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Dessert Recipes

Mint-Chocolate Cheesecake Minis Recipe Is the Perfect No-Bake Treat for Gatherings

This treat's balance of sweet and decadent flavors makes it a guaranteed crowd-pleaser!

These Mint-Chocolate Cheesecake Minis are the perfect make-and-take treats that turn any gathering into a party! The cheesecakes are infused with chocolate and peppermint, which gives them a decadent yet minty flavor. Plus, the crust is made with crushed Oreos to add sweetness to the dessert. Since these cheesecakes are minimature in size, it makes it easier to serve and enjoy them. 

Even better, you don’t have to bake these cheesecakes as the base sets in the fridge for a few hours. This means you can make this treat ahead by chilling them in the fridge overnight. When you’re ready to serve them, proceed with the remaining steps before enjoying. For a lighter version of these mini cheesecakes, use reduced fat cream cheese in place of a full-fat variety. This treat is especially yummy served alongside milk or coffee as they balance the rich and sweet taste of the cheesecake. 

Learn how to make more No-Bake Mini Cheesecake recipes or these Mini Bundt Cake recipes.


18 servings

Total Time

Prep Time


  • 14 Oreos, finely ground
  • 2½ Tbs. butter, melted
  • 1 cup cocoa powder
  • ¾ cup hot water
  • 3 (8 oz.) pkgs. cream cheese, at room temp.
  • 1½ cups sugar
  • 4 eggs
  • 1 tsp. peppermint extract
  • 1 tsp. vanilla extract
  • ¾ cup dark chocolate chips
  • 1½ cups heavy cream
  • 18 starlight mint candies


Heat oven to 325°F. Line 18 muffin cups with foil liners; coat with cooking spray. In bowl, mix cookies and butter. Press into bottom of liners.

In bowl, whisk 3⁄4 cup cocoa and hot water until cocoa is dissolved. On medium speed, beat cream cheese and 11⁄4 cups sugar until smooth. On low, beat in eggs and extracts then cocoa mixture until smooth. Divide among liners. Bake until set in centers, 25 min. Let cool. Chill until firm, about 3 hrs.

In microwave-safe bowl, microwave chips and 1⁄2 cup cream in 15-sec. intervals, stirring, until smooth; let cool. On medium-high, whip remaining cream, sugar and cocoa until stiff. Transfer to pastry bag fitted with star tip. Remove wrappers from cakes. Top with sauce, cream and candies.


  • Calories: 420
  • Fat: 18 gram
  • Saturated Fat: 15 gram
  • Protein: 7 gram
  • Carbohydrate: 42 gram
  • Fiber: 3 gram
  • Cholesterol: 100 mg
  • Sugar: 33 gram
  • Sodium: 180 mg
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