No Bake Mini Cheesecakes
Easy, creamy, and bursting with minty chocolate flavor—these No Bake Mini Cheesecakes are the perfect St. Patrick’s Day dessert or anytime treat! With a few simple ingredients and no oven needed, they’re a simple yet indulgent way to satisfy your sweet tooth.
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.
Notes
Storage: Cheesecakes can be stored in an airtight container in the fridge for up to 3 days.