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Export 9 ingredients for grocery delivery
Step 1
Add the gluten free sandwich cookies to a large food processor and process the cookies until fine crumbs.
Step 2
Melt the coconut oil and stir the melted oil into the cookie crumbs until well combined. Press the cookie crumb mixture into a pie pan and chill in the fridge while you mix the filling.
Step 3
In a medium bowl, beat the non-dairy cream cheese with a hand mixer until softened.
Step 4
Beat in the cocoa powder, powdered sugar, vanilla, peppermint extract, and half of the non-dairy whipped cream until well blended, stopping to scrape down the sides of the bowl a couple times to make sure it all gets mixed in.
Step 5
Fold in by hand the other half of the whipped cream into the cream cheese mixture until mixed well.
Step 6
Scoop the cheesecake mixture into the prepared cookie crust, and spread it out evenly. Chill for a few minutes while you prepare the white chocolate.
Step 7
Melt the white chocolate chips in a double boiler until melted completely. Drizzle the white chocolate on top of the cheesecake, then sprinkle crushed peppermint sticks on top of everything.
Step 8
Chill for 4+ hours until well set.
Step 9
Set out for about 15 minutes to soften the crust a little, then cut, and serve topped with coconut Reddi Whip or more So Delicious CocoWhip.
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