No-Bake Paleo Peppermint Chocolate Cheesecake

No-Bake Paleo Peppermint Chocolate Cheesecake


  • 1-1/2 cups unsweetened coconut chips, for crust
  • 1/2 cup coconut flour, for crust
  • 3 T cocoa powder, for crust
  • 1/2 cup coconut oil, melted, for crust
  • 1/3 cup honey, for crust
  • 3 cups raw cashews, soaked overnight, for filling
  • 1 cup coconut cream, for filling
  • 1/2 cup coconut oil, melted, for filling
  • 1/2 cup honey, for filling
  • 1/2 cup cocoa powder, for filling
  • 1 T peppermint extract, for filling (use less for a milder peppermint taste)
  • Chocolate shavings, optional, for garnish


  1. Start by making the crust: In a mixing bowl, combine the coconut chips, coconut flour, 1/2 cup coconut oil, 3 tablespoons cocoa powder, and 1/3 cup honey. Mix well. Press into a springform pan to form a crust. Place in the freezer while you make the filling.
  2. Make the filling: Combine the cashews, coconut cream, and coconut oil in a food processor. Process until smooth.
  3. Add the honey, cocoa powder, and peppermint extract. Process until smooth.
  4. Spread evenly in the crust.
  5. Freeze for about 20 minutes, or until set.
  6. Top with chocolate shavings if desired.
  7. Slice and enjoy! Store leftovers in an airtight container in the refrigerator.

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