Ingredients
Scale
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
- Prepare the crust: Mix crushed graham crackers or cookies with melted butter and sugar until the texture resembles wet sand.
- 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.
- 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.
- Fill the cups: Spoon the cheesecake mixture into each liner, smoothing the tops.
- Chill: Refrigerate for at least 4 hours, preferably overnight, to set properly.
- Add toppings: Before serving, add your chosen festive decorations.
- Serve: Peel off the liner and enjoy cold.
Notes
Make sure the cream cheese is fully softened to avoid lumps in the filling. Cold cream cheese will ruin the texture.