Description
These No-Bake Christmas Mini Cheesecakes are a delightful treat that combines a velvety smooth cream cheese filling with a buttery graham cracker crust. Each bite is a perfect balance of sweetness and tanginess, topped with festive red and green decorations that evoke the spirit of the holiday season.
Ingredients
Scale
- Crust:
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- Topping:
- 1/2 cup crushed peppermint candies
- Fresh berries (strawberries, raspberries)
Instructions
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until well mixed.
- Press the mixture firmly into the bottom of mini cheesecake cups or a muffin tin lined with paper liners.
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add powdered sugar and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until combined.
- Evenly distribute the filling over the prepared crusts, smoothing the tops with a spatula.
- Refrigerate for at least 4 hours or until set.
- Before serving, top with crushed peppermint candies and fresh berries for decoration.
Notes
- These cheesecakes can be made up to 2 days in advance and stored in the refrigerator.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For a gluten-free option, use gluten-free graham crackers.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: desserts
- Method: no-bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 18 grams
- Sodium: 150 milligrams
- Fat: 18 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 50 milligrams
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