Written By: Rachel Hutchings, La Fuji Mama
Do you realize that we only have 15 days until Thanksgiving Day? And only 46 days to go until Christmas Eve? Aaack! Have you started thinking about what you’re going to serve or bring to share for those days? I’ve started, but need to get more serious about it because it’s looking like we are hosting Thanksgiving dinner at our house this year! If you’re looking for something fun and new to do for a dessert, I teamed up with RW Garcia to come up with an option for you. I love the gorgeous, festive, red color of their 3 Seed Sweet Beet Crackers and thought it would be fun to use them in place of a graham cracker crust for a cheesecake, so the idea for a No-Bake Peppermint Tofu Cheesecake with a Beet Cracker Crust was born.
The resulting crust is crunchier than a graham cracker crust, but this is an awesome contrast to the creaminess of the cheesecake filling. It’s also not as sweet as many graham cracker crust which I think provides nice balance to the sweetness of the cheesecake filling. The crust is easy to make too (score!) with just 3 ingredients—crackers, brown sugar, and coconut oil. All you have to do is crush the crackers (in a food processor or a zip top bag with a rolling pin), then mix the cracker crumbs with the brown sugar and coconut oil, press this mixture into the bottom of ramekins, then stick them in the refrigerator to set up. [Get the recipe!].