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Peppermint Mocha Shakeology Mini Vegan Cheesecake

Equipment

  • Silicone muffin mold

Ingredients

  • 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

Instructions

  • 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.

Notes