No-Bake Christmas Mini Cheesecakes – Festive, Creamy & Effortlessly Elegant

These No-Bake Christmas Mini Cheesecakes are the perfect holiday dessert—easy to make, rich and creamy, and topped with cheerful sprinkles and crushed candy canes. With a buttery graham cracker crust and a fluffy vanilla filling, they’re a bite-sized celebration of the season.

Introduction: A Holiday Treat That’s Big on Cheer, Light on Effort

The holidays are a time for joy, togetherness, and—of course—dessert. But between shopping, decorating, and hosting, who has time to fuss over complicated bakes? That’s where these No-Bake Christmas Mini Cheesecakes come in. They’re festive, flavorful, and fabulously easy to make—no oven required.

With a buttery graham cracker crust and a cloud-like cream cheese filling, these mini cheesecakes are the perfect make-ahead treat for holiday parties, cookie exchanges, or cozy nights in. Topped with red and green sprinkles or crushed candy canes, they’re as pretty as they are delicious.

Ingredients Breakdown

Let’s take a closer look at what makes these mini cheesecakes so irresistible:

For the Crust:

• Graham cracker crumbs (1½ cups)
  The classic base—crunchy, buttery, and slightly sweet.
• Melted butter (6 tbsp)
  Binds the crumbs and adds richness.
• Granulated sugar (2 tbsp)
  Enhances the flavor and helps the crust set.

For the Cheesecake Filling:

• Cream cheese (8 oz / 225g, softened)
  The creamy, tangy heart of the cheesecake.
• Powdered sugar (1 cup)
  Sweetens the filling and keeps it smooth.
• Cold heavy cream (1 cup)
  Whipped to stiff peaks for a light, airy texture.
• Vanilla extract (1 tsp)
  Adds warmth and depth of flavor.

For the Topping:

• Red and green sprinkles
  Festive and fun—perfect for the holidays.
• Optional: Crushed candy canes
  Adds a peppermint crunch and a pop of color.

Optional: Add a dollop of whipped cream or a drizzle of white chocolate for extra flair.

Equipment Needed

• Mixing bowls
• Hand or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Mini cheesecake pan or muffin tin with liners
• Spoon or cookie scoop
• Refrigerator

Step-by-Step Instructions

Step 1: Make the Crust

In a medium bowl, combine:

• 1½ cups graham cracker crumbs
• 6 tbsp melted butter
• 2 tbsp granulated sugar

Mix until the crumbs are evenly moistened.

Spoon about 1–2 tablespoons of the mixture into each mini cheesecake mold or cupcake liner.

Press down firmly using the back of a spoon or your fingers to form a compact crust.

Refrigerate while you prepare the filling.

Tip: A small glass or spice jar works great for pressing the crust evenly.

Step 2: Prepare the Cheesecake Filling

In a large bowl:

• Beat 8 oz softened cream cheese until smooth and creamy.

Gradually add 1 cup powdered sugar, beating until fully incorporated and fluffy.

In a separate chilled bowl:

• Whip 1 cup cold heavy cream with 1 tsp vanilla extract until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture using a spatula.

Mix until light, smooth, and fully combined.

Tip: Use cold cream and a chilled bowl for best whipping results.

Step 3: Assemble the Cheesecakes

Spoon or pipe the filling over the chilled crusts, filling each mold or liner evenly.

Smooth the tops with a spoon or offset spatula.

Refrigerate for at least 4 hours, or until set.

Tip: For a firmer texture, chill overnight.

Step 4: Decorate & Serve

Just before serving, top each mini cheesecake with:

• Red and green sprinkles
• Optional crushed candy canes

Serve chilled and enjoy the festive cheer in every bite!

Serving Suggestions

Perfect for:

• Holiday dessert tables
• Christmas Eve treats
• Cookie exchanges
• Edible gifts

Pair with:

• Hot cocoa or peppermint mocha
• A glass of eggnog or mulled wine
• A platter of holiday cookies

Presentation Tip: Serve on a white cake stand with holly leaves or mini ornaments for a festive display.

Variations to Try

Want to make them your own? Try these delicious twists:

Chocolate Peppermint

Add cocoa powder to the crust and top with chocolate shavings and crushed candy canes.

Berry Bliss

Top with fresh raspberries or a spoonful of cranberry sauce.

Coconut Snowflake

Add shredded coconut to the crust and top with toasted coconut flakes.

Vegan Version

Use dairy-free cream cheese, coconut cream, and vegan butter.

Storage and Make-Ahead Tips

• Make-Ahead: Prepare up to 2 days in advance and store in the fridge.
• Refrigerate: Store in an airtight container for up to 5 days.
• Freeze: Freeze without toppings for up to 1 month. Thaw in the fridge and decorate before serving.

Tip: Store in a single layer or use parchment between layers to prevent sticking.

Nutrition Notes (Per Mini Cheesecake, ~1 of 8)

• Calories: ~320
• Protein: ~3g
• Carbohydrates: ~22g
• Fat: ~24g
• Sugar: ~18g
• Sodium: ~140mg
• Fiber: ~0.5g

These mini cheesecakes are:

• Creamy and dreamy
• Festive and fun
• Perfectly portioned
• Great for sharing

Final Thoughts

These No-Bake Christmas Mini Cheesecakes are more than just a dessert—they’re a joyful bite of the holidays. With their creamy filling, buttery crust, and festive toppings, they’re sure to become a new seasonal favorite.