Description
These No-Bake Christmas Mini Cheesecakes are the perfect holiday treat—creamy, peppermint-infused bites with a buttery graham cracker base. Topped with crushed candy canes and swirls of whipped frosting, they’re a festive and easy dessert for parties or cozy nights in. Best of all? No baking required!
Ingredients
1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
16 ounces cream cheese, softened
¾ cup powdered sugar
1 teaspoon vanilla extract
⅛ teaspoon peppermint extract (optional)
1 cup heavy whipping cream
½ cup crushed peppermint candies (for topping)
1 cup whipped frosting or piped cream (for garnish, optional)
Instructions
1. Combine graham cracker crumbs and melted butter in a bowl. Mix until the texture resembles wet sand.
2. Press the mixture firmly into lined muffin tins to form the crusts. Freeze for 15 minutes to set.
3. Beat the softened cream cheese with powdered sugar until smooth and fluffy.
4. Add vanilla extract and peppermint extract (if using) to the cream cheese mixture.
5. In a separate bowl, whip the heavy cream to stiff peaks.
6. Gently fold the whipped cream into the cream cheese mixture until fully combined.
7. Spoon or pipe the filling onto the chilled crusts, smoothing the tops.
8. Chill in the refrigerator for at least 4 hours or overnight.
9. Before serving, top with whipped frosting or cream and sprinkle with crushed peppermint candies.
10. Optional: Add extra decorations like holiday sprinkles or mini candy canes.
Notes
Use room-temperature cream cheese to avoid lumps in your filling.
For best texture, chill the cheesecakes overnight before serving.
Only add toppings just before serving to keep them crisp and fresh.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 265
- Sugar: 15g
- Sodium: 140mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
Keywords: Christmas, no-bake, cheesecake, mini desserts, peppermint