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Peppermint Cheesecake with Beet Cracker Crust

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Ingredients

Beet Cracker Crust

  • 3.125 ounces RW Garcia 3 Seed Sweet Beat Crackers (This equals 3/4 cup of cracker crumbs.)
  • 3 tablespoons packed brown sugar
  • 3 tablespoons melted coconut oil

Peppermint Tofu Cheesecake Filling

  • 12.3 ounce box extra firm silken tofu
  • 3 tablespoons coconut oil
  • 1/3 cup granulated sugar
  • 1/4 teaspoon peppermint extract
  • teaspoon vanilla extract

Garnish

  • crushed peppermint candies or candy cane
  • dark chocolate curls
  • fresh peppermint leaves

Cooking Instructions

Beet Cracker Crust

  1. Finely crush the beet crackers in a food processor (or in a ziploc bag with a rolling pin).  Put the cracker crumbs in a medium bowl.
  2. Mix the brown sugar in with the cracker crumbs, then add the melted coconut oil and stir.
  3. Press the mixture into the bottom of four 8-ounce ramekins (I like to use glass so you can see the red of the crust and white of the cheesecake filling).
  4. Cover and chill the crusts for at least one hour before filling.

Peppermint Tofu Cheesecake Filling

  1. Place all of the ingredients in a blender and blend until completely smooth.
  2. Pour the cheesecake filling on top of the prepared beet cracker crusts in the ramekins, then put the cheesecakes in the refrigerator to set for at least 3 hours.

Garnish

  1. Just before serving, garnish the cheesecakes with your preferred garnish.  Enjoy immediately.

Learn about the story behind the recipe

FROM LA FUJI MAMA (Rachel Hutchings)

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!].