Print
Are you looking for the best winter holiday cheesecake recipe? This is it! This No-Bake Peppermint Cheesecake is light, yet rich and satisfying, with a chocolate ganache topping. It's egg-free, grain-free, gluten-free, refined sugar-free, and has a low-carb option -- perfect for anyone, as long as you can have dairy!

No-Bake Peppermint Cheesecake

Need the perfect winter or holiday dessert? This Nourishing No-Bake Peppermint Cheesecake with chocolate ganache is IT! Allergy-friendly and low-carb, too!

Course Dessert
Servings 11 servings
Author Megan Stevens

Ingredients

For the crust:

For the cheesecake filling:

For the whipped cream topping:

For the chocolate ganache topping:

Instructions

To make the crust:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Melt lard or fat of choice in small saucepan, then remove pan from heat. Add remaining ingredients, stirring well to combine.
  3. 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.
  4. Now, make the filling.

To make the cheesecake filling:

  1. Place 1/4 cup water in small saucepan. Sprinkle 2 teaspoons gelatin over surface and allow to bloom for 1 minute.
  2. Stir in gelatin and turn heat to medium.
  3. Stir gelatin until it melts and there is foam on the surface, about 1 to 2 minutes.
  4. Remove from heat.
  5. Stir in maple syrup, optional beet powder (or spirulina), peppermint oil, and stevia. Don't worry if the beet powder clumps.
  6. Set aside. The mixture will congeal a bit.
  7. Using a medium size bowl, whip 1 cup cream until stiff peaks form. (Do not over-beat or you'll make butter.)
  8. Set aside.
  9. In large bowl, beat cream cheese until smooth and slightly fluffy, about 30 seconds.
  10. 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.
  11. Fold the plain, room temperature whipped cream into the sweetened gelatin cream cheese mixture with a rubber spatula.
  12. Pour this filling into the cooled crust, smoothing out the surface.
  13. Refrigerate 3 hours or overnight.

To make the whipped cream topping:

  1. Place 1 tablespoon water in small saucepan.
  2. Sprinkle 1/2 teaspoon gelatin over its surface and allow to bloom for 1 minute.
  3. Once bloomed, stir in gelatin, then keep stirring constantly over medium heat. The gelatin will dissolve in about 30 seconds.
  4. Remove from heat.
  5. Whip 1 cup cream until soft peaks form.
  6. Add gelatin and water mixture, and beat until stiff peaks form. (Do not over-beat.)
  7. Refrigerate. This will become the topping later on.

To make the chocolate ganache topping:

  1. When the cheesecake is set and you're ready to assemble, gently melt lard over low heat in small saucepan.
  2. Remove from heat. Be sure no water comes in contact with the lard or inside of the pot.
  3. Add cocoa powder and maple syrup.
  4. Stir well, until thoroughly mixed. Set aside to cool.

To assemble:

  1. Remove cheesecake from the fridge.
  2. Pour cooled chocolate topping over its surface, spreading out evenly to the edges of the pan.
  3. Chill 1 hour.
  4. Remove the cheesecake and reserved whipped cream from fridge.
  5. Place the whipped cream into piping bag, preferably fitted with a large, pretty, star tip.
  6. Pipe whipped cream around the circumference of the cheesecake decoratively. You will have some leftover -- use for topping festive hot chocolate!
  7. To garnish, add fresh mint. Refrigerate 6 hours or overnight. Serve and enjoy!