No Bake Peppermint Cheesecake Bites

No Bake Peppermint Cheesecake Bites: A Festive, Healthy Treat!

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There's something magical about the combination of rich, creamy cheesecake and the cool, refreshing zing of peppermint. It’s the taste of holiday cheer, of cozy nights by the fire, and of festive celebrations. But what if I told you you could capture all that magic in a bite-sized, no-bake treat that’s surprisingly good for you? Get ready to fall in love with these No Bake Peppermint Cheesecake Bites! These little cups are the perfect solution for when you need an impressive dessert but don't have hours to spend in the kitchen. They require zero baking, just a handful of simple ingredients, and they come together in a flash. I originally created this recipe during a hectic holiday season when my oven was already occupied with a turkey, and I needed a last-minute dessert that would wow my guests. The result was an instant family favorite! If you’re a fan of my No-Bake Chocolate Peanut Butter Cups, you are going to adore this festive, minty twist. So, let’s ditch the complicated recipes and create something incredibly delicious and easy. Your new favorite holiday dessert is just a few steps away!

What is No Bake Peppermint Cheesecake Bites?

So, what in the world are these "No Bake Peppermint Cheesecake Bites," you ask? Are they cheesecake? Are they mints? Are they little cups of frozen joy? The answer is a resounding yes to all of the above! I call them "bites" because they're the perfect one-or-two-bite treat that satisfies your sweet tooth without the guilt. The name is a mouthful, but so is each delicious morsel! The origin story is simple: I wanted all the decadent flavor of a classic peppermint cheesecake but in a portion-controlled, no-fuss format. Why spend hours on a water bath and worrying about cracks when you can just blend, pour, and freeze? They prove the classic saying, 'the way to a person’s heart is through their stomach,' and let me tell you, these bites will win over every heart at your table. Ready to make some magic? Let’s get started!

Why You’ll Love This No Bake Peppermint Cheesecake Bites

Once you try these irresistible bites, you'll understand why they're a staple in my holiday recipe box. Here’s why you’ll be obsessed:

• Incredibly Creamy & Dreamy: The star of the show is the luxuriously smooth cheesecake layer. Made with soaked cashews, it achieves a rich, velvety texture that rivals any traditional baked cheesecake, but without any dairy! The combination with the crunchy, chocolatey crust is a textural dream come true.
• Shockingly Simple & Budget-Friendly: Forget expensive store-bought desserts or complicated baking projects. This recipe uses wholesome, affordable ingredients you can feel good about. Making them at home means you control what goes in, saving you money and providing a healthier alternative for your family.
• Festive & Flavorful Toppings: The crowning glory is the sprinkle of crushed candy cane on top. It adds a beautiful pop of festive color and an extra burst of cool peppermint flavor that makes these bites look and taste like a professional bakery creation. If you enjoy the fun, customizable nature of my No-Bake Chocolate Peanut Butter Cups, you'll love getting creative with these!

Convinced yet? Grab your food processor, and let’s make a batch!

How to Make No Bake Peppermint Cheesecake Bites

Quick Overview

This recipe is the epitome of easy and satisfying. With no baking required, you simply create a nut-and-date crust, whip up a smooth, creamy peppermint filling in your blender, layer them together, and freeze. The hardest part is waiting for them to set! The entire active prep time is just 20 minutes, making this the perfect last-minute dessert.

Key Ingredients for No Bake Peppermint Cheesecake Bites

For the Chocolate Crust:

• 1/2 cup pitted medjool dates, soaked for at least 10 minutes in boiling hot water
• 1/2 cup almonds
• 1/2 cup cashews
• 2 tablespoons cacao powder
• Pinch of salt
• 1/2 teaspoon peppermint extract
• 2 tablespoons dairy-free chocolate chips

For the Raw Cheesecake Layer:

• 1 1/2 cups cashews, soaked for at least 2 hours
• 1/2 cup + 2 tablespoons almond milk
• 4 tablespoons coconut oil, melted
• 3 tablespoons maple syrup
• 1/4 teaspoon peppermint extract

Optional Toppings:

• Sprinkle crushed candy cane on top of each cup

Step-by-Step Instructions

1. Soak Your Ingredients: First, place the cashews for the cheesecake layer in a bowl and cover with hot water. Let them soak for at least 2 hours. At the same time, place the pitted dates for the crust in a separate bowl and cover with boiling hot water. Let them soak for about 10 minutes to soften. Drain both before using.
2. Make the Crust: In the bowl of a food processor, combine the 1/2 cup almonds, 1/2 cup cashews, cocoa powder, and salt. Pulse until the nuts are finely ground and the mixture resembles coarse sand.
3. Combine the Crust: Add the soaked (and drained) dates, 1/2 teaspoon peppermint extract, and the chocolate chips to the food processor. Blend until the mixture comes together and starts to form a ball. If it seems too dry, add a tablespoon of the date soaking water to help it bind.
4. Create the Cheesecake Filling: Now, for the filling. Combine the soaked (and drained) 1 1/2 cups of cashews, almond milk, melted coconut oil, maple syrup, and 1/4 teaspoon peppermint extract in a high-speed blender. Blend on high until the mixture is completely smooth, creamy, and silky. This may take a few minutes, so be patient! Scrape down the sides as needed.
5. Assemble the Bites: Line a standard muffin tin with 10 silicone or parchment paper liners. Divide the crust mixture evenly between the cups. Using a small glass, a spoon, or your fingers, press the crust down firmly and evenly into the bottom of each cup until it is packed down and flat.
6. Add the Filling & Toppings: Carefully spoon or pour the cheesecake mixture over the crust in each cup. Use a small spatula or the back of a spoon to spread it until relatively smooth and flat. Immediately garnish with the crushed candy cane, if using.
7. Freeze to Set: Place the entire muffin tin in the freezer for at least 1-2 hours, or until the cups are completely firm to the touch.
8. Serve and Enjoy: Once set, you can pop the bites out of the liners. Consume them directly from the freezer for a firm, ice-cream-like texture, from the fridge for a softer, creamier cheesecake feel, or allow them to thaw at room temperature for about 20 minutes. Store any leftovers properly (see tips below).

What to Serve No Bake Peppermint Cheesecake Bites With

These bites are fantastic on their own, but they can be the star of a larger dessert spread! For a truly decadent experience, serve them with a drizzle of warm chocolate ganache or a dollop of coconut whipped cream. They pair beautifully with a hot mug of rich Slow Cooker Hot Chocolate or a refreshing glass of peppermint tea. For a holiday dessert board, arrange them alongside other no-bake treats like energy balls and fresh fruit.

Top Tips for Perfecting No Bake Peppermint Cheesecake Bites

• Soaking is Non-Negotiable: Don’t skip soaking the cashews and dates! Soaking the cashews for the full 2 hours (or overnight) is crucial for achieving a super smooth, non-gritty filling. Soaking the dates makes them sticky and pliable for the perfect crust.
• Blender Power Matters: Use a high-speed blender (like a Vitamix or Blendtec) for the cheesecake layer. A regular blender may struggle to get the cashews completely silky, leaving you with a gritty texture.
• Use a Muffin Tin for Easy Removal: I highly recommend using a silicone muffin pan or standard liners. This makes it incredibly easy to pop the frozen bites out without any sticking or breaking.
• Control the Mint: Peppermint extract can vary in strength. Start with the recommended amount and taste the filling (yum!) before adding more. You can always add, but you can't take away!
• No Candy Canes? No problem! You can omit them for a cleaner treat, or top with a drizzle of melted dark chocolate and a sprinkle of crushed almonds for a different look and texture.

Storing and Reheating Tips

Storing: These bites store beautifully. Keep them in an airtight container in the refrigerator for up to 1 week. For longer storage, place them in a freezer-safe bag or container; they will keep for up to 1 month in the freezer.

Reheating/Serving from Frozen: There's no need to reheat! Simply transfer a bite from the freezer to the refrigerator 20-30 minutes before you want to eat it for a softer, creamier texture. If you leave them at room temperature for too long, the coconut oil will cause them to become very soft, so I recommend eating them chilled or semi-frozen for the best experience.

No Bake Peppermint Cheesecake Bites (Printable Recipe)

Prep Time: 20 minutes + 2 hours soaking
Freeze Time: 1-2 hours
Total Time: 2 hours 20 minutes (plus soaking)
Yield: 10 bites
Category: Dessert
Method: No-Bake
Cuisine: American

Ingredients

For the Chocolate Crust:

• 1/2 cup pitted medjool dates, soaked
• 1/2 cup almonds
• 1/2 cup cashews
• 2 tablespoons cacao powder
• Pinch of salt
• 1/2 teaspoon peppermint extract
• 2 tablespoons dairy-free chocolate chips

For the Raw Cheesecake Layer:

• 1 1/2 cups cashews, soaked
• 1/2 cup + 2 tablespoons almond milk
• 4 tablespoons coconut oil, melted
• 3 tablespoons maple syrup
• 1/4 teaspoon peppermint extract

Optional Toppings:

• Crushed candy cane

Instructions

1. Soak 1 1/2 cups cashews for the filling in hot water for 2+ hours. Soak dates for crust in boiling water for 10 minutes. Drain both.
2. For the crust: In a food processor, combine almonds, 1/2 cup cashews, cacao powder, and salt. Pulse until finely ground.
3. Add soaked dates, 1/2 tsp peppermint extract, and chocolate chips. Blend until a dough forms. Add 1 tbsp water if too dry.
4. For the filling: In a high-speed blender, combine soaked 1 1/2 cups cashews, almond milk, melted coconut oil, maple syrup, and 1/4 tsp peppermint extract. Blend until completely smooth.
5. Line a muffin tin with 10 liners. Divide crust mixture and press firmly into the bottom of each liner.
6. Pour filling over the crusts. Smooth the tops and garnish with crushed candy cane.
7. Freeze for 1-2 hours, or until firm. Store in fridge or freezer.

Notes

A high-speed blender is essential for a silky-smooth cheesecake filling. The bites are best enjoyed slightly thawed from the freezer or chilled from the fridge.

Nutrition

Serving: 1bite | Calories: 300kcal | Carbohydrates: 23g | Protein: 7g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 1mg | Sodium: 27mg | Potassium: 343mg | Fiber: 3g | Sugar: 12g | Vitamin C: 1mg | Calcium: 64mg | Iron: 3mg

Recipe Rating

★ ★ ★ ★ ★

4.5/5

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