Gluten-Free Peppermint No-Bake Cheesecake
Enjoy my No-Bake Peppermint Cheesecake Recipe with a gluten-free chocolate crust made from oat flour, chopped almonds, and almond butter. This holiday cheesecake is naturally sweetened with maple syrup and features surprise ingredients like cottage cheese and sweet potatoes, topped with peppermint candy and whipped cream.
Why You’ll Love This Chocolate Peppermint No-Bake Cheesecake Recipe
- No-Bake and Easy: This recipe requires no oven time and is a perfect make-ahead dessert for the holidays.
- Rich and Creamy: The filling is smooth and delicious, thanks to cream cheese, cottage cheese, and sweet potatoes.
- Naturally Sweetened: Maple syrup and coconut sugar add just the right amount of sweetness without refined sugars.
- Holiday Favorite: With a festive peppermint twist and a creamy chocolate ganache, this cheesecake is perfect for Christmas or any holiday event.
Ingredients & Substitutions
Here is everything you need to make the best-tasting gluten-free peppermint no-bake cheesecake:
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.
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.
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.
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.
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.
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.
Do you love peppermint? Here are more delicious desserts with candy canes:
- Peppermint Bark Cottage Cheese Ice Cream
- Healthier Viral Peppermint Chocolate Date Bark
- Gluten-Free Black Bean Peppermint Brownies
- Gluten-Free Chocolate Peppermint Whoopie Pies
- Gluten-Free Chocolate Peppermint Cookies
Gluten-Free No-Bake Peppermint Cheesecake
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
Notes
Nutrition
This recipe has been reviewed by a healthcare professional for its nutritional balance and alignment with healthy eating principles.
