No-Bake Christmas Mini Cheesecakes Recipe

Introduction

No-Bake Christmas Mini Cheesecakes are a festive and easy dessert perfect for holiday gatherings. These bite-sized treats combine a buttery graham cracker crust with a creamy, vanilla-infused filling. They’re simple to make and require no oven time, making them ideal for busy bakers.

Ingredients

• 1 ½ cups graham cracker crumbs
• 6 tablespoons melted butter
• 2 tablespoons granulated sugar
• 8 oz (225g) cream cheese, softened
• 1 cup powdered sugar
• 1 cup cold heavy cream
• 1 teaspoon vanilla extract
• Red and green sprinkles
• Optional: crushed candy canes

Instructions

1. Step 1: In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar until well combined.
2. Step 2: Press the crumb mixture firmly into mini cheesecake molds or cupcake liners, then chill while preparing the filling.
3. Step 3: Beat the softened cream cheese until smooth in a separate bowl. Add powdered sugar and mix until creamy.
4. Step 4: In another bowl, whip the cold heavy cream with vanilla extract until stiff peaks form.
5. Step 5: Gently fold the whipped cream into the cream cheese mixture until smooth and fully combined.
6. Step 6: Spoon or pipe the filling over the chilled crusts in the molds.
7. Step 7: Chill the mini cheesecakes for at least 4 hours or overnight until fully set.
8. Step 8: Just before serving, decorate with red and green sprinkles and, if desired, crushed candy canes for a festive touch.

Tips & Variations

• For extra flavor, add a teaspoon of lemon zest to the cream cheese mixture.
• Substitute graham cracker crumbs with crushed ginger snaps for a spiced crust.
• Use silicone molds for easier release and less mess.
• Try topping with fresh berries or a drizzle of chocolate instead of sprinkles.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. Re-chill before serving to maintain firmness. Avoid freezing, as the texture may suffer upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, these mini cheesecakes can be made a day in advance and refrigerated until ready to serve, making them perfect for holiday prep.

What can I use instead of heavy cream?

For best results, use heavy cream as it whips well and adds creaminess. Whipping cream or double cream can be substitutes, but avoid using milk or half-and-half as they won’t hold peaks.

No-Bake Christmas Mini Cheesecakes Recipe

Print Recipe

★★★★★

4.5 from 68 reviews

Delight in these festive No-Bake Christmas Mini Cheesecakes, perfect for holiday gatherings. Featuring a buttery graham cracker crust and a creamy, smooth cheesecake filling, these mini treats are easy to make without an oven. Topped with colorful red and green sprinkles, and optionally crushed candy canes, they bring holiday cheer and rich flavor in every bite.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes
• Yield: 12 mini cheesecakes 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 ½ cups graham cracker crumbs
• 6 tablespoons melted butter
• 2 tablespoons granulated sugar

Filling

• 8 oz (225g) cream cheese, softened
• 1 cup powdered sugar
• 1 cup cold heavy cream
• 1 teaspoon vanilla extract

Toppings

• Red and green sprinkles
• Optional: Crushed candy canes

Instructions

1. Prepare the crust: In a bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix thoroughly until the mixture is evenly moistened and holds together when pressed.
2. Form the crust bases: Press the crumb mixture evenly into mini cheesecake molds or cupcake liners to create a solid base. Place them in the refrigerator to chill and firm up while preparing the filling.
3. Make the cheesecake filling: Beat the softened cream cheese in a mixing bowl until smooth and creamy. Gradually add the powdered sugar and continue mixing until fully incorporated and silky.
4. Whip the cream: In a separate chilled bowl, whip the cold heavy cream along with the vanilla extract until stiff peaks form, ensuring a light and airy texture.
5. Combine mixtures: Gently fold the whipped cream into the cream cheese mixture using a spatula, mixing carefully until the filling is smooth and well blended without deflating the whipped cream.
6. Assemble the cheesecakes: Spoon or pipe the creamy filling over the chilled crusts in the molds, filling them evenly and smoothing the tops.
7. Chill to set: Refrigerate the mini cheesecakes for at least 4 hours or preferably overnight to allow the filling to fully set and develop its rich texture.
8. Decorate and serve: Before serving, garnish the cheesecakes with festive red and green sprinkles and, if desired, a sprinkle of crushed candy canes for a seasonal touch.

Notes

• Use chilled heavy cream and bowls to achieve better whip consistency.
• Ensure the cream cheese is softened to room temperature for a smoother filling.
• You can substitute graham cracker crumbs with digestive biscuits for a slightly different flavor.
• For a non-dairy option, consider vegan cream cheese and coconut cream, but results may vary.
• Mini cheesecake molds or silicone cupcake liners work best for easy removal.
• Store leftovers covered in the refrigerator for up to 3 days.

Keywords: No-bake cheesecake, Mini cheesecakes, Christmas dessert, Holiday treats, Easy cheesecake recipe