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no-bake creamy peppermint cups are cut open and stacked on each other. It shows the creamy peppermint filling. A candle burns in the background with an old school baking tin.
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No-bake Creamy Peppermint Cups - Ngā Kapu Hioi

These No-bake Creamy Peppermint Cups have a crispy peppermint chocolate shell and a creamy peppermint cheesecake filling. The perfect bite.
Course Dessert
Cuisine After dinner mints
Keyword after dinner mints recipe, chocolate peppermint bites, chocolate peppermint cheesecake bites, chocolate peppermint cups, mini chocolate peppermint cups, peppermint patty recipe, te reo Māori
Prep Time 30 minutes
Chill Time: 1 hour
Total Time 1 hour 30 minutes
Servings 16 mini peppermint cups

Equipment

  • 2 x mini cupcake tins

Ingredients

The Chocolate Cases - Ngā Kapu Tiakarete

  • 16 pieces (100 g) tiakarete hīoi (peppermint chocolate)
  • 1 tbsp hinu kokonati (coconut oil) or other neutral oil.

The Peppermint Cream - Te Kirīmi Hīoi

  • 50 g pata kūteretere (softened butter)
  • 1 C (80 g) puehu huka (icing sugar)
  • 2 ¼ tsp waitāwhara hīoi (peppermint essence)
  • 75 g kirīmi tīhi (cream cheese, room temperature)
  • 12 pieces (75 g) tiakarete hīoi (peppermint chocolate)

White Chocolate Decorations - Ngā Whakarākei Tiakarete Mā (Optional)

  • 80 g tiakarete mā (white chocolate)
  • 1 x 20 cm x 10 cm piece of bubble wrap

The Chocolate Lids - Ngā Taupoki Tiakarete

  • 12 pieces (75 g) tiakarete hīoi (peppermint chocolate)
  • 1 teaspoon hinu kokonati (coconut oil) or other neutral oil.

Instructions

Melt the Chocolate for the Cases:

  • Chop the tiakarete (chocolate) in to chunks. 
  • Add the tiakarete hīoi (peppermint chocolate) and hinu kokonati (coconut oil) to a heat-proof bowl.
  • Melt it gently in a heat-proof bowl that is sitting over a pot of barely simmering water (around 3 cm deep). Make sure the bowl is not touching the water. You can also do this in 15 second bursts in the microwave, stir gently after each 15 seconds. 
  • With both melting methods, only melt ¾'s of the tiakarete (chocolate) and then remove from the heat. Stir gently until it is all melted. 

Prepare the Paper Cases

  • Divide 16 mini paper cases between two mini cupcake trays.

Add the Chocolate in to the Cases:

  • Add a teaspoon of the melted tiakarete (chocolate) to each cupcake case, spread it up the sides, pressing well in to the groves.
  • Whakamātaohia (refrigerate) for 15 minutes until the tiakarete (chocolate) is set.

Whip the Creamy Peppermint Mixture:

  • Add the pata kūteretere (softened butter), puehu huka (icing sugar) and waitāwhara hīoi (peppermint essence) to a large bowl.
  • Whakapāhukahukatia mō te 5 miniti (whip it for 5 minutes)
    The mixture should light and fluffy in colour and texture.
  • Add the kirīmi tīhi (cream cheese) and whip for a minute until smooth.
  • Finely chop the tiakarete hīoi (peppermint chocolate) and then fold it through the ranunga kirīmi (cream mixture).
  • Add the kirīmi (cream) to the set chocolate cups and smooth out the tops with a teaspoon.
  • Return them to the fridge and chill for 25 minutes.
  • Note: If you are making the white chocolate decoration, do it now so it sets before you add the lids. If not, skip this step and make the lids.

Melt the White Chocolate (Optional):

  • If you don't want to do the decoration just skip to the 'Melt the Chocolate for the Lids' section.
  • Chop the tiakarete mā (white chocolate) in to fine pieces and add it to a heat-proof bowl. 
  • Melt it the same way you melted the peppermint chocolate above.

Spread the Chocolate on the Bubble Wrap:

  • Spread the tiakarete mā (white chocolate) directly on to the bubble wrap, press in to all the groves with a spatula.
  • Refrigerate for 20 minutes or until it is set.

Melt the Chocolate for the Lids:

  • Melt the tiakarete hīoi (peppermint chocolate) and hinu kokonati (coconut oil) in the same manner that you did with the other tiakarete (chocolate ).
  • Once it is melted and smooth, add a small teaspoon of the melted chocolate on to each of the chilled cups.

Add the White Chocolate Decoration:

  • If you are using the white chocolate decoration, add this on to the taupoki (lids) before the peppermint chocolate sets.
  • Simply peel the bubble wrap off the tiakarete mā (white chocolate) and break in to little shards.
  • Dust with edible glitter if that is your vibe.
  • Refrigerate for 30 minutes or until the chocolate is set.

Serve the No-bake Creamy Peppermint Cups:

  • Store in a sealed container and store in the refrigerator.
  • These are best eaten straight from the fridge and will keep for at least a week.

Turn the No-bake Creamy Peppermint Cups in to a Gift:

  • They make the perfect gift.
    Add them to an old school cookie tin, line it with baking paper, wrap them up in a bow and give them to your love ones.
  • Make sure the have been refrigerated well before taking them in the car. No one wants a melted gooey mess of a gift. Just saying! 😂