I love how simple and stress-free these mini cheesecakes are to prepare. They come together in just a few steps, chill beautifully, and look super festive on any dessert table. They’re light, creamy, and perfectly portioned, so I can serve them to a crowd without any slicing or mess. Plus, the decorations are totally customizable—I like to switch it up with crushed candy canes, sprinkles, or even a little whipped cream on top.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
graham cracker crumbs
melted butter
granulated sugar
cream cheese, softened
powdered sugar
cold heavy cream
vanilla extract
red and green sprinkles
optional: crushed candy canes
Directions
I start by combining the graham cracker crumbs, melted butter, and granulated sugar in a bowl until everything is well mixed.
I press this mixture into the bottoms of mini cheesecake molds or cupcake liners, then chill them while I prepare the filling.
In a mixing bowl, I beat the softened cream cheese until it’s completely smooth, then add powdered sugar and beat again until creamy.
In a separate bowl, I whip the cold heavy cream with the vanilla extract until it forms stiff peaks.
I gently fold the whipped cream into the cream cheese mixture, being careful not to deflate it.
I spoon or pipe the filling over the chilled crusts, smoothing the tops.
I let the mini cheesecakes chill in the fridge for at least 4 hours, or overnight for best results.
Right before serving, I decorate them with red and green sprinkles—and sometimes crushed candy canes for a minty crunch.
Servings and timing
This recipe makes 8 mini cheesecakes. It takes about 20 minutes to prepare, plus at least 4 hours of chilling time for the cheesecakes to fully set.
Variations
I’ve swapped the graham cracker crust with crushed vanilla wafers, digestive biscuits, or even chocolate cookies for a different flavor base.
For a peppermint twist, I fold in crushed candy canes right into the filling.
I sometimes flavor the cream with a bit of almond extract or peppermint extract for a subtle holiday vibe.
For a fruitier version, I’ve added a dollop of cherry pie filling or raspberry jam on top before serving.
I like piping the filling with a star tip for a more elegant presentation at parties.
Storage/Reheating
I store these mini cheesecakes in the refrigerator in an airtight container for up to 4 days. They also freeze really well—I wrap them individually and freeze for up to 2 months. When I’m ready to serve, I thaw them in the fridge overnight. Since they’re no-bake, there’s no reheating needed—just unwrap and enjoy.
FAQs
Can I make these mini cheesecakes in advance?
Yes, and I always do. I usually make them the night before a gathering so they have plenty of time to chill and set up.
What can I use if I don’t have graham crackers?
I’ve used crushed digestive biscuits, vanilla wafers, or even shortbread cookies as a crust substitute. Just make sure they’re finely crushed and combined with butter.
How do I get smooth cheesecake filling?
Letting the cream cheese come to room temperature is key. I beat it until it’s silky smooth before adding anything else.
Can I freeze these?
Yes, they freeze beautifully. I wrap each one in plastic wrap, store them in a freezer-safe container, and thaw them in the fridge overnight before serving.
Can I make this into one large no-bake cheesecake?
Definitely. I’ve made the same recipe in a springform pan for a full-size cheesecake. Just increase the chill time to make sure it sets completely.
Conclusion
These no-bake Christmas mini cheesecakes are my go-to when I want a festive, make-ahead dessert without the oven. They’re creamy, colorful, and always a hit with guests. Whether I’m making them for a holiday party, gift box, or just because, they’re the kind of treat that brings a little extra joy to the season.
