No-Bake Mini Santa Cheesecakes Recipe
These charming No-Bake Mini Santa Cheesecakes are a festive and delightful holiday treat. Featuring a crunchy graham cracker crust, a smooth and creamy cheesecake filling, and adorable Santa-themed decorations made with strawberries, whipped cream, and candy, these cheesecakes are perfect for holiday parties or a sweet seasonal dessert.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
For the Crust
- 1 cup graham cracker crumbs (about 8 graham crackers)
- 1/4 cup unsalted butter, melted
- 1 tablespoon granulated sugar
For the Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, cold
For the Santa Decorations
- 12 large strawberries, hulled (for Santa hats)
- Whipped cream or frosting (for the Santa beard and hat trim)
- Small candy eyes or black gel icing (for Santa’s eyes)
- Small red candies or icing (for Santa’s nose)
- Powdered sugar, for dusting (optional, for a snowy effect)
Instructions
- Make the Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until the crumbs are evenly coated and resemble wet sand. Line a muffin tin with cupcake liners. Press about 1 tablespoon of the crust mixture firmly into the bottom of each liner to create a compact layer. Place the muffin tin in the refrigerator to chill and set while preparing the filling.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 to 3 minutes. Add powdered sugar and vanilla extract, then continue beating until fully combined and smooth. In a separate bowl, whip the cold heavy cream until stiff peaks form, about 3 to 4 minutes—be careful not to overbeat. Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth. Spoon or pipe the cheesecake filling over the chilled crusts in the muffin cups, filling each about three-quarters full. Refrigerate for at least 3 hours until set.
- Decorate with Santa Faces: Place a hulled strawberry pointed side up on top of each cheesecake to resemble Santa’s hat. Use whipped cream or frosting to pipe a beard around the base of the strawberry and add a dollop on top for the pompom of the hat. Attach small candy eyes or use black gel icing to create Santa’s eyes. Place a small red candy or a dab of red icing on each for the nose. Optionally, dust the tops lightly with powdered sugar for a snowy effect.
Notes
- Use full-fat cream cheese and heavy cream for the creamiest texture.
- Make sure cream cheese is softened to avoid lumps in the filling.
- Chilling the crust before adding the filling helps it set firmly.
- For a quicker set, you can refrigerate overnight.
- Substitute candy eyes with small chocolate chips or mini chocolate candies if preferred.
- Use store-bought whipped topping if short on time, but homemade whipped cream gives the best texture.
- To avoid watery topping, pat strawberries dry before decorating.
