No-Bake Chocolate Peppermint Cheesecake Squares
Yields:
16
Prep Time:
5 hrs 30 mins
Total Time:
5 hrs 30 mins
Jump to recipeNo time to bake? These party-ready bars—made with stevia sweetener—got your back.
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Ingredients
For the crust
- 1 1/2 cups fine chocolate cookie crumbs
- 5 Tbsp. coconut oil, melted
- 1 Tbsp. Stevia In The Raw® Bakers Bag
For the cheesecake filling:
- 1 1/2 cups cashews, soaked in water for 2 hours and drained
- 1 cup full-fat coconut milk
- 5 Tbsp. coconut oil, melted
- 2 Tbsp. Sugar In The Raw®
- 2 Tbsp. Stevia In The Raw®
- 1 tsp. peppermint extract
For the chocolate cake:
- 8 oz. bittersweet chocolate chips
- 2 Tbsp. coconut oil, melted
- 1/4 cup Crushed peppermint candies
Directions
- Step 1Make the crust: In a 9” square pan, stir together crumbs and coconut oil; press evenly into the pan. Freeze for 1 hour.
- Step 2Make the cheesecake filling: In a blender combine cashews, coconut milk, coconut oil, Sugar In The Raw, Stevia In The Raw, and peppermint extract. Blend until completely smooth and pour over crust. Freeze until firm, about 4 hours.
- Step 3Make the chocolate topping: In a medium saucepan over low heat, melt chocolate with coconut oil, stirring frequently. Pour over cheesecake and immediately sprinkle with peppermint candy. Return to freezer until set, about 5 minutes. Cut into squares and serve.
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