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peppermint cheesecake mini's

Peppermint Crunch Mini Cheesecakes


  • Author: Natalie Way
  • Total Time: 50
  • Yield: 6 to 8 cupcakes 1x
  • Diet: Gluten Free

Description

These adorable little dairy-free peppermint cheesecake cupcakes are filled with smooth cream cheese and pieces of crushed candy canes. The perfect festive holiday dessert!


Ingredients

Scale

Graham Crust

  • 6 ounces gluten-free graham crackers
  • 1 stick Earth Balance Butter melted = 1/2 cup

Cheesecake Filling

  • 18 ounce container dairy-free cream cheese (softened in microwave for 20 sec )
  • 1/4 tsp. peppermint extract
  • 1 egg at room temp.
  • 3/4 cup sugar
  • 5 tablespoons Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
  • 3 tablespoons gluten-free crushed candy canes + more for sprinkling on top of cupcakes for topping.

Peppermint Frosting

  • 1 stick Earth Balance Butter ( Softened ) = 1/2 cup
  • 2 tbsp. unsweet coconut milk
  • 1/4 tsp. peppermint extract
  • 2 cups powdered sugar

 


Instructions

  1. Preheat oven to 350 degrees. Line cupcake tin with 8 cupcake liners and lightly grease with cooking spray.
  2. Add gluten-free graham crackers to food processor and pulse until crackers form a fine crumble.
  3. Add melted butter to graham crackers and pulse again until thoroughly combined.
  4. Scoop 1 tablespoon of graham cracker mixture into each cupcake liner and firmly press down into the liner and then set aside.
  5. In a large bowl add the softened cream cheese and beat with an electric mixer until smooth.
  6. Add the peppermint extract, egg, and sugar and beat on medium-high speed until smooth – about 2 minutes.
  7. Add flour and beat for 45 to 60 more seconds.
  8. Gently fold in crushed candy canes.
  9. Use a cookie scoop and scoop cream cheese filling into each cupcake liner filling it to just below the rim.
  10. Place into the oven on the middle rack and bake for 25 to 30 minutes.
  11. Remove from oven and let cool for 15 minutes, then cover in plastic wrap and place into the refrigerator for 3 hours to set.
  12. Right before you pull the cupcakes out of the fridge to serve, start making the frosting.
  13. In a large bowl add softened butter and peppermint extract. Beat with an electric mixer until smooth.
  14. Add powdered sugar in increments mixing between each addition, add in coconut milk and mix until smooth and fluffy.
  15. Place frosting in a piping bag and pipe onto cupcakes.
  16. Top with more crushed candy canes. Serve and enjoy – Happy New Years!
  • Prep Time: 20
  • Cook Time: 30
  • Category: american
  • Method: bake
  • Cuisine: dessert

Keywords: peppermint crunch mini cheesecakes, peppermint cheesecake cupcakes, dairy-free, gluten-free