Peppermint Mocha Shakeology Mini Vegan Cheesecakes

Peppermint Mocha Shakeology Mini Vegan Cheesecakes

Get ready — Peppermint Mocha Plant-Based Vegan Shakeology is making a comeback on November 2, 2021, in the U.S. and Canada!

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 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.

And don’t miss our other Peppermint Mocha Plant-Based Vegan Shakeology recipes:

No-Bake Peppermint Mocha Shakeology Cake Pops
Peppermint Mocha Shakeology Protein Bites
Peppermint Mocha Shakeology Pudding
Peppermint Mocha Shakeology Cannoli Cups

Don’t have Shakeology yet? Talk to your Team Beachbody Coach or get it here.

*Not all Shakeology flavors may be available in your market.

Mini vegan cheesecake

Mini vegan cheesecake
4.5 from 16 votes

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.

Keyword Shakeology
Prep Time 30 mins
Cook Time 0 mins
Total Time 2 hrs 30 mins
Servings 4 servings, 1 cheesecake each
Calories 278 kcal
Author Beachbody


  • Silicone muffin mold
  • 16 chocolate whole-grain graham crackers, crushed
  • 1 Tbsp. + 1 tsp. melted extra-virgin coconut oil
  • 2 packets Peppermint Mocha Shakeology
  • cup canned coconut milk
  • ½ cup dry-roasted cashews, soaked in hot water for 30 minutes


  1. Place graham crackers and coconut oil in a food processor; cover. Pulse to combine.

  2. 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.

  3. Combine Shakeology, coconut milk, and cashews in a blender; cover. Blend until smooth.

  4. Pour equal amounts into each muffin cup. Set in the freezer for at least 2 hours.

  5. Serve immediately, or keep frozen in an airtight container for up to 1 week.

Recipe Notes

 No Dairy, High in Protein, Ovo-Lacto Vegetarian, Vegan

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Peppermint Mocha Shakeology Mini Vegan Cheesecakes
Amount Per Serving (1 servings)
Calories 278 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 6g38%
Sodium 213mg9%
Carbohydrates 26g9%
Fiber 4g17%
Sugar 10g11%
Protein 12g24%
* Percent Daily Values are based on a 2000 calorie diet.

Love this recipe? You can get more delicious recipes like this, meal preps, and more with the 2B Mindset and Portion Fix nutrition programs on Beachbody On Demand.

Container Equivalents
½ Red
1 Yellow
½ Blue
2 tsp.

½ Red
1 Yellow B
½ Blue
2 tsp.

2B Mindset Plate It!
Enjoy as an occasional treat. Be sure to track it.

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