Andes Mint And Chocolate No Bake Cheesecake Cups
If you want an easy dessert recipe for a St. Patrick’s Day party or for any special event, you’re going to love these Andes mint and chocolate no-bake cheesecake cups! There’s absolutely no baking involved to make this simple recipe.
The no-bake cheesecake filling is colored green in this recipe, but if you want the white-colored cheesecake, simply leave out the food coloring.
This is one of my favorite recipe to make for St. Patrick’s Day because it looks so festive and I’ve never met anyone that didn’t love Andes candy. Plus, it’s easy to serve for a crowd because these are individual mini cheesecakes so there’s no slicing an plating the cheesecake.
If you’re making these for a St. Patty’s Day dessert, you might also like my Shamrock Irish Cream Rice Krispie Treats and my Leprechaun Cheesecake Dip.
Ingredients You’ll Need For The Chocolate Mint No Bake Cheesecake Cups
For The Chocolate Cheesecake Crust
- 2 c chocolate graham cracker crumbs
- ½ c unsalted butter, melted
For The Mint Cheesecake Filling
- 16 oz cream cheese, softened
- ½ c sugar
- 2 t mint extract
- Green food coloring
- 1 c heavy cream
For The Cheesecake Toppings
- ½ c chocolate chips, melted
- 8-10 Ande’s candies, chopped
How To Make The Chocolate Mint Cheesecake Cups
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.
Other Mint Chocolate Recipes
Andes Mint And Chocolate No Bake Cheesecake Cups
Ingredients
For The Cheesecake Crust –
- 2 C chocolate graham cracker crumbs
- ½ C unsalted butter melted
For The No Bake Cheesecake Filling
- 16 oz cream cheese softened
- ½ C sugar
- 2 tsp mint extract
- Green food coloring
- 1 C heavy cream
For Cheesecake Toppings
- ½ C chocolate chips melted
- 8-10 Andes 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
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