Swap your holiday pie for a dairy free and gluten free Chocolate Peppermint Cheesecake! Our chocolate mint cheesecake is allergy friendly, peanut free, and vegan as well, so just about everyone can enjoy this cool chocolatey dessert.Vegan, Gluten Free; Free of: peanuts, tree nuts (except coconut)
Add the gluten free sandwich cookies to a large food processor and process the cookies until fine crumbs.
Melt the coconut oil and stir the melted oil into the cookie crumbs until well combined. Press the cookie crumb mixture into a pie pan and chill in the fridge while you mix the filling.
In a medium bowl, beat the non-dairy cream cheese with a hand mixer until softened.
Beat in the cocoa powder, powdered sugar, vanilla, peppermint extract, and half of the non-dairy whipped cream until well blended, stopping to scrape down the sides of the bowl a couple times to make sure it all gets mixed in.
Fold in by hand the other half of the whipped cream into the cream cheese mixture until mixed well.
Scoop the cheesecake mixture into the prepared cookie crust, and spread it out evenly. Chill for a few minutes while you prepare the white chocolate.
Melt the white chocolate chips in a double boiler until melted completely. Drizzle the white chocolate on top of the cheesecake, then sprinkle crushed peppermint sticks on top of everything.
Chill for 4+ hours until well set.
Set out for about 15 minutes to soften the crust a little, then cut, and serve topped with coconut Reddi Whip or more So Delicious CocoWhip.
*So Delicious CocoWhip is a coconut-based dairy free and soy-free whipped creamThis recipe should work good with other brands of non-dairy cream cheese and non-dairy whipped cream, but I prefer Daiya cream cheese that sets up better in my cheesecake recipes.