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Raw Peppermint Cheesecake Bites | #cookie #holidaycookie #cookieexchange #vegantreats #vegancookie #peppermint #rawcheesecake #christmascookies #paleo |

Raw Peppermint Cheesecake Bites

  • Author: Ellie
  • Prep Time: 20 mins
  • Cook Time: 2 hours 30 mins
  • Total Time: 2 hours 50 mins
  • Yield: 24 bites 1x
  • Category: Dessert
  • Method: No Bake


These raw peppermint cheesecake bites are perfect to bring to a holiday cookie exchange! Made with cashews and sweetened with dates, they’re the best bite-sized treat!



For the chocolate shell:

  • 1/3 cup coconut oil, melted
  • 1/4 cup maple syrup
  • Pinch of salt
  • 1/2 cup + 1 Tablespoon cacao powder

For the cheesecake filling:

  • 1 1/4 cup raw cashews, soaked for at least 2 hours
  • 1/4 cup canned coconut milk, shaken well
  • 2 Tablespoons lemon juice
  • 20 drops Better Stevia Liquid, Peppermint Cookie
  • 2 pitted dates
  • Pinch of salt
  • 1/4 cup crushed candy canes


  1. For the chocolate shell: melt the coconut oil and whisk in remaining ingredients until the texture resembles a smooth chocolate. Leave to cool until slightly warm.
  2. Scoop 1 teaspoon into each cavity of a silicone baking mold. I used this one – Swirl around the mold until the chocolate coats all sides. You might need to brush the chocolate up the walls of each cavity. I used the end of a chopstick to do this.
  3. Place in the freezer to set for 30 minutes.
  4. While the chocolate sets, make your cheesecake filling. Combine all ingredients, except the crushed candy canes, in the basin of a food processor or high-powered blender. Blend until smooth and creamy.
  5. Spoon mixture evenly between cavities, smoothing the top, and sprinkle with crushed candy canes. Place in freezer to set for two hours.
  6. Remove from mold and store in an airtight container in the freezer.
  7. Remove from freezer right before serving.