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dairy-free Coconut Peppermint Cheesecake

Vital Proteins
Course Dessert
Servings 6 to 10 servings



  • 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:


  • 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.
  • 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.
  • After rinsing out the food processor, add in the filling mixture. Mix until thick, smooth and creamy.
  • 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.
  • Remove cake from freezer, cut into pieces and enjoy!