pink sprinkles peppermint cream cake heaven

by purelytwins

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

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

  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 8-10 slices 1x


  • 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!


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Linda December 14, 2012 - 10:42 am

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 🙂

purelytwins December 14, 2012 - 11:06 am

Linda you can soak the cashews for as long as you like really, from 30 minutes to 4 hours.

Anna @ The Guiltless Life December 14, 2012 - 11:37 am

This is one of the prettiest cakes I’ve seen! I love it!

purelytwins December 14, 2012 - 5:02 pm

Thank you so much Anna xoxoxoxox

Mariel December 14, 2012 - 11:45 am

brillian and beautiful! so cute i wantt to make this for a party <3 it looks like a little girl pink princess cake or something! LOVE

purelytwins December 14, 2012 - 5:02 pm

thanks girl, oh yes little pink princess cake indeed 🙂

Gina @ Running to the Kitchen December 14, 2012 - 11:56 am

This cake is outrageous. So excited to try!

purelytwins December 14, 2012 - 5:03 pm

Thanks Gina!

Tamikko December 14, 2012 - 11:58 am

Amazing recipe! Love peppermint and it’s the prettiest dessert ever! Droolworthy 🙂

purelytwins December 14, 2012 - 5:03 pm


Danielle @ Clean Food Creative Fitness December 14, 2012 - 11:59 am

This is amazing! So pretty too! Can’t wait to try it out.

purelytwins December 14, 2012 - 5:03 pm

Thanks Danielle let us know if you do 🙂

The Delicate Place (@misathemeb) December 14, 2012 - 12:39 pm

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

purelytwins December 14, 2012 - 5:05 pm

thanks girl!
we be happy to spoil you with making raw desserts for you 🙂

Heather @ Better With Veggies December 14, 2012 - 12:51 pm

Holy. Freakin. Cow. This looks amazing ladies! I have a potluck on Monday at work and I wanted to bring in a vegan dessert, now I don’t have to create something new – I’m going to make this!! 🙂

purelytwins December 14, 2012 - 5:05 pm

aww thanks Heather xoxo

Lisa December 14, 2012 - 2:57 pm

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.

purelytwins December 14, 2012 - 5:05 pm

trust us Lisa you will want to eat it haha

Karine Fontaine December 14, 2012 - 3:45 pm

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 December 14, 2012 - 5:06 pm

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

Emilia December 14, 2012 - 4:03 pm

The first thing I thought when I saw this dessert was ‘how pretty!’ then I saw that you used beets and was in awe of the genius. I’m definitely going to have to try and make this soon, looks like it will taste a million times better than regular cheesecake 🙂

purelytwins December 14, 2012 - 5:07 pm

Thanks Emilia – we love our beets 🙂
oh it does! HUGS

allie @ Supermodel Swag December 14, 2012 - 7:21 pm


This is definitely your best recipe yet 🙂 CANNOT wait to impress the family and friends with it! You guys ROCK! 🙂

purelytwins December 14, 2012 - 8:54 pm

aww thanks Allie xoxo we hope everyone likes it!

brittany December 14, 2012 - 8:04 pm

how long did you steam your beets for? Thanks!

purelytwins December 14, 2012 - 8:55 pm

I think it was about 25-30 minutes in our steamer.

Liz (formerly VeggieGirl) December 15, 2012 - 7:28 am

Beets have never looked so good…. that cheesecake is incredible!

lynn @ the actor's diet December 15, 2012 - 10:40 am


Kris | December 15, 2012 - 12:03 pm

Well I think I could come live with one of you and feel happy within every day. You eat good!!! This cake is gorgeous!

Thank you!


Meg @ The Compost Cook December 15, 2012 - 12:28 pm

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!

Heather @ Sweetly Raw December 16, 2012 - 10:48 am

Yummm girls, this looks so good! When can I drop by for a piece?! 😀

purelytwins December 16, 2012 - 4:29 pm


Lauren December 16, 2012 - 6:06 pm

Can you mail me a slice? 😉 wow! Beautiful! May make myself this for my bday!

Sarah December 16, 2012 - 9:30 pm

This looks phenomenal girls!! Wow! You always come up with the best recipes! I wish I could be a taste tester for you! 😉

Allie December 19, 2012 - 12:34 pm

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 😉

Twinmom December 19, 2012 - 4:38 pm

Could you do without the cashews and get the same results? Nut allergy here.

purelytwins December 19, 2012 - 4:44 pm

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!

Brooke December 30, 2012 - 1:53 pm

I was wondering the same thing. Can’t wait to try this with coconut or banana. Thanks girls!

Tanya December 20, 2012 - 6:07 am

So beautiful! Love the colors!

Stephen@HappyHeart December 20, 2012 - 8:41 am

How you guys ever even came up with this incredibly inventive idea is beyond me! It’s so picture perfect and love how you made use of the beets!

Megan December 27, 2012 - 8:04 pm

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?

purelytwins December 27, 2012 - 8:35 pm

Megan oh no about bananas, but you could try doing 1 1/4 cups cashews and 4-5 tbsp maple syrup for that layer

Megan December 28, 2012 - 10:08 pm

Thank you I can’t wait to try it!

Marfigs December 29, 2012 - 1:48 am

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! 😀 Can’t wait to try this!

purelytwins December 29, 2012 - 8:53 am

Yes you can use all coconut oil for the coconut butter.

Branislava January 1, 2013 - 3:48 pm

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 January 1, 2013 - 6:27 pm

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.

N2Whoa! January 2, 2013 - 12:50 pm

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

Julia April 23, 2014 - 6:08 pm

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

purelytwins April 23, 2014 - 9:23 pm

here are the sprinkles we use

the cake was made in a 6inch cake pan

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Gerri December 2, 2014 - 9:40 am

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!

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Cynthia February 18, 2015 - 5:40 pm

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?

purelytwins February 18, 2015 - 7:46 pm

you can try to use a liquid sweetener, start small and slowly add it in

shifana August 6, 2016 - 8:03 am

This is super gorgeous.. u wanna try.. I dont like the smell of coconut oil.. What is coconut butter? Can i substitute rice bran oil and diary butter in place of coconut oil and coconut butter? Plz reply ASAP because i wanna try this very next day

purelytwins August 6, 2016 - 5:42 pm

Not sure if you can sub rice bran oil for the coconut oil, does rice bran oil get hard when cold? coconut butter is the coconut meat with coconut oil. No sure what you mean by dairy butter?


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