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A fresh mint mini cheesecake with a bite out of it with more mini cheesecakes behind it.
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5 from 2 votes

Mini No-Bake Fresh Mint Cheesecakes

These mini no-bake cheesecakes have a wonderfully fresh flavor thanks to both mint-infused syrup and whipping cream. They come together quickly with just a bit of advance planning and are perfect for summer since you don’t even have to turn on the oven.
Prep Time30 mins
Cook Time10 mins
Refrigerator Time5 hrs
Total Time5 hrs 40 mins
Course: Dessert
Cuisine: American, French
Servings: 12 people
Calories: 378kcal

Equipment

  • Mini cheesecake pan or regular muffin tin
  • Food processor (or resealable plastic bags and rolling pin)
  • Small saucepan
  • Heat-proof vessel for storing steeped mint cream
  • Hand and/or stand mixer
  • 2 medium or large mixing bowls
  • Spatula
  • Spoon or cookie dough scoop to fill tins

Ingredients

For the crust:

  • 1 1/2 cups chocolate wafer cookies (I used Trader Joe’s Chocolate Cat Cookies, or you could use chocolate grahams or Oreo’s without the filling.)
  • 5 tablespoons butter, melted

For the filling:

  • 1 cup heavy whipping cream
  • 5-8 leaves fresh mint
  • 2 teaspoons Sonoma Syrup Co. Mint-Infused Simple Syrup
  • 1 teaspoon vanilla extract
  • 12 ounces cream cheese, at room temperature
  • 1 cup powdered sugar, sifted
  • Fresh mint, to garnish (optional)

Instructions

  • A few hours before you want to make the cheesecakes, pull out the cream cheese to let it come to room temperature and make the mint-infused heavy cream. To make the cream, bring the heavy whipping cream and fresh mint to a gentle simmer in a small saucepan, then turn off the heat and let it cool down until it is no longer too hot to the touch. Transfer the infused cream to a heat-proof dish or container (I used a glass measuring cup) and refrigerate until completely cool.
  • Once the cream cheese is at room temperature and the infused cream has cooled down, prepare your mini cheesecake or muffin tin pans by either spraying the cheesecake tins (with removable bottoms) with cooking spray or lining the muffin tins with paper liners. Set aside.
  • Next, prepare the crust. Depending on the equipment you have available, either combine the chocolate cookies and melted butter in a food processor and process until finely crumbled, or smash the cookies into small pieces in a resealable plastic bag, then combine the crumbs in a small bowl with the melted butter.
  • Firmly press the cookie and butter mixture evenly into the bottom of each of your tins and set aside.
  • Remove the infused cream from the refrigerator and place in either a mixing bowl or the bowl of a stand mixer. Add the mint syrup and vanilla extract. Using your hand mixer or the whisk attachment on the stand mixer, whip the cream until stiff peaks form. This may take a while, 5-10 minutes.
  • In a separate mixing bowl, beat together the cream cheese and powdered sugar until smooth. Gently fold in the mint-infused whipped cream until just incorporated, being careful not to overmix.
  • Scoop the cheesecake filling evenly into each of your mini cheesecake or muffin tins. Refrigerate for at least three hours before serving. If you feel the cheesecakes are still too soft, feel free to pop them into the freezer for 20-30 minutes before removing them from the pan.

Notes

  1. You can find mini cheesecake pans with removable bottoms here.
  2. Be sure to remove the cream cheese from the refrigerator and prepare the mint-infused whipping cream a few hours in advance. 
  3. It's important to make sure the cream is nice and whipped - with thick peaks - before folding it into the rest of the cheesecake batter. 
  4. The cheesecakes will be light and fluffy, even after setting in the refrigerator for a few hours. If you need them to be firmer for removing from the pan and serving, place them in the freezer for 20-30 minutes before enjoying.

Nutrition

Calories: 378kcal | Carbohydrates: 34g | Protein: 4g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 71mg | Sodium: 345mg | Potassium: 116mg | Fiber: 1g | Sugar: 20g | Vitamin A: 818IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg