No-Bake Christmas Mini Cheesecakes
Indulge in these creamy, rich mini cheesecakes that require no baking, adorned with festive decorations for the holiday season.
Servings: 12 servings
Calories: 220kcal
Ingredients
For the crust
- 1.5 cups 1 ½ cups (150g) graham cracker crumbs
- 6 tbsp 6 tbsp (85g) melted butter
- 2 tbsp 2 tbsp (25g) granulated sugar
For the filling
- 8 oz 8 oz (225g) cream cheese, softened
- 1 cup 1 cup (120g) powdered sugar
- 1 cup 1 cup (240ml) cold heavy cream
- 1 tsp 1 tsp vanilla extract
For decoration
- Red and green sprinkles for decoration
- Crushed candy canes optional for extra holiday cheer
Instructions
Preparation
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until all the crumbs are well-coated and resemble wet sand.
- Spoon the graham cracker mixture into mini muffin tins lined with cupcake liners or silicone molds. Use the back of a spoon to press the mixture down firmly. Chill in the refrigerator for about 30 minutes to set.
Making the Filling
- In a large bowl, beat the softened cream cheese until it becomes smooth and creamy. Gradually add the powdered sugar, mixing until well incorporated.
- In another bowl, whip the cold heavy cream and vanilla extract together using an electric mixer. Continue whipping until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture. Be careful not to deflate the whipped cream.
Assembling
- Remove the chilled crusts from the fridge. Spoon the creamy cheesecake filling into each crust, smoothing the tops with a spatula.
- Refrigerate the mini cheesecakes for at least 4 hours to allow them to set properly.
- Just before serving, top each cheesecake with festive red and green sprinkles and sprinkle some crushed candy canes on top if desired.
Notes
These cheesecakes can be made a day in advance. Feel free to add flavors like peppermint extract or a splash of your favorite liqueur. For variations, try using crushed cookies or seasonal fruits as toppings.