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–+ servings

Gluten-Free No-Bake Peppermint Cheesecake

Gentle Tummy
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Ingredients
  

Chocolate Crust:

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

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. 
Did you make this recipe?Please let me know in the comments below how it turned out :)