No-Bake Christmas Mini Cheesecakes are creamy, individual cheesecakes with a buttery graham cracker crust, light whipped filling, and a pretty raspberry or strawberry swirl on top. Made in a muffin tin, they’re perfectly portioned, no-oven-required, and ideal for holiday dessert platters or make-ahead entertaining.
Why you’ll love these mini cheesecakes
These minis use the classic no-bake cheesecake method: cream cheese, powdered sugar, and vanilla are beaten smooth, then lightened with whipped heavy cream so the filling sets in the fridge instead of baking. The graham cracker crust is pressed right into muffin liners, just like other no-bake mini cheesecake recipes, giving you a crisp, buttery base that holds together when unwrapped.
The jam swirl adds easy holiday flair without extra fuss—loosening fruit jam with a bit of lemon juice and swirling it in is a common technique in raspberry-swirl cheesecake recipes. Garnishing with fresh berries, mint, or powdered sugar gives them a red-and-green Christmas look that photographs beautifully and feels festive on the table.
Ingredients
For the crust
- 1 1/2 cups graham cracker crumbs (about 12 full sheets)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
This ratio is slightly richer than some basic crusts, but similar to other no-bake mini cheesecake crusts that call for graham crumbs, sugar, and melted butter pressed into muffin liners. The sugar sweetens and helps the crust compact; the butter binds everything and firms up as it chills.
For the filling
- 2 (8-ounce) blocks full-fat cream cheese, softened to room temperature
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
Full-fat brick cream cheese is standard in no-bake cheesecakes because reduced-fat or tub-style can be too soft. Powdered sugar dissolves smoothly and helps stabilize the filling. Whipped heavy cream folded in gives lift and a mousse-like texture, a method echoed across many no-bake cheesecake recipes.
For the berry swirl & garnish
- 1/3 cup seedless raspberry or strawberry jam
- 1/2 teaspoon lemon juice
- Fresh mint leaves, raspberries, or a dusting of powdered sugar for garnish
Using jam for the swirl, rather than cooked fruit, is a shortcut similar to other no-bake raspberry swirl mini cheesecakes and swirl cheesecake bars. Lemon juice loosens the jam and adds a little brightness.
Step-by-step instructions
Prepare the crust
Line a standard 12-cup muffin tin with paper or foil liners. Mini no-bake cheesecake recipes commonly use a lined muffin pan for easy release and portion control.
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand and the crumbs are evenly coated. Press about 1 1/2 tablespoons of the mixture firmly into the bottom of each liner. Use the bottom of a small glass or measuring cup to compact the crumbs into a firm, even layer—this is a standard tip to help no-bake crusts hold together when unwrapped.
Place the muffin tin in the freezer to set the crusts while you make the filling. Chilling or freezing the crust briefly is recommended in many no-bake cheesecake recipes so the base is firm before adding the filling.
Make the cheesecake filling
In a large bowl, using an electric mixer, beat the softened cream cheese until completely smooth and lump-free, about 2 minutes. Scrape down the bowl as needed. Many mini no-bake cheesecake recipes emphasize beating cream cheese thoroughly first to avoid lumps later.
Add the sifted powdered sugar and vanilla extract, then beat again until fully combined and smooth. Sifting the powdered sugar helps prevent clumps and gives a silkier filling.
In a separate, clean bowl, whip the cold heavy whipping cream to stiff peaks. This step matches instructions in similar recipes that whip the cream separately so it can be gently folded into the cream cheese mixture without deflating it. When you lift the beaters, the cream should stand up firmly.
Gently fold the whipped cream into the cream cheese mixture in two additions, using a spatula and broad, sweeping motions. Fold just until no white streaks remain and the mixture is uniform and fluffy. Overmixing can deflate the cream, so stop as soon as it’s incorporated.
Assemble the cheesecakes
Remove the crusts from the freezer. Divide the cheesecake filling evenly among the 12 liners, smoothing the tops with a spoon or small offset spatula. This portioning method is the same used in other muffin-pan no-bake cheesecake recipes.
In a small bowl, stir the jam with the lemon juice to loosen it to a spoonable consistency. Drop about 1/2 teaspoon dollops of the jam onto the center of each cheesecake. Using a toothpick or skewer, gently swirl the jam into the filling, creating decorative patterns on top. Try not to drag the crust; keep the toothpick near the surface of the filling.
Chill and set
Carefully transfer the muffin tin to the refrigerator. Chill the mini cheesecakes for at least 4 hours, or preferably overnight, until they are firm and set. Many no-bake cheesecake recipes stress a long chill (4–8 hours) for clean slices and a stable texture.
Serve
Just before serving, peel away the liners. Garnish each mini cheesecake with a fresh mint leaf, a raspberry or small berry, or a light dusting of powdered sugar. These toppings echo common Christmas mini cheesecake decorations that lean into red-and-green colors and a snowy powdered sugar effect.
Serve chilled on a platter. They hold their shape well out of the fridge for a while, but like all no-bake cheesecakes, they’re best kept cool until serving.
Tips, variations, and Christmas styling
- Use full-fat brick cream cheese: This matches recommendations from multiple no-bake mini cheesecake recipes, which note that low-fat or spreadable cream cheese can make the filling too soft.
- Keep ingredients cold: Whipping cream straight from the fridge and using a cool bowl helps achieve stiff peaks faster and stabilizes the filling.
- Swirl options: Try half raspberry, half strawberry jam for a mixed-berry look, or use a thicker berry sauce like in raspberry swirl cheesecake recipes if you want bolder swirls.
- Christmas toppings: Decorate with red and green sprinkles, crushed candy canes, sugared cranberries, or tiny gingerbread decorations, as suggested in Christmas mini cheesecake and holiday dessert guides.
- Flavor twists: Add a teaspoon of lemon zest to the filling for a brighter flavor, or a pinch of cinnamon or nutmeg in the crust for subtle holiday spice, similar to suggestions in Christmas cheesecake articles.
Storage, make-ahead, and FAQs
Store the mini cheesecakes in an airtight container in the refrigerator for up to about 5–7 days; similar no-bake mini cheesecake recipes note that they keep well when chilled and covered. They’re excellent make-ahead desserts because you can prepare them the day before a party and just garnish before serving.
Can I freeze these mini cheesecakes?
Yes. Many no-bake cheesecakes freeze well. Place the set cheesecakes (without fresh berry garnish) on a tray to freeze, then transfer to a container. Thaw in the fridge before serving.
Can I use different crust cookies?
You can swap graham crackers for vanilla wafers, gingersnaps, or chocolate cookie crumbs, as suggested in various mini cheesecake and no-bake cheesecake recipes.
Do they need liners?
Using paper or foil liners makes removal and serving much easier and is standard for muffin-pan no-bake cheesecakes. Silicone liners can also work if you prefer reusable.
Why is my filling too soft?
Possible causes include under-whipped cream, not enough chill time, or using low-fat cream cheese. No-bake cheesecake troubleshooting often points to these issues when the filling doesn’t firm up.
No-Bake Christmas Mini Cheesecakes bring together buttery graham crusts, silky cheesecake filling, and festive berry swirls in a bite-sized dessert that looks special with very little effort—perfect for busy holiday baking schedules.