Two words that should always be together: cheese + cake.
I mean, how could you possibly improve on creamy, cold cheesecake that’s a little bit sweet and a little bit tart?
Three words: Peppermint. Mocha. Shakeology.
Add our new limited-edition seasonal Shakeology flavor to the mix and you’ve got a little bit of heaven in a muffin cup.
Crushed chocolate whole-grain graham crackers are the sweet, sweet base for a chocolatey, pepperminty creamy “cheese” filling made with Peppermint Mocha Plant-Based Vegan Shakeology, coconut milk, coconut oil, and cashews, all blended together.
Don’t have Shakeology yet? Talk to your Team Beachbody Coach or get it here.
Peppermint Mocha Shakeology Mini Vegan Cheesecakes
Crushed chocolate whole-grain graham crackers are the sweet base for a creamy "cheese" filling made with Peppermint Mocha Plant-Based Vegan Shakeology.
- Silicone muffin mold
- 16 chocolate whole-grain graham crackers, crushed
- 1 Tbsp. + 1 tsp. melted extra-virgin coconut oil
- 2 packets Peppermint Mocha Shakeology
- ⅔ cup canned coconut milk
- ½ cup dry-roasted cashews, soaked in hot water for 30 minutes
Place graham crackers and coconut oil in a food processor; cover. 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; cover. Blend until smooth.
Pour equal amounts into each muffin cup. Set in the freezer for at least 2 hours.
Serve immediately, or keep frozen in an airtight container for up to 1 week.
No Dairy, High in Protein, Ovo-Lacto Vegetarian, Vegan
The Nutrition Facts box below provides estimated nutritional information for this recipe.
1 Yellow B
2B Mindset Plate It!
Enjoy as an occasional treat. Be sure to track it.
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