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 10 minutes of prep time and 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: Only 10 minutes of prep time 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:

• 2 cups chocolate graham cracker crumbs
  I like using my rotary grater to crush up the graham crackers for a super fine texture.
• ½ cup 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: Make the Cheesecake Filling

In the bowl of a stand mixer, combine the softened cream cheese and sugar. Beat until smooth and creamy, scraping down the sides of the bowl as needed.

Add the mint extract, green food coloring, and heavy cream to the mixture. Start mixing on low speed until combined, then increase to medium speed and whip until the filling is smooth, fluffy, and light.

Step Three: 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 Four: 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.