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No-Bake Peppermint Cheesecake fits many different diets, with a range of fats and sweeteners according to your preferences and/or limitations. Great for the winter holidays (when peppermint is so welcome) or in summer, this dessert is cooling and refreshing (yet so rich and creamy), and it’s no-bake! You’re going to love this recipe!
Do you enjoy Pinterest? Pin the photo below!
That ganache on top
It’s THE best. Fast to make, tastes lovely — and it slices like a dream.
Find just the Chocolate Ganache recipe here.
This cheesecake filling can be pretty in pink (from beet powder [skip this for the Keto version]), or green from spirulina (find it here), or leave it white, your choice!
It’s light and minty and wonderful!
Keto and Low Carb
For the Keto and Low Carb version of this recipe, you’ll simply use the low carb sweetener option indicated in the recipe. Everything else in the recipe is delectably high fat and low carb!
To get yourself (that much more) into the summer or holiday spirit,
find the recipe HERE, where I’ve shared it with Traditional Cooking School readers. Happy holidays! Enjoy and xo!
What’s your favorite cheesecake? I have so many no bake favorite recipes! I just keep making them! Here are a few of my favorites:
- Eggnog Cheesecake (no-bake)– Oh my: I love the texture of this creamy cheesecake. It’s incredible! Enjoy.
- Saffron Vanilla Cheesecake (no-bake)– I made this recipe for myself, but when I shared it on Instagram (see it here and follow me on IG), it was one of my most popular posts, and a lot of readers asked for it, so I made it to share too. So pretty, floral and with exotic perfumes of flavor. Saffron is easy to work with, and so pretty.
- Chocolate Chip (no-bake)– This cheesecake is a recent favorite. It can be made with chevre or cream cheese, is Keto or Paleo and features shaved chocolate for the best flavor and mouthfeel!
- Fermented, with Raspberry Topping and dairy-free (no-bake)– You’ll love this unique lesson in fermenting nuts. The result is creamy, rich and full of probiotics. The process is magical, empowering (it’s fun to ferment!) and delicious!! My teenage daughter asks for this cheesecake every year on her birthday!