No-Bake Christmas Mini Cheesecakes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Assemble the cheesecakes: Spoon or pipe the creamy filling over the chilled crusts in the molds, filling them evenly and smoothing the tops.
- 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.
- 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
