten-Free diet-friendly recipe
Make my creatively delicious and healthier, Gluten-Free No-Bake Chocolate Peppermint Cheesecake Recipe with a creamy chocolate ganache. Made with cream cheese, cottage cheese, sweet potatoes, and naturally sweetened with maple syrup and coconut sugar. It's a perfect Holiday or Christmas dessert that is allergy-friendly and free from refined sugar
5 from 3 votes
Servings 16
Prep Time 20 minutes
Total Time 2 hours 20 minutes

Ingredients
  

Chocolate Crust:

  • 1/2 cup almonds
  • 1 cup oat flour
  • 1/4 cup almond butter
  • 1/4 cup maple syrup
  • 1 tablespoon coconut oil
  • 1/4 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 cup cocoa powder

Cheesecake:

  • 16 oz cream cheese
  • 2/3 cup cottage cheese
  • 2 cups sweet potatoes (cooked)
  • 1/2 cup maple syrup
  • 2 teaspoons lemon juice
  • 1/4 cup coconut sugar
  • 1/4 cup crushed peppermint candy
  • 2 tablespoons tapioca starch
  • 1/2 teaspoon salt

Chocolate Ganache:

  • 1/4 cup chocolate chips
  • 1/4 cup milk

Instructions
 

  • In a food processor, combine 1/2 cup almonds and pulse until finely ground.
    Add 1 cup oat flour, 1/4 cup almond butter, 1/4 cup maple syrup, 1 tablespoon coconut oil, 1/4 cup coconut sugar, 1 teaspoon vanilla extract, 1/2 teaspoon salt, and 1/4 cup cocoa powder to the food processor.
    Pulse the mixture until it resembles a crumbly texture and sticks together when pressed between your fingers.
    Press the crust mixture into the bottom of a lined or greased springform pan, creating an even layer. Place the pan in the refrigerator while preparing the filling.
  • In a blender or food processor, combine 16 oz softened cream cheese, 1/2 cup cottage cheese, 2 cups cooked sweet potatoes, 1/3 cup maple syrup, 2 teaspoons lemon juice, 1/2 cup coconut sugar, 2 tablespoons tapioca starch, 1/2 teaspoon salt, 1/8 teaspoon peppermint extract, and pink food coloring if desired.
    Blend until smooth and creamy, scraping down the sides as needed to ensure all ingredients are well incorporated.
    Sample the filling. Add more coconut sugar, 1 tablespoon at a time, if you would like it to be sweeter. Keep in mind you will be sprinkling crushed peppermint candy over it at the end which will make it much sweeter.
    Pour the cheesecake filling over the prepared crust in the springform pan, spreading it evenly.
    Place the cheesecake in the refrigerator to set while preparing the chocolate ganache.
  • In a microwave-safe bowl, heat a 1/4 cup of chocolate chips in 30-second intervals, stirring in between, until smooth and creamy.
    Stir 1/4 cup whipping cream into the melted chocolate until smooth.
    Pour the chocolate ganache over the chilled cheesecake, spreading it evenly with a spatula.
    Place the cheesecake back in the refrigerator and allow it to set for at least 4 hours or overnight.
  • Slice and serve chilled. Optionally, garnish with a dollop of whipped cream. Using a rolling pin, crush the peppermint candy or candy canes into small pieces inside a plastic bag. Sprinkle the candy over the cheesecake.

Video

YouTube video

Notes

Sweet Potatoes: You’ll want to use white sweet potatoes for their light color. You can also use orange sweet potatoes, but they will turn the cheesecake filling orange, which does not complement the peppermint flavor as well. You can boil or steam the sweet potatoes ahead of time and store them in the fridge.
Ganache Texture: You’ll want your cheesecake to be chilled before pouring on the ganache so it doesn’t melt the top of the cheesecake and create excess moisture.
Chill Time: Allow sufficient time for the cheesecake to set in the refrigerator, ideally for at least 4 hours or overnight, to ensure a firm and creamy texture.
Peppermint Candy: For best results, add the crushed peppermint candy right before serving on the individual slices. The candy pieces will slowly begin to melt once they are sprinkled over the whipped cream. 

Nutrition

Calories: 356kcalCarbohydrates: 29gProtein: 6gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.001gCholesterol: 29mgSodium: 259mgPotassium: 302mgFiber: 4gSugar: 16gVitamin A: 2739IUVitamin C: 1mgCalcium: 86mgIron: 2mg
Keyword cheesecake, chocolate, peppermint, sweet potatoes
Did you make this recipe?Please let me know in the comments below how it turned out 🙂

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