Print Recipe 
Gluten Free Peppermint Mocha Cheesecake
Savor the holidays guilt-free with our gluten-free Peppermint Mocha Cheesecake. This indulgent treat combines the classic flavors of peppermint and mocha in a health-conscious twist that's sure to delight your taste buds.
https://www.bulletproof.com/recipes/gluten-free-peppermint-mocha-cheesecake/
Ingredients
Crust
- 1/2 cup pitted dates
- 1/2 cup almonds
- 1/16 tsp salt
- 1/4 tsp vanilla extract
- 1 tbsp water (if needed)
Filling
- 2.5 cups raw cashews (or macadamia nuts)
- 3 scoops Peppermint Mocha Bulletproof Creamer (available seasonally)
- 1 tbsp vanilla bean paste
- 1/2 cup raw honey
- 5 tbsp virgin coconut oil (melted)
- 1/2 cup lemon juice
- 1/4 cup water
- 1/8 tsp salt
Topping
- 2 oz dark chocolate (stevia-sweetened)
Instructions
- In a bowl, cover the cashews with water and let soak for 30 mins or while your make the crust mixture.
- Combine all crust ingredients except water in a high-quality food processor (not a blender) until fine crumbles form. If the mixture is too dry, add the water.
- Press the crust mixture into greased muffin pan, then cover and freeze until ready to use.
- Drain cashews and pat completely dry.
- Combine all filling ingredients (excluding the peppermint mocha creamer) in a high-quality food processor or Vitamix and process for 6-7 minutes, stopping occasionally to scrape down the sides.
- Add peppermint mocha creamer one scoop at a time trying the mixture between pours.
- Pour into a prepared crust.
- Grate dark chocolate for a nice finishing touch.
Nutritional Information
- Servings: 1 slice (1/12th of cake)
- Calories: 320
- Fat: 25 g
- Protein: 3 g
- Carbohydrates: 34 g
- Net Carbs: 34 g