
Festive, creamy mini cheesecakes topped with red and green sprinkles and optional crushed candy canes — no baking required and perfect for holiday parties.

This no-bake Christmas mini cheesecakes became my go-to holiday treat the first winter I needed something simple, beautiful, and reliable for a busy evening of hosting. I discovered this combination during a last-minute cookie swap when the oven was already full; I wanted something that looked special without demanding extra oven time. The result was a tiny, silky cheesecake that set up perfectly in the refrigerator and carried a nostalgic graham-cracker sweetness that reminded me of childhood s'mores, only lighter and dressed up for the holidays.
The texture is what keeps me coming back: a buttery, crunchy base that gives way to a feather-light, cloud-like filling with just enough tang from cream cheese to balance the sweet powdered sugar and rich heavy cream. Decorating them with red and green sprinkles — and a sprinkle of crushed candy cane if you're feeling festive — turns a simple treat into an instant table centerpiece. These little bites have been requested at potlucks, given as neighbor gifts, and packed into holiday lunchboxes, and they never last long.
My family’s reaction the first time I made these was immediate delight: even my pickiest in-laws asked for seconds. Over the years I’ve learned small tricks — chill the mixing bowl for whip cream, press crust firmly, and don’t over-fold — that keep the texture light and airy every time.
My favorite part is how versatile these bites are: I once made three batches with different toppings for a holiday brunch and they disappeared first. Family and friends appreciate the small portion size — people try one and immediately come back for another.
Store completed mini cheesecakes in an airtight container in the refrigerator for up to 5 days. If stacking, place a sheet of parchment between layers to prevent sticking. For longer storage, freeze arranged on a tray until solid, then transfer to a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before serving. Avoid leaving them at room temperature for more than two hours, as the filling will soften and may lose shape.
For a gluten-free option, substitute gluten-free graham-style crumbs or crushed gluten-free vanilla wafers in equal measure. Light cream cheese can be used, but texture will be slightly less rich; stabilized whipped topping can replace heavy cream if you need a firmer, longer-holding filling. Replace powdered sugar with a low-glycemic sweetener designed for baking (adjust to taste) for a lower-sugar version, keeping in mind sweetness and structure may change.
Serve chilled on a festive platter lined with parchment or in miniature cupcake liners for easy handling. Pair with spiced cocoa, a bright cranberry compote, or a small espresso shot for contrast. Garnish with fresh mint for color contrast or a thin strip of candied orange peel for an elevated look. These are perfect as party finger food, dessert table additions, or individual gifts in clear boxes tied with ribbon.
Miniature no-bake cheesecake variations are rooted in American and European traditions of chilled cream desserts and cheesecakes that rose in popularity as refrigeration and cream cheese became widely available in the 20th century. The graham-cracker crust is a distinctly American adaptation — replacing traditional pastry crusts with crushed biscuits creates a quick, buttery foundation that complements cream fillings and became popular in mid-century dessert collections.
Transition this basic formula for other seasons easily: swap holiday sprinkles for chopped freeze-dried strawberries in spring, toasted coconut and lime zest in summer, or chopped toasted nuts and caramel drizzle in autumn. For Valentine’s Day, use crushed pink candy and raspberry purée; for a winter peppermint twist, fold a small amount of finely crushed candy cane into the filling.
For efficient prep, make the crusts and press them into liners up to 2 days ahead and keep chilled. Make the filling the morning you plan to serve and fold in whipped cream last to preserve airiness. Use a piping bag with a large round tip to fill quickly and neatly. Store assembled portions in stackable containers for grab-and-go desserts during holiday busy days.
Whether you’re hosting a party or gifting neighbors, these mini cheesecakes deliver festive charm with minimal fuss. Give them a try and make the decorations your own — the small details are what make the holidays feel special.
Chill the mixing bowl and beaters before whipping heavy cream to achieve stiffer peaks faster.
Press crusts firmly and chill them before filling to prevent sogginess.
Fold whipped cream gently into the cream cheese to keep the filling light and airy.
If using candy canes, crush them finely and add just before serving to avoid softening.
This nourishing no-bake christmas mini cheesecakes recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes — freeze on a tray until solid, then store in a sealed container for up to 3 months; thaw in the fridge overnight.
Use full-fat cream cheese for the best texture; if lumpy, beat longer or strain through a fine mesh to smooth.
This No-Bake Christmas Mini Cheesecakes recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Combine graham cracker crumbs, melted butter, and granulated sugar in a medium bowl, stirring until evenly coated and the texture resembles damp sand.
Press the crumb mixture firmly into mini liners or a greased mini muffin tin using the bottom of a measuring cup; chill 15 minutes to firm up.
Beat softened cream cheese until smooth, then gradually add powdered sugar and mix until fully combined and creamy.
In a chilled bowl, whip cold heavy cream with vanilla until stiff peaks form; avoid overwhipping to prevent graininess.
Gently fold whipped cream into the cream cheese mixture until smooth and light, then spoon or pipe onto chilled crusts.
Refrigerate assembled cheesecakes for at least 3 hours or overnight until set and firm.
Top with red and green sprinkles and optional crushed candy canes just before serving to preserve crunch and color.
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