Creamy Mint Chocolate Cheesecake Bites That Never Fail to Impress

Looking for a show-stopping dessert that’s secretly super easy to make? These No-Bake Mint Chocolate Mini Cheesecakes have become my go-to recipe for everything from classroom parties to elegant dinner gatherings.

I love that I can whip these up the night before—and trust me, they’re always the first treat to disappear from the dessert table! The combination of creamy mint filling and rich chocolate crust creates the perfect bite-sized indulgence that’ll have everyone begging for the recipe.

The best part? No complicated techniques are required! Only 30 minutes to prepare, just remember to leave yourself enough resting time before you serve.

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Tools/Equipment You Will Need

• Muffin tins
• Cupcake liners
• Medium-sized mixing bowl
• Microwave-safe bowl
• Stand mixer
• Measuring cups and spoons
• Spatula
• Airtight container

You can find all our suggested staple supplies for home bakers here.

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Mini Mint Cheesecakes

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• Total Time: 4 hours and 10 minutes
• Yield: 16-18 cupcakes

Ingredients

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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 teaspoons mint extract

Green food coloring

1 cup heavy cream

For the decoration:

½ cup chocolate chips, melted

8–10 Ande’s candies, chopped

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Instructions

1. Line a standard muffin tin with cupcake liners, set aside.
2. In a medium bowl, combine the chocolate graham cracker crumbs and melted butter. Mix until combined – it should look like wet sand.
3. 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.
4. In the bowl of a stand mixer, combine the softened cream cheese and sugar. Cream to combine well, scraping the sides often.
5. Add in the mint extract, green coloring and heavy cream. Mix on low until combined, scraping the sides often.
6. Whip the mixture on medium until it is smooth and fluffy looking.
7. Divide the filling among each of the cupcake liners, filling to the top of each liner.
8. Chill for at least four hours to set.
9. 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.
• Substitutes: We’ve used Andes Creme De Menthe as the topping, but you could equally use any crushed mint sweets

• Author: Little Party Pixie
• Prep Time: 10 minutes
• Chill Time: 4 hours
• Category: Cakes, Sweet Treats

These decadent little bites are perfect for adding a touch of green to your dessert spread! While they’re an obvious star for St. Patrick’s Day celebrations (be sure to check out our other festive kids treats here), don’t limit these beauties to March alone.

The refreshing mint and chocolate combination makes them a delightful choice year-round, and their individual portions are perfect for potlucks, baby showers, or any gathering where you want to serve an impressive dessert without the fuss of slicing and serving.

Don’t forget to check out our other party-perfect dessert recipes that make entertaining effortless and delightful!

© Little Party Pixie 2025