No-Bake Christmas Mini Cheesecakes

Introduction

No-bake Christmas mini cheesecakes are the kind of holiday treat that feel like pure festive joy wrapped in a bite-sized dessert. They’re creamy, bright, rich, and incredibly easy to put together—no oven required, no stress, no cracked tops to worry about. These little beauties are perfect for holiday parties, family gatherings, cookie exchanges, or just as a way to bring a little cheer into a dark winter night.

The real magic of these mini cheesecakes is their texture. They’re smooth, velvety, sweet without being cloying, and balanced by a buttery cookie crust that gives each bite a little crunch. They’re the kind of dessert that disappears from the table quicker than you expect—one of those “just one more” situations.

You can dress them up any way you like: crushed peppermint for a cool winter bite, cranberry sauce for a bright tart contrast, chocolate flakes, caramel drizzle, or even simple festive sprinkles. They’re customizable, impressive without effort, and taste like the holidays in cheesecake form.

If you’re short on time but still want to bring something homemade and memorable, these mini cheesecakes are your new secret weapon. They’re the perfect blend of simplicity and showmanship—exactly what holiday desserts should be.

Why You’ll Love This Recipe

• No baking required – Perfect for busy holiday schedules
• Creamy and smooth – A velvety filling that melts in your mouth
• Individual servings – Great for parties and gifting
• Festive and fun – Easy to decorate for any holiday theme
• Make-ahead friendly – Tastes even better chilled overnight
• Customizable toppings – Peppermint, cranberry, chocolate, sprinkles—you decide

Ingredients

Crust

• 1 1/2 cups crushed graham crackers or holiday cookies (like Biscoff or ginger snaps)
• 1/3 cup melted butter
• 2 tbsp sugar (optional)

Cheesecake Filling

• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream, whipped to stiff peaks

Toppings (Choose Any)

• Crushed peppermint
• Cranberry sauce or cranberry compote
• Chocolate shavings or mini chips
• Caramel drizzle
• Festive sprinkles

Instructions/Method

1. Prepare the crust: Mix crushed graham crackers or cookies with melted butter and sugar until the texture resembles wet sand.
2. Fill the liners: Line a muffin tin with cupcake liners. Add 1–2 tablespoons of crust mixture into each and press firmly to form a base.
3. Mix the cheesecake filling: Beat softened cream cheese until smooth. Add powdered sugar and vanilla, mixing until creamy. Fold in the whipped cream gently to keep the mixture light.
4. Fill the cups: Spoon the cheesecake mixture into each liner, smoothing the tops.
5. Chill: Refrigerate for at least 4 hours, preferably overnight, to set properly.
6. Add toppings: Before serving, add your chosen festive decorations.
7. Serve: Peel off the liner and enjoy cold.

Tips & Variations

• Make peppermint cheesecake: Add 1/4 tsp peppermint extract to the filling.
• Chocolate lovers: Fold mini chocolate chips into the cheesecake batter.
• Spiced base: Use ginger snap crumbs for holiday warmth.
• Lighter version: Use Greek yogurt in place of some cream cheese.

Note

Make sure the cream cheese is fully softened to avoid lumps in the filling. Cold cream cheese will ruin the texture.

Serving Suggestions

• Serve on a holiday dessert platter with cookies and truffles.
• Add fresh mint leaves for a green pop of color.
• Present each topped cheesecake in a decorative cupcake wrapper.
• Pair with hot cocoa, coffee, or spiced cider.

Nutrition Information (Per Cheesecake)

• Calories: 210
• Fat: 14g
• Carbohydrates: 18g
• Protein: 3g
• Sugar: 14g
• Sodium: 120mg

User Reviews/Comments

Olivia H. – “The perfect holiday dessert! I topped mine with crushed peppermint and they were gone in minutes.”

Aiden K. – “Super easy and so festive. I made a batch with cranberry sauce—amazing.”

Marcy T. – “Great for parties. I made them a day ahead and they held up beautifully.”

FAQs

Do these need to stay refrigerated?
Yes. Keep them chilled until serving so they stay firm.

Can I freeze them?
Absolutely. Freeze in liners, then thaw in the fridge before serving.

Can I make them without whipped cream?
You can use store-bought whipped topping, but whipping your own gives better texture.

Can I use a different crust?
Yes—Biscoff cookies, Oreos, ginger snaps, or shortbread all work.

How long do they last?
Up to 5 days in the fridge or 2 months in the freezer.

Conclusion

No-Bake Christmas Mini Cheesecakes are the perfect blend of easy, festive, and crowd-pleasing. They’re creamy, customizable, beautiful on a dessert table, and require zero baking. Whether you’re prepping for a party or making sweets with family, this recipe guarantees holiday cheer with every bite.

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