Festive and creamy mini cheesecakes made without an oven—perfect make-ahead holiday treats with sprinkles and crushed candy canes.

Crust:

1 ½ cups graham cracker crumbs

6 Tbsp melted butter

2 Tbsp granulated sugar

Filling:

8 oz (225g) cream cheese, softened

1 cup powdered sugar

1 cup cold heavy cream

1 tsp vanilla extract

Toppings (Optional):

Red and green sprinkles

Crushed candy canes

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In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until evenly moistened.

Press the crust mixture into the bottom of mini cheesecake molds or cupcake liners. Chill in the fridge while preparing the filling.

In another bowl, beat softened cream cheese until smooth. Add powdered sugar and continue beating until creamy.

In a separate bowl, whip cold heavy cream with vanilla extract until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until well combined and smooth.

Spoon or pipe the cheesecake filling over the chilled crusts.

Chill in the refrigerator for at least 4 hours or overnight until firm.

Decorate with red and green sprinkles and crushed candy canes just before serving.

Use full-fat cream cheese for the best texture and richness.

Bring cream cheese to room temperature for smooth blending.

These can be frozen for up to 2 months; thaw in the fridge before serving.

You can substitute graham crackers with digestive biscuits or vanilla wafers if preferred.