Beet Cracker Crust

• 3.125 ounces RW Garcia 3 Seed Sweet Beet 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

• 1 teaspoon vanilla extract

Garnish

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

Beet Cracker Crust

• 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.

• Mix the brown sugar in with the cracker crumbs, then add the melted coconut oil and stir.
• 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).
• Cover and chill the crusts for at least one hour before filling.

Peppermint Tofu Cheesecake Filling

• Place all of the ingredients in a blender and blend until completely smooth.

• 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

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

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