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 just 10 minutes of prep and no oven needed, they’re a simple yet indulgent way to satisfy your sweet tooth.
Ingredients
For the crust
- 2 cup chocolate graham cracker crumbs
- *I like using my rotary grater to crush up the graham crackers
- ½ cup 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 the softened cream cheese and sugar. Cream to combine well, scraping the sides often.
- Add in the mint extract, green coloring and heavy cream. Mix on low until combined, scraping the sides often.
- Whip the mixture on medium until it is smooth and fluffy looking.
- 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.