Patrick Simon January 2, 2026

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No-Bake Christmas Mini Cheesecakes

Name: No-Bake Christmas Mini Cheesecakes
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/2 cup unsalted butter, melted; 2 cups cream cheese, softened; 1 cup powdered sugar; 1 tsp vanilla extract; 1 cup heavy cream; Festive sprinkles for topping

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A chilly kitchen, a string of warm lights, and the soft scent of vanilla and buttery graham crackers drifting through the air, that is the memory you will make with these No-Bake Christmas Mini Cheesecakes. They are the kind of small, joyful dessert that feels like a hug on a plate, perfect for holiday cookie exchanges, last-minute parties, or a quiet evening by the tree. If you enjoy bite sized holiday treats, you might also like the bright contrast of mini pineapple upside-down cheesecakes for another festive option.

Why You’ll Love This

These little cheesecakes are charming and effortless. The crust packs a toasty, buttery crunch, and the filling is silk smooth with a gentle vanilla tang that brightens each bite. Because they are no bake, they are forgiving, quick to assemble, and deliver consistent results even if you are juggling holiday prep.

They work beautifully for entertaining because they can be made ahead and decorated at the last minute, so you spend less time in the kitchen and more time with guests. Small, single-serve desserts also make portion control easy and let every plate look instantly celebratory.

Reasons they shine

Fast assembly, big payoff
Creamy texture that contrasts with a crisp crust
Easy to dress up with sprinkles, fruit, or sauces

What You’ll Need

A few thoughtful ingredients give these No-Bake Christmas Mini Cheesecakes their classic taste and texture. The crust binds and gives crunch, the cream cheese base provides richness, powdered sugar and vanilla add sweetness and aroma, and whipped heavy cream lightens the filling into a cloudlike finish.

1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 cups cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 cup heavy cream
Festive sprinkles for topping

Note, use full fat cream cheese and heavy cream for the best texture, and let the cream cheese sit at room temperature so it whips smoothly.

How to Cook No-Bake Christmas Mini Cheesecakes

In a bowl, mix graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of mini cheesecake pans, packing it firmly so each base holds together when you press with the back of a spoon, you will smell the warm, buttery crackers as the crust comes together.
In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Beat until no lumps remain and the mixture looks glossy and silky, the vanilla perfume will rise as the sugar dissolves into the cream cheese.
In another bowl, whip heavy cream until stiff peaks form, the cream will first look billowy then hold its shape when the whisk lifts. Fold the whipped cream gently into the cream cheese mixture, folding slowly so the filling stays light and airy rather than deflated.
Spoon the cheesecake filling on top of the crust in the mini pans. Fill each shell almost to the top so the finished cheesecakes look plump and even. Use a small spatula or the back of a spoon to smooth the tops for a photo ready finish.
Refrigerate for at least 4 hours or until set. As they chill, the filling firms to a sliceable consistency and the flavors meld, giving a clean, cool mouthfeel when you bite in.
Top with festive sprinkles before serving. Add sprinkles just before serving so they keep their color and crunch, or add fresh berry halves for a bright, seasonal contrast.

Prep ~ 20 minutes, Chill ~ 4 hours, Total ~ 4 hours 20 minutes, Servings ~ 12 mini cheesecakes, Kcal ~ 250 per serving

Make-Ahead and Prep Tips

You can prepare nearly everything a day or two in advance to make holiday service effortless. Press the crusts into the mini pans and store them covered in the fridge for up to two days, this keeps them crisp and ready. The cream cheese filling can be mixed and stored in an airtight container for one day, then whipped briefly before folding in the whipped cream to refresh its texture.

Assemble the full cheesecakes the day before your event and let them chill overnight for the best results. Add sprinkles or fresh garnishes only when you are about to serve so decorations remain bright and textures stay lively. For a party, transport the chilled minis in a sturdy container with a flat lid, layering with parchment if you stack them.

Storing and Reheating

Refrigerate the assembled mini cheesecakes in a sealed container or covered pan for up to 4 days, they stay reliably fresh and creamy. If you need to freeze them, arrange the set cheesecakes on a baking sheet and freeze until solid, then transfer to an airtight container for up to 1 month, separate layers with parchment to prevent sticking.

To thaw, move them from the freezer to the refrigerator and allow them to defrost slowly for several hours or overnight, this preserves texture and prevents weeping. Reheating is not necessary for this chilled dessert, but if you prefer a slightly less firm bite, let them sit at room temperature for 10 to 20 minutes before serving. A good freshness cue is a bright, firm top and a clean snap where crust meets filling, rather than a watery surface.

Perfect Pairings

A small bowl of mixed fresh berries for a tart contrast
Coffee or warm spiced tea to balance the sweetness
A platter of assorted nuts and salted caramels for texture contrast
A few slices of crisp green apple to cut through the richness
A tray of assorted holiday cookies for variety, try pairing with Christmas cookie ideas for a festive spread

Variations and Swaps

Lemon zest and curd swirl, fold 1 tablespoon of fresh lemon zest into the filling and add a dollop of lemon curd on top for a bright, citrusy lift. This adds a lively contrast to the rich cream.
Chocolate crust, substitute half the graham crumbs with crushed chocolate cookies for a deeper, cocoa forward base that pairs beautifully with vanilla filling.
Peppermint twist, stir 1/2 teaspoon peppermint extract into the filling and sprinkle crushed candy cane pieces over the tops for a classic holiday profile. Do not overdo the extract, it is potent and a little goes a long way.
Berry compote topping, simmer raspberries and a tablespoon of sugar until slightly thick, cool and spoon a small amount over each cheesecake for a jewel toned finish.
Salted caramel drizzle, warm a bit of store bought or homemade caramel and lightly drizzle before serving for a sticky, salty sweet character.
Nutty crunch, top each cheesecake with toasted chopped pecans or almonds to introduce nutty warmth and crunch.
Mini gingerbread crust, use finely ground ginger snaps in the crust for a spiced base that echoes the holidays.
Vanilla bean upgrade, split a vanilla bean and scrape the seeds into the filling for a speckled, aromatic enhancement.

All variations avoid alcohol or pork, and stay friendly to most holiday tables.

Pro Tips for Best Results

Let the cream cheese come to room temperature for at least 30 minutes to ensure a lump free, silky filling.
Pack the crust firmly and evenly, a compact base will make unmolding and serving neater.
Whip the heavy cream to stiff peaks, but stop once peaks hold to avoid overwhipping which can lead to grainy texture.
Chill for the full recommended time, a quick chill will leave the centers too soft and may cause weeping when sliced.
If using fresh fruit, add just before serving to prevent moisture from softening the crust.
For neat edges when unmolding, run a warm knife around the pan briefly then gently lift or invert the pans.

Frequently Asked Questions

Q What size mini pans should I use and how many servings will this recipe make
A Use standard mini cheesecake pans or a 12 cup muffin tin lined with paper liners, the amounts listed make about 12 mini cheesecakes depending on the exact size of your pans. If your cups are slightly larger you will get fewer servings.

Q Can I make these in a single 9 inch springform instead of mini pans
A Yes, you can scale up and press the crust into a 9 inch springform pan, then pour the filling on top and chill until firm. The chilling time stays the same, and you will get a larger no bake cheesecake to slice instead of individual minis.

Q My filling is a little grainy, how can I fix it
A Graininess usually comes from over whipping the cream or working a cold cream cheese too hard. Make sure the cream cheese is fully softened, beat until smooth at low speed, and fold the whipped cream in gently to preserve a smooth texture. If overmixed, chill and then gently whip again on low to reincorporate.

Q How do I prevent the crust from getting soggy
A Pack the crust tightly and chill it before adding the filling, a quick pre-chill for 10 to 15 minutes firms the butter and helps keep the crust crisp. Also avoid adding juicy toppings until just before serving.

Q Can I use light cream cheese or half and half for a lighter version
A You can substitute low fat cream cheese and lighter cream, but expect a softer texture and less rich flavor. Full fat ingredients give the classic dense yet airy cheesecake mouthfeel, so if texture matters, stick with the originals.

Q Are these suitable for transporting to parties
A Yes, if they are fully chilled and placed in a shallow, sturdy container that prevents shifting. Use a flat lid and keep them layered with parchment to avoid sticking. Transport in a cooler bag if the trip is long or the weather is warm.

Q What if my minis do not fully set after 4 hours
A Some refrigerators are not as cold, so give them extra time and check again after another hour or two. If necessary, chill overnight for the best firmness.

Final Thoughts

These No-Bake Christmas Mini Cheesecakes are a delightful, uncomplicated way to bring something elegant and joyful to your holiday table. They offer a perfect balance of creamy, sweet filling and crisp, buttery crust, and they are wonderfully flexible for make ahead planning and playful decorations. Gather the ingredients, give them a try, and tuck a few in the fridge for an easy, festive treat you will reach for again and again.

No-Bake Christmas Mini Cheesecakes

Author: anastasia-rice
Total Time: 260 minutes
Yield: 12 mini cheesecakes 1x
Diet: Vegetarian

Print Recipe

Description

Delightful, bite-sized no-bake cheesecakes with a buttery graham cracker crust and creamy vanilla filling, perfect for holiday gatherings.

Ingredients

Scale

1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 cups cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 cup heavy cream
Festive sprinkles for topping

Instructions

Mix graham cracker crumbs and melted butter until combined. Press into mini cheesecake pans to form a crust.
Beat cream cheese, powdered sugar, and vanilla extract in a bowl until smooth and glossy.
Whip heavy cream in a separate bowl until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
Spoon the cheesecake filling on top of the crust evenly, smoothing the tops.
Refrigerate for at least 4 hours until set.
Top with festive sprinkles just before serving.