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.

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.