Ingredients
For The Cheesecake:
- 3 8-ounce packages dairy-free cream cheese softened to room temperature
- 1/2 cup + 2 tablespoons erythritol sweetener
- 1 container vanilla nondairy yogurt alternative
- 1 1/2 teaspoons peppermint extract
For The Chocolate Cups:
- 8 ounces dairy-free dark chocolate plus additional for easier melting
- 1 1/2 tablespoons coconut oil
- Crushed candy canes for garnish (optional)
Instructions
Make The Cheesecake Filling:
- In a large bowl, using an electric hand mixer, beat together the cream cheese and sweetener until well combined.
- Add the yogurt and peppermint and blend until well combined. Cover and refrigerate until set, about 3-4 hours.
Make The Chocolate Cups:
- Place the chocolate and coconut oil in a medium microwave-safe bowl. Melt at 50% power in 30-second intervals, stirring between each, until the mixture is smooth and melted.
- Using a small, clean paintbrush, brush the melted chocolate inside 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 to help keep their shape. Freeze until firm, about 5-8 minutes.
- Repeat the process until you've used all the chocolate and the liners contain thick cups of chocolate. Freeze until totally hard, at least 20 minutes.
Assemble The Cheesecake Cups:
- Once the chocolate cups are frozen hard and the filling has chilled until set, gently peel away the paper liners.
- Use a piping bag to pipe the set cheesecake filling into the chocolate cups.
- Just before serving, sprinkle with crushed candy canes, if desired.