Ande's Mint No-Bake Cheesecakes are individual-sized desserts featuring a chocolate graham cracker crust, creamy mint filling, and a chocolate topping studded with Ande's mint candies. These no-bake treats require zero oven time and come together in just 10 minutes of active prep work.
These mini cheesecakes are perfect for St. Patrick's Day parties, Christmas celebrations, or any time you want an impressive make-ahead dessert. Since they're no-bake, they're ideal for summer entertaining when you don't want to heat up the kitchen. The individual portions make serving easy and look elegant at gatherings or as a special treat for family dinners.
The recipe uses simple ingredients you can find at any grocery store, and the chocolate graham cracker crust provides the perfect base for the fluffy mint filling. They do need to chill for four hours, so plan ahead, but the hands-on work is minimal and beginner-friendly.
Ingredients
For the crust:
- Chocolate graham cracker crumbs
- Unsalted butter
For the filling:
- Cream cheese
- Sugar
- Mint extract
- Green food coloring
- Heavy cream
For the decoration:
- Chocolate chips
- Ande's candies
See recipe card for quantities.
Instructions
Make these refreshing no-bake mint cheesecakes with simple steps and minimal effort.
Preparation: Line a standard muffin tin with cupcake liners and set aside.
Step one: In a medium bowl, combine the chocolate graham cracker crumbs and melted butter. Mix until combined - it should look like wet sand.
Step two: 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.
Step three: In the bowl of a stand mixer, combine the softened cream cheese and sugar. Cream to combine well, scraping the sides often.
Step four: 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.
Step five: Divide the filling among each of the cupcake liners, filling to the top of each liner. Chill for at least four hours to set.
Step six: 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.
Hint: Use the bottom of a measuring cup or small glass to press the crust into the liners - this creates an even, compact base that won't crumble when you bite into the cheesecake. Press firmly and evenly across the entire bottom for best results.
Recipe Tips for Success
- Make sure your cream cheese is fully softened to room temperature before mixing - this is crucial for getting a smooth, lump-free filling. Cold cream cheese will create a lumpy texture no matter how long you mix it. Let it sit out for at least 30-60 minutes before starting, or cut it into cubes to speed up the softening process.
Storage
Cheesecakes can be stored in an airtight container in the fridge for up to 3 days. Keep them covered to prevent them from absorbing any refrigerator odors. These are best served cold straight from the fridge. If you need to transport them, keep them chilled until just before serving to maintain their shape and texture.
Ande's Mint No-Bake Cheesecakes
Ingredients
For the crust
- 2 cups chocolate graham cracker crumbs
- ½ cup unsalted butter melted
For the filling
- 16 oz cream cheese softened
- ½ cup sugar
- 2 teaspoon mint extract
- Green food coloring
- 1 cup heavy cream
For the decoration
- ½ cup chocolate chips melted
- 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
- Make sure your cream cheese is fully softened to room temperature before mixing - this is crucial for getting a smooth, lump-free filling. Cold cream cheese will create a lumpy texture no matter how long you mix it. Let it sit out for at least 30-60 minutes before starting, or cut it into cubes to speed up the softening process.
- Use the bottom of a measuring cup or small glass to press the crust into the liners - this creates an even, compact base that won't crumble when you bite into the cheesecake. Press firmly and evenly across the entire bottom for best results.
Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
