Gluten Free Peppermint Mocha Cheesecake

  • Celebrate the holiday season guilt-free with a gluten-free Peppermint Mocha Cheesecake, which combines festive flavors with healthier ingredients.
  • This better-for-you dessert boasts a creamy filling, complemented by a seasonal keto coffee creamer that enhances its flavor.
  • It’s bound to become a new holiday staple, suitable for keto dieters and those with gluten sensitivities, all while maintaining the traditional taste of a classic cheesecake.

Delight in a healthier twist on a holiday treat with a gluten-free Peppermint Mocha Cheesecake. It not only tantalizes your taste buds but also aligns with your health-conscious goals.

The holiday season is synonymous with indulgence, so celebrate with a gluten-free rendition of a beloved holiday treat. Savor guilt-free without compromising on flavor or texture.

Festive Flavors, Healthier Ingredients

Wholesome ingredients can deliver an satisfying dessert. The Gluten Free Peppermint Mocha Cheesecake boasts a rich and creamy filling enhanced by a seasonal keto coffee creamer. The Peppermint Mocha Bulletproof Creamer (available seasonally) is a keto-friendly combination of real cacao, grass-fed butter and MCT oil. It’s an easy way to turn your daily cup of coffee into a seasonal delight. It’s also packed with healthy ingredients and holiday flavor to blend into a better-for-you dessert.

The Perfect Crust

A great cheesecake begins with a great crust, and this recipe doesn’t disappoint. The gluten-free base, crafted from pitted dates and almonds, delivers the ideal crunch to contrast with the velvety filling. And if the mixture requires a bit of moisture to bind together, a dash of water does the trick.

A Guilt-Free Cheesecake Filling

The creamy filling is a blend of raw cashews, pure vanilla bean paste, raw honey, and virgin coconut oil. These plant-based ingredients culminate in a luscious, indulgent texture that feels just as luxurious as traditional cheesecake.

A New Holiday Staple

To top it all off, a sprinkling of grated dark chocolate adds that final layer of indulgence. The combination of flavors and textures in this holiday cheesecake creates a memorable dessert that’s certain to become a holiday tradition. Whether you’re embracing a keto diet, accommodating gluten sensitivities, or simply looking for a healthier take on a holiday classic, this cheesecake is an embodiment of festive delight without compromise.

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Gluten Free Peppermint Mocha Cheesecake

Savor the holidays guilt-free with our gluten-free Peppermint Mocha Cheesecake. This indulgent treat combines the classic flavors of peppermint and mocha in a health-conscious twist that’s sure to delight your taste buds.

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Gluten Free Peppermint Mocha Cheesecake


  • 1/2 cup pitted dates
  • 1/2 cup almonds
  • 1/16 tsp salt
  • 1/4 tsp vanilla extract
  • 1 tbsp water (if needed)


  • 2.5 cups raw cashews (or macadamia nuts)
  • 3 scoops Peppermint Mocha Bulletproof Creamer (available seasonally)
  • 1 tbsp vanilla bean paste
  • 1/2 cup raw honey
  • 5 tbsp virgin coconut oil (melted)
  • 1/2 cup lemon juice
  • 1/4 cup water
  • 1/8 tsp salt


  • 2 oz dark chocolate (stevia-sweetened)
  • In a bowl, cover the cashews with water and let soak for 30 mins or while your make the crust mixture.

  • Combine all crust ingredients except water in a high-quality food processor (not a blender) until fine crumbles form. If the mixture is too dry, add the water.

  • Press the crust mixture into greased muffin pan, then cover and freeze until ready to use.

  • Drain cashews and pat completely dry.

  • Combine all filling ingredients (excluding the peppermint mocha creamer) in a high-quality food processor or Vitamix and process for 6-7 minutes, stopping occasionally to scrape down the sides.

  • Add peppermint mocha creamer one scoop at a time trying the mixture between pours.

  • Pour into a prepared crust. 

  • Grate dark chocolate for a nice finishing touch.

  • Servings: 1 slice (1/12th of cake)
  • Calories: 320
  • Fat: 25 g
  • Protein: 3 g
  • Carbohydrates: 34 g
  • Net Carbs: 34 g

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