If you are looking for a show-stopping dessert that feels festive, indulgent, and decadent – but still aligns with your healthy eating goals – these no bake mini White Chocolate Peppermint Protein Cheesecakes are exactly what you need. With a rich chocolate crust, creamy peppermint cheesecake filling, and a fluffy whipped coconut cream topping, they deliver classic dessert vibes with a nourishing, protein-packed twist.
These mini cheesecakes are perfect for the holidays, special occasions, or anytime you want a dessert that looks impressive without requiring hours in the kitchen. There is no oven involved, no complicated techniques, and no refined sugar overload. Just simple ingredients, a few easy steps, and a freezer or fridge to do the hard work for you.
The chocolate crust forms the perfect base. Made with oats, cocoa, and a touch of coconut oil, it’s soft yet sturdy, rich without being heavy, and pairs beautifully with the cool peppermint filling. It adds that familiar “chocolate biscuit base” flavour we all love – without needing butter or baking.
The star of this recipe is the peppermint cheesecake filling. Thick Greek yogurt or blended cottage cheese creates a creamy, tangy base that mimics traditional cheesecake while boosting protein. White chocolate protein powder adds sweetness and that classic white chocolate flavour, while peppermint extract brings a refreshing, festive lift. The result is a smooth, mousse-like cheesecake layer that is both indulgent and light.
Topping these mini cheesecakes with whipped coconut cream takes them to the next level. Light, airy, and subtly sweet, it balances the richness of the cheesecake and adds a bakery-style finish. A sprinkle of dark chocolate shavings or crushed peppermint makes them look just as good as they taste.
Because they are mini, these cheesecakes are naturally portion-controlled, making them ideal for mindful indulgence. They store beautifully in the freezer, so you can make them ahead of time and always have a protein-rich dessert ready when cravings strike.
These no-bake cheesecakes are proof that healthy desserts don’t have to feel like a compromise. They are creamy, chocolatey, minty, and satisfying = everything you want in a dessert, with added protein to keep you fuller for longer. Whether you are serving guests or treating yourself, these mini cheesecakes are guaranteed to impress. ⚡
White Chocolate Peppermint Protein Cheesecakes
Ingredients
Chocolate Crust
- 1 cup rolled oats
- 1/2 cup desiccated coconut
- 2 tablespoons cocoa powder
- 2 tablespoons maple syrup or honey
- 2 tablespoons coconut oil, melted
Peppermint Cheesecake Filling
- 1 1/2 cups thick Greek-style yogurt or blended cottage cheese
- 1` scoop white chocolate or vanilla protein powder
- 2 tablespoons cream cheese, softened to room temperature
- 2-3 tablespoons honey or maple syrup (to taste)
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
Whipped Coconut Cream Topping
- 1 13.5oz can coconut cream, full fat (solid part only) *see note below
- 1-2 tablespoons honey or maple syrup
- 1/2 teaspoon vanilla extract
- Natural red food coloring or beetroot powder, (optional)
Optional Garnish
- Dark chocolate shavings
- Crushed peppermint candy or candy canes
Instructions
- Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these bites to allow coconut cream to separate.Line a muffin tin with 8-10 paper liners. Or use a silicone muffin pan.Blend oats into a coarse flour. Add cocoa powder, honey, and melted coconut oil. Mix until combined.Press a tablespoon of the crust mixture into the base of each liner. Place in the freezer while preparing the filling.
Peppermint Cheesecake Filling
- In a bowl or blender, mix yogurt (or cottage cheese), protein powder, cream cheese, sweetener, peppermint extract and vanilla until smooth. Spoon the filling evenly over the crusts and smooth the tops. Freeze for at least 3–4 hours, or untli firm.
Whipped Coconut Cream Topping
- Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.In a medium bowl, whip the hardened coconut cream with the sweetener and vanilla extract until it holds stiff peaks. Swirl in a few drops of food coloring, if desired. Do not mix in fully.Pipe or dollop the whipped cream on top of the cheesecakes. Sprinkle with crushed peppermints, if desired.Store in an airtight container in the freezer for up to 2 weeks. Allow to thaw for 5–10 minutes before serving for the best texture.
If you are looking for more delicious, healthy, protein-rich, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites
