Peppermint Mocha Shakeology Mini Vegan Cheesecakes

Peppermint Mocha Shakeology Mini Vegan Cheesecakes

Two words that should always be together: cheese + cake.

I mean, how could you possibly improve on creamy, cold cheesecake that’s a little bit sweet and a little bit tart?

Three words: Peppermint. Mocha. Shakeology.

Add our limited-edition seasonal Shakeology flavor to the mix and you’ve got a little bit of heaven in a muffin cup.

Crushed chocolate whole-grain graham crackers are the sweet, sweet base for a chocolatey, pepperminty creamy “cheese” filling made with Peppermint Mocha Shakeology, coconut milk, coconut oil, and cashews, all blended together.

And don’t miss our other Peppermint Mocha Shakeology recipes:

No-Bake Peppermint Mocha Shakeology Cake Pops
Peppermint Mocha Shakeology Protein Bites
Peppermint Mocha Shakeology Pudding
Peppermint Mocha Shakeology Cannoli Cups

Don’t have Shakeology yet? Talk to your Team Beachbody Coach or get it here.

*Not all Shakeology flavors may be available in your market.

Mini vegan cheesecake

Mini vegan cheesecake
4.5 from 16 votes
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Peppermint Mocha Shakeology Mini Vegan Cheesecakes

Crushed chocolate whole-grain graham crackers are the sweet base for a creamy "cheese" filling made with Peppermint Mocha Plant-Based Vegan Shakeology.

Keyword Shakeology
Prep Time 30 mins
Cook Time 0 mins
Total Time 2 hrs 30 mins
Servings 4 servings, 1 cheesecake each
Calories 198 kcal
Author Beachbody

Ingredients

  • Silicone muffin mold
  • 4 chocolate graham cracker sheets, crushed
  • 1 Tbsp. + 1 tsp. melted extra-virgin coconut oil
  • 2 scoops Peppermint Mocha Shakeology
  • cup / 165 ml canned coconut milk
  • ½ cup / 60 g dry-roasted cashews, soaked in hot water for 30 minutes

Instructions

  1. Place graham crackers and coconut oil in a food processor; cover. Pulse to combine.

  2. Spoon equal amounts of mixture into silicone muffin mold cups. Shape crust to cover the bottom and sides evenly. Place in the freezer to set.

  3. Place Shakeology, coconut milk, and cashews in a blender; cover. Blend untilsmooth

  4. Pour equal amounts into each muffin cup. Place in the freezer for at least 2 hours.

  5. Serve immediately, or keep frozen in an airtight container for up to 1 week.

Recipe Notes

Dairy-free (ND), Protein Power (P), Vegan (V), Vegetarian (VG)

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Total Sugars: 7 g, Added Sugars: 5 g

Nutrition Facts
Peppermint Mocha Shakeology Mini Vegan Cheesecakes
Amount Per Serving (1 servings)
Calories 198 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 6g38%
Sodium 213mg9%
Carbohydrates 23g8%
Fiber 5g21%
Sugar 7g8%
Protein 13g26%
* Percent Daily Values are based on a 2000 calorie diet.

Container Equivalents
(Regular)
½ Red
1 Yellow
½ Blue
2 tsp.

(Vegan)
½ Red
1 Yellow B
½ Blue
2 tsp.

2B Mindset Plate It!
Enjoy as an occasional treat. Be sure to track it.

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