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.
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.
Mix the brown sugar in with the cracker crumbs, then add the melted coconut oil and stir.
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).
Cover and chill the crusts for at least one hour before filling.
Place all of the ingredients in a blender and blend until completely smooth.
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.
Just before serving, garnish the cheesecakes with your preferred garnish. Enjoy immediately.