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5 from 1 review

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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5 from 1 review

Mini Peppermint Pie Cheesecake Cups {Gluten & Dairy Free}

Yield: 4 servings
Prep Time: 20 minutes
Total Time: 20 minutes
Author: Michelle
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Ingredients
 

For the crust

For the filling

  • 5 oz coconut yogurt, I use the brand Culina
  • 1 ¾ 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

  • 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.
  • Evenly divide the crust among 4 small dessert cups and press down. Transfer to the fridge while you make the filling.

For the filling 

  • 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.
  • 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.
  • Pour the cheesecake filling over the crust, evenly filling the dessert cups.
  • Transfer to the fridge for 3-4 hours or until the filling is totally set.
  • 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.
Serving: 1serving, Calories: 472kcal, Carbohydrates: 23.3g, Protein: 3.4g, Fat: 17.1g, Fiber: 0.4g
All nutrition facts are estimated and will vary.
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