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Vegan Peppermint Cheesecake Cake



This Vegan Peppermint Cheesecake Cake is a delightful combination of creamy cheesecake and refreshing peppermint flavor, perfect for any occasion.

Ingredients:
  • 2 cups vegan cream cheese
  • 1 cup powdered sugar
  • 1/4 cup coconut cream
  • 1 tsp vanilla extract
  • 1/2 tsp peppermint extract
  • 1 cup crushed vegan chocolate cookies
  • 1/4 cup vegan butter, melted
  • 1 cup coconut milk
  • 1/4 cup cornstarch
  • 1/4 cup maple syrup
  • 1/2 tsp agar powder
  • 1/4 cup crushed candy canes for topping

Instructions:

Preheat oven to 350F 175C

In a bowl, combine crushed vegan chocolate cookies and melted vegan butter

Press the mixture into the bottom of a springform cake pan to form the crust

In a mixing bowl, beat vegan cream cheese, powdered sugar, coconut cream, vanilla extract, and peppermint extract until smooth

Spread this mixture over the cookie crust

Bake for 25-30 minutes, or until set

Let it cool completely

In a saucepan, whisk together coconut milk, cornstarch, maple syrup, and agar powder

Bring to a boil, then reduce heat and simmer for 5 minutes, stirring constantly until thickened

Pour the coconut milk mixture over the cooled cheesecake layer

Refrigerate for at least 4 hours or until set

Once set, remove from the springform pan

Sprinkle crushed candy canes on top before serving


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