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White Chocolate Peppermint Protein Cheesecakes

No bake mini protein cheesecakes with a rich chocolate crust, creamy peppermint filling, and fluffy whipped coconut cream topping. A festive, high-protein treat that is indulgent, refreshing, and perfect for make-ahead desserts or healthy holiday snacks.🤍🍰
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword clean eating dessert or snack, coconut peppermint protein mini cheesecakes no bake, healthy mini cheesecakes with protein, mini peppermint protein cheesecakes, white chocolate peppermint protein cheesecakes
Servings 8

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.
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