Peppermint and Triple Chocolate “Cheesecake” Bites

I love combining chocolate with peppermint! Just a bite of this sweet confection seems to completely satisfy me with its luscious goodness. This is a perfect dessert tidbit for the Holidays!


The crust of these decadent bites is made from Newman-O’s, a cookie that looks similar to Oreo cookies but the ingredient list is very different. Oreo cookies contain hidden trans fat which is unhealthy while the Newman-O’s contain none and instead are made with organic, more healthy ingredients. The cacao powder is an ingredient packed with antioxidants and is a powerful cancer-fighter. Chocolate contains compounds that produce the feeling of pleasure and boost your mood! The agave inulin is a super fiber that not only works like fiber, but also as a prebiotic to promote complete intestinal health. The stevia is not only a natural sweetener but also helps reduce blood pressure and can help stabilize blood sugar levels. Even the peppermint in the crushed candy canes have healing properties related to its smooth muscle relaxing ability.


1 (9 oz.) pkg. Newman-O’s chocolate creme filled chocolate cookies
8 oz. semi-sweet vegan chocolate chips
8 oz. pkg. non-dairy cream cheese (Tofutti)
3 T agave inulin powder
1/4 cup raw cacao powder*
1/4 t stevia (Sweetleaf)
1/2 cup non-dairy sour cream (Tofutti)
1 1/2 t baking powder
1 T egg replacer (Ener G)
1/4 cup water
4 oz. unsweetened baking chocolate
2 T non-hydrogenated margarine (Earth Balance)
1 T agave nectar
1/4 cup crushed candy canes

Preheat oven to 350°F. Line an 8″x8″ baking pan with foil.  Place all the cookies in a food processor and whirl until finely ground to crumbs. Press crumbs into the lined baking pan. Melt the 8 oz. of semi-sweet chocolate very carefully in a microwave or in a double boiler, stirring as necessary. Place the next 8 ingredients to a food processor and blend well. Add the melted chocolate and process until well blended. Pour the filling over the crust and bake 35 minutes or until the filling puffs slightly around the edges and is wobbly in the center. Cool. Melt the 4 oz. unsweetened chocolate with the non-hydrogenated margarine and agave nectar. Spread evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, then refrigerate overnight. Cut into small squares. Serve chilled or at room temperature.
©Janice Moreland

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This entry was posted in agave inulin powder, agave nectar, cacao powder, candy canes, non-hydrogenated margarine, semi-sweet chocolate chips, soy cream cheese, soy sour cream, Stevia and tagged , , , , , , , , , , , , , , , . Bookmark the permalink.

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