This no-bake peppermint cheesecake combines a rich gluten-free chocolate crust with a creamy, naturally sweetened filling and a silky chocolate ganache. The crust uses oat flour, chopped almonds, and almond butter for texture and flavor. The cheesecake filling is sweetened with maple syrup and coconut sugar and gets extra creaminess and body from two unexpected ingredients: cottage cheese and cooked sweet potatoes. The result is a firm, smooth filling that highlights the peppermint without being overpowering.
Ideal for holiday gatherings, this make-ahead dessert is allergy-friendly and free from refined sugar when using the suggested swaps. It’s festive, simple to prepare, and always a crowd-pleaser on a dessert table.
Why You’ll Love This Chocolate Peppermint No-Bake Cheesecake Recipe
- No-Bake and Easy: No oven required and great for preparing in advance.
- Rich and Creamy: A smooth filling from cream cheese, cottage cheese, and sweet potatoes.
- Naturally Sweetened: Maple syrup and coconut sugar replace refined sugars.
- Holiday Favorite: Peppermint and chocolate ganache make this cheesecake festive and elegant.
Ingredients & Substitutions
Everything you need for this gluten-free peppermint no-bake cheesecake
Almonds: Any nut will work—pecans, walnuts, cashews, or peanuts. You may also substitute with almond flour or cookie crumbs.
Oat Flour: Swap with almond flour if preferred.
Almond Butter: Any nut butter works as a replacement.
Maple Syrup: Honey, agave, or a sugar-free syrup are acceptable alternatives.
Coconut Oil: Unsalted butter or ghee can be used instead.
Coconut Sugar: Replace with brown sugar or another baking-friendly sweetener.
Vanilla Extract: Vanilla bean paste or a touch of almond extract are options.
Cocoa Powder: Cacao or carob powder (caffeine-free) can be substituted.
Cream Cheese: Full-fat cream cheese gives the best texture; use a dairy-free alternative for a vegan version.
Cottage Cheese: Replace with additional cream cheese, dairy-free cottage cheese, or sour cream.
Sweet Potatoes: Cooked sweet potatoes add natural sweetness and structure. Lighter-colored sweet potatoes give a more neutral hue; orange varieties will tint the filling.
Lemon Juice: Lime juice or apple cider vinegar can be used.
Tapioca Starch: Arrowroot or cornstarch are suitable thickeners.
Peppermint Extract: Optional; substitute with almond extract or omit if preferred.
Pink Food Coloring: Optional; natural colorings like beet or pomegranate juice may be used.
Chocolate Chips & Cream: Choose dairy-free options to make the ganache vegan, and substitute whipping cream with coconut cream if needed.
Crushed Peppermint Candy: Use candy canes or omit for a lower-sugar finish; natural or organic candy canes work well.
How to Make This No-Bake Gluten-Free Peppermint Chocolate Cheesecake
Step 1: Make the Crust
In a food processor, pulse 1/2 cup almonds until finely ground. Add 1 cup oat flour, 1/4 cup almond butter, 1/4 cup maple syrup, 1 tablespoon coconut oil, 1/4 cup coconut sugar, 1 teaspoon vanilla extract, 1/2 teaspoon salt, and 1/4 cup cocoa powder. Pulse until the mixture holds together when pressed. Press evenly into the bottom of a lined or greased springform pan and chill while you prepare the filling.
Step 2: Make the Filling
In a blender or food processor, combine 16 oz softened cream cheese, 1/2 cup cottage cheese, 2 cups cooked sweet potatoes, 1/3 cup maple syrup, 2 teaspoons lemon juice, 1/2 cup coconut sugar, 2 tablespoons tapioca starch, 1/2 teaspoon salt, 1/8 teaspoon peppermint extract, and pink food coloring if desired. Blend until completely smooth, scraping down the sides as needed. Taste and add more coconut sugar, 1 tablespoon at a time, if you prefer a sweeter filling. Pour the filling over the chilled crust and spread evenly. Refrigerate while you prepare the ganache.
Step 3: Make the Chocolate Ganache
Gently melt 1/4 cup chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each. Stir in 1/4 cup whipping cream (or coconut cream for dairy-free) until smooth. Pour the ganache over the chilled cheesecake and smooth with a spatula. Return to the refrigerator and chill at least 4 hours or overnight to set.
Step 4: Serve the Cheesecake
Slice and serve chilled. Garnish each slice with whipped cream, then crush peppermint candies or candy canes in a sealed bag with a rolling pin and sprinkle on top just before serving so they stay crisp.
Gluten-Free No-Bake Chocolate Cheesecake Notes
Sweet Potatoes: White sweet potatoes keep the filling pale; orange varieties will add color and a stronger flavor. Cook and cool the sweet potatoes ahead of time for faster assembly.
Ganache: Make sure the cheesecake is well chilled before adding ganache to avoid melting and extra moisture on the surface.
Chill Time: Refrigerate a minimum of 4 hours or overnight for the best texture and clean slices.
Peppermint Candy: For best appearance and crunch, add crushed peppermint right before serving individual slices.
Refrigeration: Store the cheesecake covered in the refrigerator to maintain freshness and prevent odors.
Chill Time: Ensure it sets for at least 4 hours or overnight before serving.
Leftovers: Cover slices or the whole cake with plastic wrap or foil before refrigerating.
Freezing: Wrap tightly with plastic and foil or use a freezer-safe container. Thaw in the refrigerator overnight.
Toppings: Add fragile toppings like crushed candy or whipped cream just before serving to keep them fresh.
Can I make this ahead? Yes. Make it a day ahead and refrigerate to let flavors meld.
Can I use different nuts? Absolutely—substitute with walnuts, pecans, or hazelnuts.
How to make it vegan? Use dairy-free cream cheese, cottage cheese alternatives, dairy-free chocolate chips, and coconut cream for the ganache.
Sweet potato substitute? Canned pumpkin or butternut squash puree can be used in place of sweet potatoes.
Store-bought crust? Yes—store-bought gluten-free chocolate cookie crusts work well to save time.
More peppermint desserts to try
- Peppermint Bark Cottage Cheese Ice Cream
- Healthier Peppermint Chocolate Date Bark
- Gluten-Free Black Bean Peppermint Brownies
- Gluten-Free Chocolate Peppermint Whoopie Pies
- Gluten-Free Chocolate Peppermint Cookies
Gluten-Free No-Bake Peppermint Cheesecake
Gluten-Free
Ingredients
Chocolate Crust:
- 1/2 cup almonds
- 1 cup oat flour
- 1/4 cup almond butter
- 1/4 cup maple syrup
- 1 tablespoon coconut oil
- 1/4 cup coconut sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 cup cocoa powder
Cheesecake:
- 16 oz cream cheese, softened
- 2/3 cup cottage cheese
- 2 cups cooked sweet potatoes
- 1/3–1/2 cup maple syrup (adjust to taste)
- 2 teaspoons lemon juice
- 1/4 cup coconut sugar
- 2 tablespoons tapioca starch
- 1/2 teaspoon salt
- 1/8 teaspoon peppermint extract
- 1/4 cup crushed peppermint candy (for topping)
Chocolate Ganache:
- 1/4 cup chocolate chips
- 1/4 cup whipping cream (or coconut cream)
Instructions
- Make the crust: Pulse almonds, add oat flour, almond butter, maple syrup, coconut oil, coconut sugar, vanilla, salt, and cocoa powder. Pulse until it holds together. Press into a springform pan and chill.
- Make the filling: Blend cream cheese, cottage cheese, cooked sweet potatoes, maple syrup, lemon juice, coconut sugar, tapioca starch, salt, peppermint extract, and optional food coloring until smooth. Taste and adjust sweetness. Pour over crust and refrigerate.
- Make the ganache: Melt chocolate chips, stir in cream until smooth, and pour over the chilled cheesecake. Chill at least 4 hours or overnight.
- Serve: Slice chilled, top with whipped cream if desired, and sprinkle crushed peppermint just before serving.
Video
Notes
Sweet Potatoes: White sweet potatoes keep the filling pale; orange varieties will tint the cheesecake and may change the flavor profile.
Ganache Texture: Ensure the cheesecake is cold before adding ganache to prevent melting on the surface.
Chill Time: For best results, chill at least 4 hours or overnight.
Peppermint Candy: Add crushed peppermint at serving time for the best texture and appearance.
Nutrition
Important Disclaimer
This recipe is created by a home cook. It is not personalized medical advice. If you have dietary restrictions or health concerns, consult your healthcare provider.