Are you looking for the best winter holiday cheesecake recipe? This is it!
In the interest of full disclosure, you may even find yourself dreaming about it next July, too… 😉
While the crust does require a short baking time, otherwise this cheesecake whips up quickly without monopolizing the oven on Christmas Day, or heating up the house (just in case you decide you can't live without it come July). 😉 It's light, yet rich and satisfying, with an easy chocolate ganache topping. Whether snow-lined window panes or hot sunshine, this dessert brings year-round bliss!
Organic beet powder lends this cheesecake its pretty pink color. If you'd prefer, leave the filling white, or try out nutrient-dense spirulina for green!
This cheesecake is egg-free, grain-free, gluten-free, refined sugar-free, with a low-carb option. Perfect for allergy-friendly folks as long as you can have dairy! (If you can't, my New York Instant Pot Cheesecake has options for lactose-intolerant and cow's dairy-intolerant readers.)
No-Bake Peppermint Cheesecake
Yield 11 servings
Need the perfect winter or holiday dessert? This Nourishing No-Bake Peppermint Cheesecake with chocolate ganache is IT! Allergy-friendly and low-carb, too!
For the crust:
- 1 cup blanched almond flour
- 1/4 cup lard, butter, or coconut oil
- 1/4 cup coconut sugar (or a healthy, low-carb alternative sweetener)
- 2 tablespoons fair trade cocoa
- 1/4 teaspoon sea salt
For the cheesecake filling:
- 1/4 cup water
- 2 teaspoons sustainably-sourced gelatin
- 1/2 cup maple syrup (or a healthy, low-carb alternative sweetener)
- 2 teaspoons organic beet root powder (optional, or use 1/2 teaspoon spirulina for green mint color)
- 1-1/4 teaspoons peppermint extract
- 1/4 teaspoon stevia, or to taste
- 16 ounces cultured cream cheese, room temperature
- 1 cup pastured cream
For the whipped cream topping:
- 1 tablespoon water
- 1/2 teaspoon sustainably-sourced gelatin
- 1 cup pastured cream
For the chocolate ganache topping:
To make the crust:
Preheat oven to 350 degrees Fahrenheit.
Melt lard or fat of choice in small saucepan, then remove pan from heat. Add remaining ingredients, stirring well to combine.
Press crust into cheesecake pan, going up about 1 inch on the sides. Bake crust 10 minutes. Set aside to cool while you make the filling.
Now, make the filling.
To make the cheesecake filling:
Place 1/4 cup water in small saucepan. Sprinkle 2 teaspoons gelatin over surface and allow to bloom for 1 minute.
Stir in gelatin and turn heat to medium.
Stir gelatin until it melts and there is foam on the surface, about 1 to 2 minutes.
Remove from heat.
Stir in maple syrup, optional beet powder (or spirulina), peppermint oil, and stevia. Don't worry if the beet powder clumps.
Set aside. The mixture will congeal a bit.
Using a medium size bowl, whip 1 cup cream until stiff peaks form. (Do not over-beat or you'll make butter.)
In large bowl, beat cream cheese until smooth and slightly fluffy, about 30 seconds.
Add sweetened gelatin mixture, one large spoonful at a time, fully incorporating the mixture as it’s beaten in. Continue until all the sweet gelatin is added.
Fold the plain, room temperature whipped cream into the sweetened gelatin cream cheese mixture with a rubber spatula.
Pour this filling into the cooled crust, smoothing out the surface.
Refrigerate 3 hours or overnight.
To make the whipped cream topping:
Place 1 tablespoon water in small saucepan.
Sprinkle 1/2 teaspoon gelatin over its surface and allow to bloom for 1 minute.
Once bloomed, stir in gelatin, then keep stirring constantly over medium heat. The gelatin will dissolve in about 30 seconds.
Remove from heat.
Whip 1 cup cream until soft peaks form.
Add gelatin and water mixture, and beat until stiff peaks form. (Do not over-beat.)
Refrigerate. This will become the topping later on.
To make the chocolate ganache topping:
When the cheesecake is set and you're ready to assemble, gently melt lard over low heat in small saucepan.
Remove from heat. Be sure no water comes in contact with the lard or inside of the pot.
Add cocoa powder and maple syrup.
Stir well, until thoroughly mixed. Set aside to cool.
Remove cheesecake from the fridge.
Pour cooled chocolate topping over its surface, spreading out evenly to the edges of the pan.
Chill 1 hour.
Remove the cheesecake and reserved whipped cream from fridge.
Place the whipped cream into piping bag, preferably fitted with a large, pretty, star tip.
Pipe whipped cream around the circumference of the cheesecake decoratively. You will have some leftover -- use for topping festive hot chocolate!
To garnish, add fresh mint. Refrigerate 6 hours or overnight. Serve and enjoy!
Looking for more nourishing, gut-healing, sugar-free foods that your family will love to eat?
Be sure to check my cookbook: Eat Beautiful: Grain-Free, Sugar-Free and Loving It (softcover version as well).
It contains all the recipes I've perfected through my family's years on a gut-healing diet.
My eBook and video package is currently 50% off. One of the bonus videos you'll get explains the grain-free baking technique I use to make amazing panini sandwiches for our gut-healing cafe in Eugene, Oregon! And there are lots of yummy, refined sugar-free dessert recipes!
Love no-bake holiday cheesecakes? Here’s another special one: No-Bake Eggnog Cheesecake!
We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).