Description
These No-Bake Christmas Mini Cheesecakes are a quick, festive, and delicious dessert perfect for holiday gatherings. They feature a gingersnap crust, a creamy cheesecake filling, and are topped with whipped cream and fresh raspberries.
Ingredients
- 1 cup gingersnap crumbs
- 3 tablespoons butter, melted
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon peppermint extract (optional)
- Fresh raspberries, for garnish
- Mint leaves, for garnish (optional)
Instructions
- In a small bowl, combine the gingersnap crumbs and melted butter.
- Press about 1 tablespoon of the mixture into the bottom of 8 mini cheesecake pans or a standard 12-cup muffin tin lined with paper liners. Chill while preparing the filling.
- In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy whipping cream, powdered sugar, and optional peppermint extract until stiff peaks form.
- Gently fold half of the whipped cream mixture into the cream cheese mixture until just combined.
- Spoon or pipe the cheesecake filling evenly over the crusts in the prepared pans/liners.
- Chill the cheesecakes for at least 4 hours, or until firm.
- Before serving, top each cheesecake with the remaining whipped cream, a few fresh raspberries, and a small mint leaf (if desired).
Notes
- If using a muffin tin, make sure to use sturdy paper liners for easier removal.
- You can substitute graham cracker crumbs for gingersnap crumbs if preferred.
- For a quicker chill time, you can place them in the freezer for about 1-2 hours.
- These mini cheesecakes can be made up to 2 days in advance and stored in the refrigerator.
- Ensure the cream cheese is fully softened for a smooth filling.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American