Nov 8

No-Bake Peppermint Tofu Cheesecake with a Beet Cracker Crust

in Dessert, Vegan

Sponsored by RW Garcia.

No-Bake Peppermint Cheesecake with Sweet Beet Cracker Crust BLOG

Do you realize that we only have 15 days until Thanksgiving Day? And only 46 days to go until Christmas Eve?  Aaack! Have you started thinking about what you’re going to serve or bring to share for those days?  I’ve started, but need to get more serious about it because it’s looking like we are hosting Thanksgiving dinner at our house this year!  If you’re looking for something fun and new to do for a dessert, I teamed up with RW Garcia to come up with an option for you.  I love the gorgeous, festive, red color of their 3 Seed Sweet Beet Crackers and thought it would be fun to use them in place of a graham cracker crust for a cheesecake, so the idea for a No-Bake Peppermint Tofu Cheesecake with a Beet Cracker Crust was born.

Beet Crackers and Silken Tofu for No-Bake Cheesecakes

The resulting crust is crunchier than a graham cracker crust, but this is an awesome contrast to the creaminess of the cheesecake filling.  It’s also not as sweet as many graham cracker crust which I think provides nice balance to the sweetness of the cheesecake filling.  The crust is easy to make too (score!) with just 3 ingredients—crackers, brown sugar, and coconut oil.  All you have to do is crush the crackers (in a food processor or a zip top bag with a rolling pin), then mix the cracker crumbs with the brown sugar and coconut oil, press this mixture into the bottom of ramekins, then stick them in the refrigerator to set up.

No-Bake Cheesecakes ready to set-up in the refrigerator

The cheesecake filling has a few more ingredients, but is still a snap to make because all that’s required is blending everything together in a blender, then pouring the filling over the prepared crusts and sticking them in the refrigerator to set!  This cheesecake is uber creamy, silky-smooth, and definitely doesn’t taste like tofu!

No-Bake Peppermint Tofu Cheesecake with Beet Cracker Crust

To garnish the cheesecakes I sprinkled them with some crushed peppermint candy, but you could use candy canes, chocolate curls, fresh peppermint leaves…whatever you want!  Just hold off on garnishing them until you are ready to serve them, especially if you are using peppermint candy or candy canes as the color from the candy will bleed onto the cheesecakes and just won’t look as pretty!

Crushing peppermint candies

If you aren’t a peppermint person you can switch things up by using a different extract flavor.  Almond or orange would be delicious!  This cheesecake is best made in individual servings as it is a softer cheesecake, so it doesn’t always cut into nice pretty wedges if you make one large cheesecake.  The holidays may be hectic and stressful at times, but making dessert doesn’t have to be!

No-Bake Peppermint Cheesecake with Beet Cracker Crust

No-Bake Peppermint Tofu Cheesecake with Beet Cracker Crust

A creamy no-bake peppermint cheesecake, made with silken tofu instead of dairy (although you wouldn't guess by eating it!), with a beautiful red beet cracker crust.  Perfect for the holidays!  Almond or orange would both be delicious!  This cheesecake is best made in individual portions as it is a softer cheesecake and won't cut into nice clean wedges if made as one big cheesecake.  If you aren't a fan of peppermint, switch it up by using your favorite holiday flavor by substituting a different extract.

Servings 4
Author Rachael Hutchings,


Beet Cracker Crust

  • 3.125 ounces RW Garcia 3 Seed Sweet Beat Crackers (This equals 3/4 cup of cracker crumbs.)
  • 3 tablespoons packed brown sugar
  • 3 tablespoons melted coconut oil

Peppermint Tofu Cheesecake Filling

  • 12.3 ounce box extra firm silken tofu
  • 3 tablespoons coconut oil
  • 1/3 cup granulated sugar
  • 1/4 teaspoon peppermint extract
  • 1 teaspoon vanilla extract

Garnish: crushed peppermint candies or candy cane, dark chocolate curls, or fresh peppermint leaves


Beet Cracker Crust

  1. Finely crush the beet crackers in a food processor (or in a ziploc bag with a rolling pin).  Put the cracker crumbs in a medium bowl.

  2. Mix the brown sugar in with the cracker crumbs, then add the melted coconut oil and stir.  

  3. Press the mixture into the bottom of four 8-ounce ramekins (I like to use glass so you can see the red of the crust and white of the cheesecake filling).  

  4. Cover and chill the crusts for at least one hour before filling.

Peppermint Tofu Cheesecake Filling

  1. Place all of the ingredients in a blender and blend until completely smooth.

  2. Pour the cheesecake filling on top of the prepared beet cracker crusts in the ramekins, then put the cheesecakes in the refrigerator to set for at least 3 hours.  


  1. Just before serving, garnish the cheesecakes with your preferred garnish.  Enjoy immediately.

*Disclosure: This post is sponsored by RW Garcia.  They provided crackers for me to complete recipe development and are compensating me for my time spent in recipe development, photography, and writing this post.  All experiences and opinions are my own!

{ 2 comments… read them below or add one }

bullet force November 11, 2017 at 12:32 am

Love this no-bake dessert idea!


La Fuji Mama November 11, 2017 at 10:26 am

Thank you!


Leave a Comment

{ 2 trackbacks }

Previous post:

Next post: