Time for a mini white chocolate peppermint cheesecake break! This delicious cheesecake recipe is so easy to make! Each raw treat is beautifully made from creamy cashews, kale (but they taste so good, you would never guess that!), and a date-nut base. The only words to really describe these white chocolate cheesecakes is that they are delectable, creamy, sweet, satisfying, luscious, and lip-smackingly amazing!

Raw White Chocolate Peppermint Cheesecake [Vegan, Gluten-Free]






For the Base:

  • 1 cup pitted Medjool dates
  • 3/4 cup almonds
  • 1/4 cup pecans
  • 1/4 teaspoon vanilla
  • 2 tablespoons cacao powder
  • 2 tablespoons melted coconut oil
  • A pinch of Himalayan salt

For the Filling:

  • 2 1/2 cups cashews, soaked for 4 hours, drained and rinsed
  • 1/2 cup maple syrup
  • 6 tablespoons coconut oil melted (or cacao butter, melted)
  • 2 tablespoons tapioca flour
  • 1/2 cup coconut milk
  • 1/2 teaspoon Himalayan salt
  • 1 1/2 teaspoons vanilla
  • 1/2 teaspoon peppermint extract
  • 1 cup baby kale leaves


To Make the Base:

  1. In a food processor add the almonds, pecans, and vanilla. Pulse on high until fine crumbs form. Then add the dates, cocoa powder, 2 tablespoons of melted coconut oil, and a pinch of Himalayan salt and pulse until the mix sticks together.
  2. Press tightly into the bottom of nine silicone muffin pan molds.

To Make the Filling:

  1. In a blender add the cashews, maple syrup, tapioca flour, coconut milk, and Himalayan salt. Blend on high until smooth.
  2. Add the melted coconut oil.
  3. Pour half of the batter in a bowl. Add the vanilla and blend. This is the white chocolate mixture.
  4. With the remaining mixture that is in the blender add the peppermint and baby kale. Blend until very smooth. This is the peppermint mixture.
  5. Pour the white chocolate mixture evenly distributed into each of the 9 muffin cups. Freeze for about 30 minutes.
  6. Remove from freezer and make sure it is hard. Add the peppermint mixture on top of the white chocolate mixture evenly distributed into each of the muffin cups.
  7. Set in the freezer for 4 hours or more. Use any extra mixture for decorating the tops or make another batch of the filling to decorate. If decorating, do it once the cakes are hard.
  8. Let the cakes sit out for 30 minutes before serving.