raw triple layered peppermint cream cake!

by purelytwins

Recipe for a raw triple layered peppermint cream cake made from beets, cashews and coconut oil. 

Happy Thursday luvs!

Do any of you remember this recipe? Yes? No? Maybe 😉

 Well, we loved that raw dessert so much we decided to make it again with a recipe twist.

Get ready for…

Our raw Christmas inspired triple layered peppermint cream cake recipe!

raw christmas triple layered peppermint cream cake

As you know we like to call our RAW cheesecake — cream cakes. They are divine. Trust us!

healthy raw cashew peppermint cheesecake

Christmas is now complete. Santa approved. Purely Twins approved.

raw layered peppermint cheesecake

Rich. Creamy. Smooth. Not too sweet. Peppermint dream.


An easy recipe that results in a gorgeous dessert.  

This raw cream cake is made with whole, natural ingredients and comes together beautifully.

The peppermint flavor really blends nicely with a touch of sweetness.

best raw christmas triple layered cheesecake

christmas peppermint cheesecake raw vegan cake

Even though this peppermint cream cake does not have pretty pink sprinkles it is loaded with flavor! Love the addition of our 4 ingredient green fudge to make a beautiful green layer in between.  Not sure which twin thought of that but brilliant!! 

unbaked healthy cashew coconut oil peppermint cheesecake

We just love our raw cream cakes! They just taste better than traditional cheesecakes. Okay, we were never fans of regular cheesecakes, but we really do adore our raw cheesecakes!

And we think you will fall in love with this recipe as well. You won’t be missing any dairy here. Nope.  Promise this raw cream cake is so soft and creamy that it literally melts in your mouth.

raw peppermint triple layered cheese cake

Christmas peppermint cream cake!

It may look hard to make, but it’s actually not. Seriously. Just toss in ingredients into blender, blend, and pour. Repeat.

Let’s get to enjoying this heavenly cream cake shall we?


raw triple layered peppermint cream cake!

Rich creamy cheesecake that is unbaked and packed with nutrition. Free of gluten, dairy, eggs, and soy. Delicious raw dessert that is inspired by Christmas. Low sugar dessert.

  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: Makes a 6inch cake. Cut into either 6 or 8 slices. 1x


  • For the bottom layer:
  • 1 cup cashews (soaked and rinsed)
  • ½ cup cooked beets (chopped)*
  • ¼ cup coconut oil
  • ¼ cup coconut butter
  • 2 tsp peppermint extract
  • ½ tsp stevia (liquid)**
  • ¼ cup water
  • Middle layer:
  • 2 small bananas, about 5oz
  • 1/2 cup coconut butter, 4 1/2oz
  • 2 teaspoons vanilla
  • 1/4 teaspoon spirulina
  • 1/4 teaspoon stevia, liquid
  • 1 teaspoon peppermint extract
  • Top layer:
  • 1 cup cashews (soaked and rinsed)
  • ½ medium banana (or 1 small one, 3 1/2oz)
  • 1/4 cup coconut oil, liquid
  • 1/4 cup coconut butter
  • 3 tbsp maple syrup
  • ¼ cup water
  • 1/2 teaspoon peppermint extract (optional, if you want more mint flavor)


  1. Soak your cashews and rinse well before measuring it out.
  2. Chop up your beets. Can use raw or cooked beets.
  3. And have your coconut oil melted and coconut butter softened.
  4. Make bottom layer first.
  5. Bottom Layer – Place cashews, beets, peppermint, stevia and water into blender. Blend together.
  6. Then add in coconut butter and continue to blend.
  7. May take some time to get creamy. End with adding in coconut oil.
  8. Once creamy pour into 6in spring form pan that is lined with parchment paper.
  9. Set in freezer while you make the middler layer.
  10. In a clean blender, place middle layer ingredients (bananas, coconut butter, vanilla, spirulina, stevia, and peppermint extract).
  11. Blend in blender under smooth and creamy.
  12. Remove 6in pan from freezer and pour middle layer on top of bottom layer.
  13. Place back in freezer.
  14. Next make top layer.
  15. Top Layer – Place banana, cashews, maple and water into blender and blend together. Then add in your coconut butter and coconut oil.
  16. Blend till creamy.
  17. Pull out 6in pan from freezer and and then pour top layer on top.
  18. You want the other layers to be semi-firm to the touch before pouring on new layer.
  19. Place cream cake in refrigerator to set.
  20. Needs to set for a few hours.
  21. Once cream cake is firm to touch remove from pan and carefully cut into slices.
  22. You may have to let it set at room temperature for about 10-15 minutes. Cake should be pretty easy to cut, but too soft.
  23. Enjoy.
  24. Store leftovers in fridge for 5-7 days, or freezer for longer shelf life.
  25. Makes a 6inch cake. Cut into either 6 or 8 slices.

Happy Holidays 🙂

Do you like peppermint cakes? What are you making for Christmas for dessert?


blog signature

* recipe shared on thank your body thursday #58

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Gillian December 19, 2013 - 8:56 am

Miss you ladies – this looks like heaven!!!

purelytwins December 19, 2013 - 9:26 am

miss you too Gillian!!! xoxo

Emma December 19, 2013 - 9:39 am

I most definitely remember that first dessert! This one does look even better, if that’s possible! I love mint desserts, especially when they’re rich and creamy 🙂

purelytwins December 19, 2013 - 11:09 am

thanks Emma 🙂 we love rich and creamy too! hugs

Christina December 27, 2013 - 1:08 pm

My son has a peanut and cashew allergy, is there anything you would recommend for a substitute? He can have almonds but I haven’t tried other nuts. All of your recipes look so awesomely good!!

purelytwins December 27, 2013 - 1:55 pm

you could use almonds to replace the cashews, might not get as creamy, another one is macadamia nuts not sure if he can have those, but they might work.

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Raw cakes never cease to amaze me 🙂 Gorgeous colours!

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