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These mini peppermint pie cups are the easiest no-bake dessert for the holidays! They’re gluten-free, dairy-free and can be made AIP.

A few containers of mini peppermint pie cups sitting on a counter.

Peppermint pie has been on my list to make for the holidays for years now! It’s beautiful, yummy, but has always seemed like a lot of extra work on top of everything else that goes on during the holidays. This year, I decided to finally tackle it by making it as easy and approachable as possible… no baking, no pie crust, just a simple little dessert in a cup that’s just as tasty as the full pie.

These mini peppermint pie cups are gluten-free, egg-free, dairy-free, artificial food dye-free, and can be modified to be AIP!

Why you’ll love these Mini Peppermint Pie Cheesecake Cups

  • A non-bake recipe! I love holiday baking, but sometimes an easy no-bake recipe with holiday flavors hits the spot!
  • It’s the perfect allergen friendly holiday treat. These mini peppermint pie cups are gluten-free, egg-free, dairy-free, artificial food dye-free, and can be modified to be AIP!

The Ingredients for Mini Peppermint Pie Cheesecake Cups

  • Chocolate Cookies and Coconut Oil. This makes the crust. For the cookies I would use this for gluten-free and this for AIP.
  • Coconut Yogurt. I use the brand Culina.
  • Coconut Cream. You can use canned coconut cream or the cream that hardens on the top of a can of coconut milk.
  • Maple Syrup. To sweeten this without refined sugar.
  • Natural Red Food Color. I use Beet Powder for this.
  • Peppermint Extract. To give that great peppermint flavor.
  • Water and Gelatin. Because this is a no bake recipe, you can’t use an egg in place of the gelatin egg. You can however try 1 tsp of agar to make it vegan.
  • Whipped Coconut Cream and Crushed Candy Cane. These are optional but delicious for topping!

How to make Peppermint Pie Cups

  • Step One. Make the crust with cookies and coconut oil and then press down into 4 small dessert cups. Chill in the fridge.
  • Step Two. Blend the coconut cream, coconut yogurt, maple syrup, food coloring, and peppermint extract.
  • Step Three. Make the gelatin egg and combine with the blended mixture.
  • Step Four. Add the cheesecake filling to the crusts.
  • Step Five. Allow to set in the fridge.
  • Step Six. Top with whipped coconut cream and crushed candy canes if desired and enjoy!

A blender after mixing up the peppermint filling and a bowl making the pie crust mixture.

Tips & Tricks

  • Adjust the peppermint to taste. For me, I find peppermint flavors to be very strong, especially for no-cook recipes like this. However, my husband likes this recipe with twice the peppermint than I prefer, so I recommend tasting the filling and adjusting to your liking.
  • Adjust the color to your liking. Beet powder has a strong color, so start light, and add more to your liking.

Can you make this recipe with eggs instead of gelatin?

This recipe will not work with eggs since it’s a no-cook recipe. You can however try 1 tsp of agar to make it vegan.

A spoon with a bite of mini peppermint pie cups on it.

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Mini Peppermint Pie Cheesecake Cups {Gluten & Dairy Free}

★★★★★

5 from 1 reviews
  • Author: Michelle
  • Total Time: 20 mins
  • Yield: 4 servings 1x
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Ingredients

Units Scale

For the crust

For the filling

  • 5 oz coconut yogurt (I use the brand Culina)
  • 1 3/4 cup coconut cream
  • 3 tbsp maple syrup
  • Pinch of natural red food color (I use Beet Powder)
  • 1 tsp peppermint extract
  • 3 tbsp water
  • 1 tbsp gelatin

For topping

Instructions

For the crust

  1. Add the cookies to a food processor and process until they’re finely crumbled. Add the coconut oil and process for 5-10 seconds to combine.
  2. Evenly divide the crust among 4 small dessert cups and press down. Transfer to the fridge while you make the filling.

For the filling 

  1. Clean out the food processor and add the coconut cream, coconut yogurt, maple syrup, food coloring, and peppermint extract. Blend until combined, adding more food coloring if you want a deeper color, or more peppermint if you want a stronger peppermint flavor.
  2. Pour the water into a small saucepan and evenly sprinkle the gelatin over the water. Allow to sit for 2-3 minutes to allow to harden. Place on the stovetop set to low heat for 1-2 minutes until the mixture is fully liquid. Remove from heat. Use a whisk or milk frother to blend the gelatin mixture until frothy. Add the gelatin mixture to the food processor and pulse for 3-5 seconds to combine.
  3. Pour the cheesecake filling over the crust, evenly filling the dessert cups.
  4. Transfer to the fridge for 3-4 hours or until the filling is totally set.
  5. Serve the cups topped with whipped coconut cream and crushed candy canes if desired.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Prep Time: 20 mins
  • Method: no-cook
  • Cuisine: Global

Nutrition

  • Serving Size: 1 serving
  • Calories: 472
  • Fat: 17.1g
  • Carbohydrates: 23.3g
  • Fiber: .4g
  • Protein: 3.4g