Description

These No-Bake Christmas Mini Cheesecakes are a festive and creamy dessert perfect for the holiday season. Featuring a buttery graham cracker crust and a fluffy peppermint-infused cream cheese filling, they require no baking and are easy to make ahead. Topped with whipped frosting and crushed peppermint candies, these mini cheesecakes bring a delightful combination of flavors and textures in bite-sized portions.

Ingredients

Scale

Crust

1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted

Filling

16 ounces cream cheese, softened
¾ cup powdered sugar
1 teaspoon vanilla extract
⅛ teaspoon peppermint extract (optional)
1 cup heavy whipping cream

Topping & Garnish

½ cup crushed peppermint candies (for topping)
1 cup whipped frosting or piped cream (for garnish, optional)

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Instructions

Prepare crust mixture: Combine graham cracker crumbs and melted butter in a bowl. Mix thoroughly until the texture resembles wet sand, ensuring the crumbs are well coated with butter to create a firm base.
Form crusts: Press the crust mixture firmly into lined muffin tins, creating individual mini crusts. Freeze the tins for 15 minutes to set the crusts properly before adding the filling.
Make cream cheese mixture: Beat the softened cream cheese with powdered sugar until smooth and fluffy, ensuring no lumps remain for a creamy filling.
Add flavor extracts: Stir in vanilla extract and peppermint extract (if using) to the cream cheese mixture, blending flavors evenly throughout.
Whip heavy cream: In a separate bowl, whip the heavy whipping cream until stiff peaks form. This will add a light and airy texture to the filling.
Combine mixtures: Gently fold the whipped cream into the cream cheese mixture carefully until fully combined, preserving the fluffy texture.
Fill crusts: Spoon or pipe the cream cheese filling onto the chilled crusts in the muffin tins, smoothing the tops for an even finish.
Chill cheesecakes: Refrigerate the mini cheesecakes for at least 4 hours or overnight to allow the filling to set firmly.
Add toppings: Before serving, garnish with whipped frosting or piped cream and sprinkle crushed peppermint candies on top for a festive touch.
Optional decorations: Enhance presentation by adding extra holiday sprinkles or mini candy canes as desired.

Notes

For best results, use cream cheese at room temperature to ensure a smooth filling.
If peppermint extract is unavailable, a small amount of crushed peppermint candy can add a similar flavor.
The freezing step helps in setting the crust quickly and prevents sogginess.
These mini cheesecakes can be stored in the refrigerator for up to 3 days.
Ensure heavy cream is cold before whipping to achieve stiff peaks easily.