Every Christmas, I love bringing out a few tried-and-true recipes that never fail to spark joy, and these No-Bake Christmas Mini Cheesecakes are always a hit. I first made them during a snowy December afternoon with my kids, and decorating them with sprinkles and crushed candy canes became an instant holiday tradition.

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These festive little treats are perfect for holiday parties, cookie exchanges, or a sweet finish to Christmas dinner. They’re incredibly easy to make—no oven required—and look absolutely adorable on any dessert table. Whether you’re hosting a gathering or making treats for Santa, these no-bake mini cheesecakes bring all the merry magic.

Why You’ll Love No-Bake Christmas Mini Cheesecakes

• • No oven needed – Perfect when the oven is already full of roasts and cookies.
  • Festive and fun – Red and green sprinkles add cheerful holiday vibes.
  • Kid-friendly – Safe and simple enough for little hands to help.
  • Make-ahead friendly – These need time to chill, so they’re ideal for preparing the night before.
  • Individual portions – Great for serving at parties or gifting to neighbors.
  • Light and creamy – The whipped filling has a mousse-like texture that’s absolutely dreamy.

Ingredients You’ll Need

• • 1 ½ cups graham cracker crumbs – You can also use digestive biscuits.
  • 6 tablespoon melted butter – Unsalted is best, but salted works in a pinch.
  • 2 tablespoon granulated sugar – Adds just a touch of sweetness to the crust.
  • 8 oz (225g) cream cheese, softened – Let it sit at room temperature for easier mixing.
  • 1 cup powdered sugar – For a smooth, sweet filling.

• 1 cup cold heavy cream – Be sure it’s very cold for proper whipping.
• 1 teaspoon vanilla extract – Adds a cozy, comforting flavor.
• Red and green sprinkles – For that essential Christmas touch.
• Optional: Crushed candy canes – Adds festive flair and a peppermint crunch.

Step-by-Step Instructions

1. Prepare the crust:
   • • In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar.
   • Mix until the crumbs are evenly coated and resemble wet sand.
2. Form the crust base:
   • Press about 2 tablespoons of the crumb mixture into each mini cheesecake mold or cupcake liner.
   • Use the back of a spoon to press down firmly and evenly.
   • Chill in the refrigerator while you make the filling.
3. Make the cream cheese filling:
   • • In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy.
   • Gradually add in the powdered sugar, continuing to beat until fully combined and creamy.
4. Whip the cream:
   • In a separate chilled bowl, beat the cold heavy cream and vanilla extract until stiff peaks form.
   • This takes a few minutes, so be patient—you want the cream to hold its shape.
5. Combine the mixtures:
   • • Gently fold the whipped cream into the cream cheese mixture.
   • Use a spatula and light motions to keep the filling airy and smooth.
6. Fill the molds:
   • Spoon or pipe the filling over each prepared crust.
   • Smooth the tops with a spatula or back of a spoon.
7. Chill and set:
   • • Refrigerate the cheesecakes for at least 4 hours, or overnight if possible.
     • This helps them firm up and develop their creamy texture.

8. Decorate and serve:
   • Just before serving, top each mini cheesecake with festive red and green sprinkles.
   • For extra sparkle and a peppermint twist, add crushed candy canes.

Serving and Storage Tips

These no-bake mini cheesecakes are best served chilled. Arrange them on a holiday platter or cupcake stand and serve as a delightful end to your Christmas feast.

• • Fridge storage: Keep in an airtight container in the refrigerator for up to 5 days.
  • Freezer friendly: Freeze individually wrapped cheesecakes in a container for up to 2 months. Thaw in the fridge overnight.

• Reheating: No reheating needed—just serve straight from the fridge.

Helpful Notes

• Use full-fat cream cheese for the richest, creamiest texture.
• Don’t overmix when folding in the whipped cream; it helps keep the filling light.
• Mini cupcake liners make cleanup easy and add a festive touch.
• Add-ins: Swirl in some melted white chocolate or top with mini chocolate chips for variety.
• Dairy-free option: Use plant-based cream cheese and whipped topping substitutes.

Frequently Asked Questions

1. Can I freeze these No-Bake Christmas Mini Cheesecakes? Yes! Wrap them individually and store in an airtight container in the freezer for up to 2 months. Thaw in the refrigerator before serving.
2. What if I don’t have graham crackers? You can use crushed digestive biscuits, vanilla wafers, or even gingerbread cookies for a more festive flavor.
3. How long do these need to chill? At least 4 hours, but overnight chilling is best for firm texture and flavor development.
4. Can I make these in a large pan instead of minis? Absolutely. Use an 8×8” pan lined with parchment paper, press in the crust, add the filling, and chill as usual. Slice into squares before serving.
5. How do I know when the whipped cream is ready? Look for stiff peaks that hold their shape when you lift the beaters—it should be fluffy and stable.

Final Thoughts

These No-Bake Christmas Mini Cheesecakes have become a holiday staple in our home. They’re simple enough for a weeknight treat but special enough to impress guests. I’ve tested this recipe countless times, and it always brings a smile to everyone’s face. If you try it, I’d love to hear how it turned out!