No Bake Mini Cheesecakes
An Ande’s Mint Recipe
*This post is not affiliated or sponsored by Andes Mints. All opinions and recipes are my own.
Looking for an easy, festive dessert that’s perfect for St. Patrick’s Day or any time of the year? These No Bake Mini Mint Cheesecakes are the ultimate crowd-pleaser! They’re creamy, minty, and topped with chopped Ande’s Mints—a favorite in our household, especially for my son, who’s absolutely obsessed with mint candies. Whether you’re celebrating a holiday or just craving something sweet, these mint chocolate cheesecakes are the perfect treat.
The best part? No baking required! With just a few simple ingredients, you can whip up these individual cheesecakes in no time. All you need is a bit of patience while they chill in the fridge. Trust me, it’s worth the wait!
Why You’ll Love These No Bake Mini Cheesecakes
- Easy & Quick: Easy prep with ingredients you may already have on hand, and no oven needed!
- Festive & Fun: Perfect for St. Patrick’s Day desserts, but versatile enough for Christmas, Easter, or any time you need a minty treat.
- Mint Chocolate Perfection: If you love Ande’s Mint candies as much as my son does, you’ll adore the flavor combo in these mint cheesecakes.
- Individual Servings: These cupcake-sized cheesecakes are perfect for parties, potlucks, or portion-controlled indulgence.
Ingredients for No Bake Mini Cheesecakes
For the Crust:
- 1½ cups chocolate graham cracker crumbs
(two of the individual “stay-fresh” packs of chocolate graham crackers) - I like using my rotary grater to crush up the graham crackers for a super fine texture.
- 6 tablespoons unsalted butter, melted
For the Filling:
- 16 oz cream cheese, softened
- ½ cup sugar
- 2 teaspoons mint extract
- Green food coloring (adjust to your desired shade)
- 1 cup heavy cream
For the Decoration:
- ½ cup chocolate chips, melted
- 8-10 Ande’s Mint candies, chopped
How to Make No Bake Mini Mint Cheesecakes
*printable recipe card is available at the bottom of this page
Step One: Prepare the Crust
Line a standard muffin tin with cupcake liners and set it aside. In a medium bowl, combine the chocolate graham cracker crumbs and melted butter. Mix until the crumbs resemble wet sand.
Using a heaping tablespoon, divide the crumb mixture among the cupcake liners. Press the crumbs firmly into the bottom of each liner using the bottom of a ¼ cup measuring cup. Set aside.
Step Two: Whip the Cream Separately
Add to a Stand Mixer bowl:
- heavy cream
- 2 tablespoons of the sugar (taken from the ½ cup total)
Beat on medium speed using the wire whisk attachment until stiff peaks form.
Remove whipped cream from the bowl and set aside.
(This may take several minutes depending on mixer speed and temperature of the cream.)
Step Three: Mix Cream Cheese Base
Add to the mixer bowl (be sure to remove the cream from step 2):
- 16 oz cream cheese, softened
- remaining sugar
- mint extract
- green food coloring
Beat on medium speed until just combined and smooth, scraping the sides as needed.
Step Four: Fold in Whipped Cream
Using a spatula, gently fold the whipped cream into the cream cheese mixture until combined.
Do not mix this step in the stand mixer.
Tip:
Whipping the cream separately helps the cheesecake filling become light, fluffy, and stable so the mini cheesecakes set properly when chilled.
Step Five: Assemble and Chill
Divide the filling evenly among the prepared cupcake liners, filling each one to the top. Use a spatula or the back of a spoon to smooth the tops.
Refrigerate the cheesecakes for at least 4 hours (or overnight) to allow them to set properly.
Step Six: Decorate and Serve
Once the cheesecakes are fully chilled and set, melt the chocolate chips in a microwave-safe bowl, stirring every 20 seconds until smooth. Do not overcook.
Add a dollop of melted chocolate on top of each cheesecake and sprinkle generously with chopped Ande’s Mint candies.
Serve chilled and enjoy!
Tips for the Perfect No Bake Mint Cheesecakes
- Use Full-Fat Cream Cheese: For the creamiest texture, stick with full-fat cream cheese. Low-fat versions can make the filling too runny.
- Chill Thoroughly: Don’t rush the chilling process! These no bake mini cheesecakes need at least 4 hours to set.
- Customize the Color: Add more or less green food coloring depending on how festive you want your green desserts to be.
- Crush the Graham Crackers Finely: I love using my rotary grater to get perfectly fine crumbs for the crust. It helps everything hold together better.
Variations for Different Holidays
While these Ande’s Mint cheesecakes are perfect for St. Patrick’s Day parties, you can easily tweak them for other holidays!
- Christmas: Add red and green sprinkles or swap the Ande’s Mints for crushed peppermint candies.
- Easter: Use pastel food coloring and top with mini chocolate eggs.
- Valentine’s Day: Swap the mint extract for vanilla and use pink food coloring. Decorate with heart-shaped sprinkles.
- Fourth of July: Use blue food coloring and top with red, white, and blue sprinkles.
No matter the holiday, these individual cheesecakes are a fun and festive way to celebrate.
What to Serve with No Bake Mint Cheesecakes
These mint chocolate cheesecakes are the perfect end to any meal, but they pair especially well with:
- Coffee or Hot Chocolate: The mint and chocolate flavors complement warm beverages perfectly.
- BBQ or Grilled Meals: A refreshing, cool dessert to balance out savory dishes.
- Holiday Feasts: Whether it’s Christmas dinner, Easter brunch, or a St. Patrick’s Day party, these mini cheesecakes fit right in.
How to Store No Bake Mini Cheesecakes
Store these no bake mini cheesecakes in an airtight container in the refrigerator for up to 3 days. If you’re making them ahead for a party, wait to add the melted chocolate and Ande’s Mint topping until just before serving to keep everything looking fresh and delicious.
Final Thoughts
These No Bake Mini Mint Cheesecakes are a simple, crowd-pleasing dessert that’s perfect for any occasion. With their creamy texture, refreshing mint flavor, and rich chocolate topping, they’re sure to become a family favorite. My son can’t get enough of the Ande’s Mints in these cheesecakes, and I love how easy they are to make—especially when we’re short on time but still want something sweet and special.
So whether you’re celebrating St. Patrick’s Day, planning a holiday party, or just craving a mint chocolate dessert, give these no bake cheesecakes a try. I’d love to hear how they turn out for you! Drop a comment below or share your creations with me on social media. Happy no-baking!
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No Bake Mini Cheesecakes
Ingredients
For the crust
- 1½ cup chocolate graham cracker crumbs
- *I like using my rotary grater to crush up the graham crackers
- 6 tbsp unsalted butter melted
For the filling
- 16 oz cream cheese softened
- ½ cup sugar
- 2 teaspoons mint extract
- Green food coloring
- 1 cup heavy cream
For the decoration
- ½ cup chocolate chips melted
- 8-10 Ande’s candies chopped
Instructions
- Line a standard muffin tin with cupcake liners, set aside.
- In a medium bowl, combine the chocolate graham cracker crumbs and melted butter. Mix until combined – it should look like wet sand.
- Using a heaping tablespoon, divide the crumb mixture among the cupcake liners. Then use the bottom of a ¼ cup measuring cup to press down the crumbs into the bottom of the pan. Set aside.
- In the bowl of a stand mixer, combine heavy cream and 2 tablespoons of the sugar (taken from the 1/2 cup total), beat on medium speed using the wire whisk attachment until stiff peaks form.
- Remove whipped cream from the bowl and set aside.
- Add to the empty mixer bowl, softened cream cheese, remaining sugar, mint extract and green food coloring. Beat on medium speed until just combined and smooth, scraping the sides as needed.
- Using a spatula, gently fold the whipped cream into the cream cheese mixture until combined. Do not mix this step in the stand mixer.
- Divide the filling among each of the cupcake liners, filling to the top of each liner.
- Chill for at least four hours to set.
- To decorate – melt the chocolate in a microwave safe bowl. Spread a dollop of chocolate on top of each cheesecake. Sprinkle with the chopped Ande’s mints.
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