Description
Delicious no-bake mini cheesecakes perfect for Christmas celebrations.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/2 teaspoon peppermint extract
- Red and green sprinkles for decoration
- Fresh mint leaves for garnish (optional)
Instructions
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- Press the mixture evenly into the bottom of 12 muffin cups lined with paper liners. Set aside.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
- Divide the cheesecake mixture evenly among the prepared crusts in the muffin cups, smoothing the tops with a spatula.
- Drizzle the peppermint extract over the cheesecakes and gently swirl it in with a toothpick or skewer for a marbled effect.
- Cover the mini cheesecakes with plastic wrap and refrigerate for at least 4 hours or until set.
- Before serving, remove the cheesecakes from the muffin tin and decorate with red and green sprinkles and fresh mint leaves if desired.
Notes
- For a chocolate twist, add 1/4 cup of cocoa powder to the cream cheese mixture.
- Substitute the peppermint extract with vanilla or almond extract for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg