In the microwave, slowly melt Lily's white chocolate baking chips into the base of 24 silicone molds.
In a large bowl, beat heavy cream with an electric mixer, until stiff peaks form.
Mix the softened cream cheese, Swerve, mint extract, salt, and crushed mints into the whipped cream, until everything is well incorporated.
Top the white chocolate base with your no-bake cheesecake filling and freeze until set (about 30 mins).
Remove the cheesecake bites from the freezer and demold them. Drizzle with melted Lily's dark chocolate and sprinkle with reserved peppermint candy pieces.
Mix all the ingredients together and divide evenly into 24 mini muffin tins.
Bake at 350 F for 12-15 mins.
Allow to cool completely before filling with cheesecake filling.
Place in the freezer to set before adding Lily's dark chocolate and crushed mints to the top of the cheesecake bites.