Chocolate No Bake Peppermint Cheesecake Cups
User Reviews
5
Chocolate No Bake Peppermint Cheesecake Cups
Description
This dessert begins by blending dairy-free cream cheese with erythritol sweetener, vanilla almond yogurt, and peppermint extract to make a smooth, minty cheesecake filling. The filling is chilled for several hours to firm up. Simultaneously, dark chocolate is melted with coconut oil and brushed in layers inside muffin liners to form sturdy cups once frozen.
After peeling away the liners, the chilled cheesecake is piped into the chocolate cups. Optional crushed candy canes can garnish the cups at serving to add color and crunch without melting into the dessert. The combination of creamy peppermint filling and crisp dark chocolate shells makes these cups a refreshing, festive treat.
The recipe notes recommend melting slightly extra chocolate to ease coating and advise keeping candy cane garnish until serving to maintain appearance. Using dark chocolate is important to balance the sweetness of the filling.
Ingredients
For the cheesecake:
- 3 cream cheese softened to room temperature (8 ounces each, dairy-free, package
- 1/2 cup erythritol sweetener plus 2 tablespoons
- 1 almond milk yogurt Vanilla Silk brand, yogurt alternative, container
- 1 1/2 teaspoons peppermint extract
For the chocolate cups:
- 8 ounces dark chocolate dairy-free
- 1 1/2 tablespoons coconut oil
- candy canes for garnish (optional, crushed
Instructions
- 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.
To make the cups:
- 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
- Melt 9 to 10 ounces of dark chocolate to ensure sufficient coating for sturdy cups.
- Use dark chocolate to avoid overly sweet dessert balance.
- Keep candy cane garnish off until serving to prevent color bleeding into cheesecake.
- Use a low heat source like a warmed griddle to keep melted chocolate smooth while layering cups.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12People
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 1mg | 0% |
| Sodium | 5mg | 0% |
| Potassium | 136mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 11IU | 0% |
| Calcium | 14mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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