How are the chocolate cups made for this recipe?

The chocolate cups are made by melting dairy-free dark chocolate with coconut oil, then brushing multiple coats into muffin liners, freezing between each layer until firm.

What type of cream cheese should I use for the cheesecake filling?

You should use three 8-ounce packages of dairy-free cream cheese, softened to room temperature, as the base for the creamy peppermint cheesecake filling.

How long does the peppermint cheesecake filling need to set?

The peppermint cheesecake filling needs to be covered and refrigerated for approximately 3-4 hours to set properly before it can be piped into the chocolate cups.

Can I omit the crushed candy canes from the garnish?

Yes, the crushed candy canes are listed as an optional garnish. You can choose to omit them if you prefer, or substitute with another topping.

What is the best way to store these Chocolate No Bake Peppermint Cheesecake Cups?

These cheesecake cups should be stored in the refrigerator to keep the dairy-free cream cheese filling firm and prevent the chocolate shells from melting or softening.

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Chocolate No Bake Peppermint Cheesecake Cups
[Vegan]

TK By: Taylor Kiser

Author Bio

Taylor is the blogger, recipe developer, photographer, and general mess maker behind Food Faith Fitness. Her... Read More

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Chocolate No Bake Peppermint Cheesecake Cups [Vegan]

242

Dairy Free

Creamy dreamy spirals of velvety smooth vegan cheesecake goodness hugged by a thin, rich and perfectly crispy chocolate shell. Get in the holiday spirit with these little delights!

Ingredients You Need for Chocolate No Bake Peppermint Cheesecake Cups [Vegan]

For the Cheesecake:

3 Packages of dairy-free cream cheese, softened to room temperature (8 oz each)
1/2 Cup and 2 tablespoons Erythritol Sweetener
1/2 cup of vanilla dairy-free yogurt
1 1/2 teaspoon peppermint extract

For the Chocolate Cups:

8 Oz Dairy-free dark chocolate
1 1/2 tablespoons of coconut oil
Crushed candy canes, for garnish (optional)

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How to Prepare Chocolate No Bake Peppermint Cheesecake Cups [Vegan]

In a large bowl, using an electric hand mixer, beat together the cream cheese and sweetener until well combined.
Add in the yogurt and peppermint and blend until well combined. Cover and refrigerate until set, about 3-4 hours.
Place the chocolate and coconut oil in a medium microwave-safe bowl and melt using 30 second intervals and 50% power, stirring between each interval, until the chocolate is smooth and melted.
Use a small paintbrush and brush the chocolate in the center, and up the sides, of 12 muffin liners. It doesn't have to be perfect as you'll be doing more coats.
Place the liners into a muffin tin, so they keep their shape, and freeze until form - about 5-8 minutes.
Repeat the process until you've used all the chocolate and the cups have some thickness. (Read Notes) Freeze until totally hard.
Once firm, gently peel away the paper liners. Once you get a good piece, they come off super easy!
Pipe the set cheesecake into the chocolate cups and sprinkle with crushed candy canes.
DEVOUR!

Notes

You only need 8 oz to make the cups, but melting 9 or 10 oz is recommended, as it makes it easier if you have a little too much! Also make sure you use DARK chocolate. If you have an electric griddle (like for pancakes) it helps A LOT if you heat it on very low heat, place a kitchen towel on top, and put your bowl of melted chocolate on top of that. This keeps the chocolate smooth and melted while you work. Don't garnish with candy canes until serving, or the colors of the candy canes melt into the cheesecake and it doesn't look as pretty 🙂

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.