Easy 15-Minute No-Bake Christmas Mini Cheesecakes

These festive mini cheesecakes are creamy, smooth, and unbelievably quick to make — no oven required. With a buttery cookie crust and a light, velvety cheesecake filling, they’re the perfect Christmas party dessert when you need something delicious, cute, and hassle-free. They chill fast, assemble easily, and look beautifully festive with colorful toppings.

Why You’ll Love This Recipe

• Ready in 15 minutes — super fast, no baking or special tools needed
• Perfectly creamy and rich with a light, fluffy texture
• Great for parties and gifting — individually portioned and easy to serve
• Endlessly customizable with Christmas sprinkles, chocolate, fruit, or crushed candies
• Kid-friendly and beginner-friendly — simple steps anyone can follow
• Make-ahead friendly so you can prep them early and chill until serving

Ingredients

For the Crust

• 1 ½ cups (about 150 g) crushed graham crackers or digestive biscuits
• 5 tbsp (about 70 g) melted butter
• 2 tbsp granulated sugar

For the No-Bake Cheesecake Filling

• 8 oz (225 g) cream cheese, softened
• 1 cup (240 ml) heavy cream, cold
• ½ cup (100 g) powdered sugar
• 1 tsp vanilla extract
• Optional: 1 tbsp lemon juice for brightness

For Decorating (Choose Any)

• Christmas sprinkles
• Crushed candy canes
• Melted white or dark chocolate drizzle
• Whipped cream
• Mini gingerbread cookies
• Fresh berries

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Instructions

1. Prepare the Crust

• In a bowl, mix crushed graham crackers, sugar, and melted butter until the texture resembles wet sand.
• Spoon 1–2 tbsp mixture into cupcake liners or silicone molds.
• Press firmly with a spoon or the bottom of a small glass to form a tight base.

2. Make the Cheesecake Filling

• Beat softened cream cheese until smooth and creamy.
• Add powdered sugar and vanilla; beat until well combined.
• In a separate bowl, whip the cold heavy cream until stiff peaks form.
• Fold whipped cream gently into the cream-cheese mixture until fluffy and uniform.

3. Assemble the Mini Cheesecakes

• Spoon the cheesecake filling over each crust layer, smoothing the tops with a spoon.
• Add sprinkles, crushed candy canes, or toppings of your choice.

4. Chill

• Refrigerate for at least 1 hour or freeze for 20 minutes if you need them ready quickly.

5. Serve

• Remove from molds or liners and serve chilled.
• Add whipped cream or extra decorations right before serving for the freshest look.

You Must Know

• A cold heavy cream is essential for a fluffy, stable filling.
• Do not overmix the folding step — this keeps the cheesecake airy.
• Use full-fat cream cheese for best texture and flavor.

Pro Tips

• Add 2–3 tbsp melted white chocolate to the filling for even richer flavor.
• Use chocolate graham crackers for a deeper, dessert-like crust.
• Add a tiny pinch of salt to the crust (optional) to enhance the sweetness.
• Make in silicone molds for the cleanest edges.

Ingredient Substitutions

• Crust: Use Oreos, ginger snaps, shortbread, or Biscoff crumbs.
• Heavy cream: Use whipping cream or double cream.
• Cream cheese: Substitute mascarpone for a lighter, silkier result.
• Sugar: Swap powdered sugar for honey or maple syrup (reduce slightly).

Serving Suggestions

• Top with whipped cream and crushed candy canes for a Christmas-themed look.
• Drizzle melted chocolate and add gold sprinkles for a party-perfect dessert.
• Serve with hot chocolate, coffee, or holiday punch.

Storage Tips

• Store chilled for 3–4 days in an airtight container.
• Freeze for up to 1 month — thaw in the fridge before serving.
• Add whipped cream only before serving to keep it fresh.

Frequently Asked Questions

→ Can I make these ahead of time?
Yes — they chill beautifully. Make them a day ahead for best texture.

→ Can I freeze them?
Absolutely. Freeze in molds, then transfer to a bag or container.

→ Why is my filling too soft?
The heavy cream may not have been whipped enough or the cream cheese was too warm.

→ Can I make them without cupcake liners?
Yes — silicone molds or small jars work perfectly.

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