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No-Bake Chocolate Peppermint Cheesecake Squares

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"Cookie crumb crust filled with peppermint cheesecake filling."
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5 h 45 m servings 314
Original recipe yields 16 servings


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  1. In a 9-inch square pan, stir together crumbs and coconut oil until combined and press evenly into the pan. Freeze for 1 hour.
  2. In a blender combine cashews, coconut milk, coconut oil, Sugar In The Raw(R), Stevia In The Raw(R), and peppermint extract. Blend until completely smooth and pour over crust. Freeze until firm, about 4 hours.
  3. In a medium saucepan over low heat, melt chocolate with coconut oil, stirring frequently. Pour over cold cheesecake and immediately sprinkle with peppermint candy, then place back the freezer until set, about 5 minutes. Cut into squares and serve.

Nutrition Facts

Per Serving: 314 calories; 22.8 26.1 3.9 < 1 147 Full nutrition

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