pink sprinkles peppermint cream cake heaven

A recipe for a raw vegan gluten-free paleo peppermint cheesecake.

Hello friends!! Happy Friday! How is your holiday shopping going? We think we are just about done!

We have a new love in our life.

It is creamy. It is pink. It is pretty on the eyes. It is sweet. It is irresistible.

Pink Peppermint Cream Cake that is raw, gluten-free and grain-free.

Seriously. This cake is AMAZING! We are beyond thrilled to finally share it with YOU.

You know when you eat something that is just incredible. That you just keep wanting more and more. A dish that you have to compliment the chef on.  We cannot seem to stop thinking about this peppermint cream cake… making it and eating it.

Well, this raw dairy-free dessert we feel is heaven on a plate. Seriously. Each bite of it is rich, creamy, and oh so satisfying. TRUST US!

Creamy red beet layer + velvety cashews + wonderfully refreshing peppermint flavor + pink sprinkles topping = HEAVEN! 

Honestly, this beet-meets-peppermint cashew dessert is so good you won’t know what hit you!

When ready to plate it up and serve be ready for loads of compliments. We’re not teasing… it’s really THAT good!

Added bonus: it’s easy too, and the steps are pretty quick… but it does require quite few hours of freezer time, either way… the end result is worth the wait!

This layered raw cake may look difficult but it’s not! Seriously, one of the easiest cakes we have made.

The cream cake is good on its own, BUT

…it’s even BETTER with a generous sprinkle of candy sprinkles. YUM! We added cacao nibs on top to add a nice crunch to this cream cake.

This recipe is great for the holidays when you want to impress people with your cake making skills! Plus really impress your guest when you say it is dairy-free!  You’re welcome.

YOU MUST TRY raw vegan peppermint cream cake recipe!

Enjoy the recipe!

pink sprinkles peppermint cream cake heaven

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 8-10 slices

pink sprinkles peppermint cream cake heaven

Rich creamy cheesecake that is unbaked and packed with nutrition. Free of gluten, dairy, eggs, and soy. Raw dessert made with cashews and beets.


  • 1 cup cashews (soaked and rinsed)
  • 1/2 cup beets (chopped)*
  • 1/4 cup coconut oil
  • 1/4 cup coconut butter
  • 2 tsp peppermint extract
  • 1/2 tsp stevia (liquid)**
  • 1/4 cup water
  • 1 cup cashews (soaked and rinsed)
  • 1/2 medium banana (or 1 small one)
  • 1/2 cup coconut butter
  • 3 tbsp maple syrup
  • 1/4 cup water
  • Top cream cake with sprinkles and cacao nibs


  1. Soak your cashews and rinse well before measuring it out.
  2. Chop up your beets. And have your coconut oil melted and coconut butter softened.
  3. Bottom Layer – Place cashews, beets, peppermint, stevia and water into blender. Blend together. Then add in your coconut butter and blend. May take some time to get creamy. End with adding in your coconut oil. Once creamy pour into 6in spring form pan that is lined with parchment paper.
  4. Set in freezer while you make the top layer.
  5. Top Layer – Place banana, cashews, maple and water into blender and blend together. Then add in your coconut butter. Blend till creamy.
  6. Pull out pan and and then pour top layer on top. You want the bottom layer to be semi-firm to the touch.
  7. Place cream cake back in freezer to set. Needs to set for a few hours.
  8. Once cream cake is firm to touch remove from pan and place in refrigerator till you are ready to enjoy it.
  9. When ready to slice and enjoy pull out for about 10-15 minutes. Cake should be pretty easy to cut, but too soft.
  10. Top peppermint cream cake with sprinkles and cacao nibs!


* we steamed our beets, but if you would like to keep it raw you can use chopped raw beets **we used vanilla flavored liquid stevia, and if you do not want to use stevia you can use 2-3 tbsp maple syrup or to taste

Happy Holidays!

If you like this peppermint cream cake recipe, you may also enjoy our other top favorite cream cakes:

Triple Chocolate Cream Cake

Key Lime Coconut Cream Cake

Pink layered ice cream


  1. Linda says

    I am sooo making this! If it tastes as good as it looks all I can say is wow! One question, how do you soak cashews (like how long). I’ve always stayed away from recipes because of this but now I feel the need to learn! Thanks :)

  2. says

    i was pretty close at guessing! i knew there would be beets for the great color and cashews because i could see that cheezcake layer but wasn’t sure what the flavor would be. !!! love peppermint! this is something i would actually consider making for the holidays too bc i don’t have to buy any exotic things—i’m spoiled and like to just buy raw desserts haha
    The Delicate Place (@misathemeb) recently posted..happy weekend and good news!My Profile

  3. says

    SO freaking pretty! This needs to be made this weekend! I think I may being it to a party I’m going to tomorrow. I don’t know if I’d want to eat it because it’s so gorgeous haha.

  4. says

    Wow!!! This cake looks amazing!! I’ll maybe try it soon :)

    I was thinking about you this week,as I was ready an Oxygen magazine. I tried one of their “snacks” which is one boiled sweet potato, cut in half, with greek natural yogourt or any natural yogourt in the middle, a pinch of cinnamon and a few pecans (walnuts, in my case). You HAVE to try this as a snack, it’s amazing !!

    Maybe you could also replace beets by sweet potato in this one… just thinking as I’m in this sweet potato love moment right now..

    Anyway! Those cakes looks very very yummy! :o)

    • purelytwins says

      Thanks Karine, that sounds yummy!! You could try sweet potato you never know, it just might turn out amazing, we love trying new things :)

  5. says

    Twins, you’ve done it again, you’ve created another creative, clean and inspiring recipe! I can’t wait to try this cheese cake and will be sure to let you know if it looks as beautiful (and tastes as good), as this post has led me to believe. Happy Saturday and thanks for sharing the goodness!
    Meg @ The Compost Cook recently posted..Morning!My Profile

  6. says

    Holy cow, this is one beautiful cake! As if looks alone couldn’t win me over–I’m absolutely obsessed with peppermint everything right now, it’s my holiday-flavor-favorite. As are cashew-based cheesecakes–I think I’m going to have to travel with my peppermint extract this year so I can make this for the family! Or, just eat it all myself if I make it and everyone else thinks beets in desserts are weird ;)
    Allie recently posted..What I Ate W(hen It Was Almost Christmas)My Profile

    • purelytwins says

      Twinmom I am sorry but this is a cashew based recipe, but if you can have other nuts macadamia nuts would work. You could try using fresh coconut meat from coconuts although that can be a lot of work. Another option is using banana puree but need to increase the coconut oil or butter about 3-4 tbsp to help hold it together. Hope this helps!

  7. Megan says

    Hi, I really want to make this recipe it looks amazing but I have a banana allergy. I have tried looking up what to use for a replacement in a gluten free recipe but I haven’t found anything. What could I use in place of the banana?

  8. says

    Hallo! Wow, this is 100% pure eye-candy!

    I was just wondering- I’m allergic to coconut but somehow can tolerate coconut oil (has to do something with the different bits they use, or what not)- since I don’t have easy access to vegan margarine or butter in my city, can I just replace the coconut butter with more coconut oil, or perhaps some avo & lemon juice?

    Thanks! :D Can’t wait to try this!

  9. Branislava says

    I’ve ordered some goodies from PlanetOrganic in London to stock up for baking without sugar. This recipe looks delicious, and as soon my supplies arrive I will attempt to make this beets and cashews heaven.
    Please would you tell me if this pud is freezable?
    Thank you :)

    • purelytwins says

      Yes you can freeze the slices of this cake, but we recommend to enjoy and eat it at room temperature. But you can store leftover slices in freezer.

  10. says

    Mmm, looks great – my daughters birthday next week – wondering whether her and her friends would like this – she would love the look (and color). Heh

  11. Julia says

    What kind of sprinkles did you use, is it a natural product ? What the cake form how many inches you used ?

  12. Gerri says

    This is a beautiful cake!! I just found your site today! I don’t like peppermint flavor so can you recommend another flavor to use instead? Thanks!

  13. Cynthia says

    Unfortunately, any recipe with banana in it tends to taste only of banana, at least in my experience. Anything I could use as a substitute to the banana?


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