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dairy-free Coconut Peppermint Cheesecake

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  • Author: Vital Proteins
  • Yield: 6 to 10 servings 1x




  • ½ C pitted dates
  • 1 C chopped almonds
  • 1/4 C coconut flakes
  • 2 T almond milk
  • 1 T maple syrup
  • 1 T crushed peppermint candy canes
  • 1 t cinnamon
  • Toppings: chopped dark chocolate (crushed candy canes and pomegranate)


  • 2 C raw cashews (soaked in hot water)
  • C coconut cream (fat part)
  • 1/4 C coconut milk
  • 1 t vanilla extract
  • 1 scoop Vital Proteins Coconut Collagen Creamer
  • Directions:


  1. Begin by soaking the cashews in a bowl with boiled water. You can leave them in there while preparing the crust or leave them overnight.
  2. For the crust, combine all ingredients into a food processor and pulse until everything is chopped and smooth. Press crust mixture into the bottom of a 8-inch spring pan until you have an even layer at the bottom.
  3. After rinsing out the food processor, add in the filling mixture. Mix until thick, smooth and creamy.
  4. Add the filling on top of the crust and smooth it out evenly. Then, add your toppings and store in the freezer for 2-3 hours.
  5. Remove cake from freezer, cut into pieces and enjoy!
  • Category: Dessert
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