Peppermint Mocha Shakeology Vegan Cheesecake

It’s holiday time! Instead of reaching for the box of cookies your neighbor delivered to your door, have a stash of these in your freezer!

Peppermint Mocha Shakeology Mini Vegan Cheesecake


  • Silicone muffin mold


  • 16 whole grain graham crackers crushed
  • 1 Tbsp melted extra-virgin coconut oil
  • 1 tsp melted extra-virgin coconut oil
  • 2 packets Peppermint Mocha Shakeology
  • 2/3 cup canned coconut milk
  • 1/2 cup dry-roasted cashews soaked in hot water for 30 minutes


  • Place graham crackers and coconut oil in a food processor. Pulse to combine.
  • 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.
  • Combine Shakeology, coconut milk and cashews in a blender. Blend until smooth.
  • Pour equal amounts into each muffin cup. Set in the freezer for at least two hours.
  • Serve immediately or keep frozen in an airtight container for up to one week.


I am a 44-year old married mom of 4. I love my family. If you’re a mom, then you know kids and a spouse keep you busy. It’s easy to forget yourself in the process of taking care of your family. My mission is to help other moms take care of themselves so they can be more available to their loved ones and lead more fulfilling lives.

Comments are closed.