When the holidays get busy, a dessert that does not need the oven is a gift in itself. These no bake Christmas mini cheesecakes have a buttery graham cracker crust and a thick, creamy cheesecake filling, and they are made in muffin liners so each guest gets a perfect single serving. The recipe uses a boxed no-bake cheesecake mix, which means there is no water bath, no cracked tops, and no waiting for a baked cheesecake to cool. You just press a crust, whip a filling, fill the liners, and chill.
The whole recipe takes about 10 minutes of hands-on time and 1 hour of chilling, for a total of about 1 hour and 10 minutes. It makes 9 mini cheesecakes. The cheesecakes are a blank canvas for your toppings, so you can dress them up for Christmas with festive sprinkles, mini cookies, mint chocolate chips, or whatever holiday treats you have on hand. Below you will find the full recipe, topping ideas, tips, storage guidance, and answers to common questions.
Why You’ll Love These No Bake Christmas Mini Cheesecakes
- No oven needed, so your oven stays free for other holiday baking
- Just 5 ingredients, and the mix does most of the work
- About 10 minutes of prep, plus an hour of chilling
- Make-ahead friendly, since the cheesecakes can chill overnight
- Individually portioned in muffin liners, so there is no slicing or plating
- Easy to decorate for Christmas with festive toppings
- Perfect for holiday parties, cookie exchanges, and Christmas dessert tables
What Do No Bake Christmas Mini Cheesecakes Taste Like?
These mini cheesecakes taste like classic cheesecake: sweet, tangy, and creamy, with a rich, thick filling that holds its shape. The crust is made from buttery graham cracker crumbs, so each bite has a crisp, sandy base under the smooth filling. The texture is firm enough to hold in your hand once the cheesecakes are fully chilled.
The toppings give each cheesecake its personality. Mint chocolate cookies and mint chocolate chips add a cool, chocolatey flavor that suits the season, while mini chocolate chips give a classic finish. Because the base is so simple, almost any holiday topping works.
Recipe Overview
- Prep time: 10 minutes
- Chill time: at least 1 hour (overnight also works)
- Total time: 1 hour 10 minutes
- Yield: 9 mini cheesecakes (using 9 large muffin liners, or 12 medium liners)
- Method: No-bake
The method is simple. Melt the butter and mix it with the crust mix and sugar. Press about 2 tablespoons of the crust into each lined muffin cup. Beat the cold milk with the filling mix, first on low and then on medium-high, until thick. Spoon the filling over the crusts, chill until set, and add your toppings.
Ingredients
For the Crust
- The graham cracker crust mix from 1 package (11.1 ounces) of no-bake real cheesecake dessert mix
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the Filling
- The filling mix from the same 11.1-ounce package
- 1 1/2 cups cold milk
For Topping
- Mini mint chocolate cookies, mint chocolate chips, mini chocolate chips, or similar toppings, as desired
Ingredient Notes
No-Bake Cheesecake Dessert Mix
The recipe uses one 11.1-ounce package of no-bake real cheesecake dessert mix. The package contains both the graham cracker crust mix and the cheesecake filling mix, so you use both parts. The source recipe was adapted from a version made with this type of boxed mix.
Butter and Sugar for the Crust
Five tablespoons of melted unsalted butter and 2 tablespoons of granulated sugar are mixed into the crust crumbs. The butter binds the crumbs together, and the sugar adds a little extra sweetness and crunch.
Cold Milk
The filling needs 1 1/2 cups of cold milk. The source used 1% cow’s milk. It warns that soy milk will cause the filling to set up softer, so dairy milk is the better choice for a firm mini cheesecake.
Toppings
The source suggests mini mint chocolate cookies, mint chocolate chips, and mini chocolate chips. For a Christmas look, the photos on this page show whipped topping, red and green sprinkles, and crushed candy canes, which are our own festive ideas and are not part of the tested recipe.
Equipment
- A muffin pan
- 9 large muffin liners (or 12 medium or average-sized liners)
- A small microwave-safe bowl for melting the butter
- A fork, for mixing the crust
- A 2-tablespoon cookie scoop (optional) for portioning the crust
- A large mixing bowl and an electric mixer
- A spoon, for packing the crust and smoothing the filling
- Space in the refrigerator for the muffin pan
Variations and Substitutions
The source recipe includes a few options of its own, and the other ideas below have not been tested here.
- Liner size: Use 9 large muffin liners for 9 cheesecakes, or 12 medium liners for 12 smaller ones, with a little less crust in each.
- Toppings: Mini mint chocolate cookies, mint chocolate chips, or mini chocolate chips are the source’s suggestions.
- Festive toppings: Red and green sprinkles, crushed peppermint candy, or a swirl of whipped topping would suit Christmas.
- Chilling: Chill for at least 1 hour, or overnight for the most convenient make-ahead option.
- More cheesecake treats: If you love mini cheesecakes, try our Delicious Easy No Bake Freezer Friendly Cheesecake Bites or our Peppermint Oreo Cheesecake.
Step-by-Step Instructions
Step 1: Prepare the pan. Line a muffin pan with 9 large muffin liners, or 12 medium liners. Set the pan aside.
Step 2: Melt the butter. Place the butter in a small microwave-safe bowl and heat it on high power until melted, about 1 minute.
Step 3: Make the crust mixture. Add the graham cracker crust mix from the package and the sugar to the melted butter. Mix with a fork until the crumbs are evenly coated.
Step 4: Press the crusts. Add about 2 tablespoons of the crust mixture to each liner. If you are using 12 liners, use a little less in each. Pack the crumbs down firmly with the back of a spoon to form an even, smooth crust layer. Set the pan aside.
Step 5: Make the filling. In a large bowl, combine the cold milk and the filling mix from the package. Beat with an electric mixer on low speed for 30 seconds. Increase the speed to medium-high and beat for 3 minutes. The mixture will be thick.
Step 6: Fill the liners. Spoon about 3 to 4 tablespoons of filling into each liner and smooth the tops lightly with the back of a spoon.
Step 7: Chill. Refrigerate the cheesecakes for at least 1 hour, or overnight, until they are set.
Step 8: Top and serve. Top the cheesecakes with an assortment of mini cookies, mint chocolate chips, mini chocolate chips, or other toppings as you like, and serve.
Tips for Success
- Use cold milk. The filling sets best when the milk is cold.
- Use dairy milk. The source warns that soy milk makes the filling set up softer.
- Pack the crust firmly. Use the back of a spoon to press the crumbs into a smooth, even layer.
- Beat for the full time. The filling needs 30 seconds on low and 3 minutes on medium-high, and it will be thick.
- Size the filling. Use about 3 to 4 tablespoons of filling per liner.
- Chill until set. One hour is the minimum, but overnight is fine.
- Add toppings last. Top the cheesecakes after they have chilled so the decorations stay crisp.
How to Know They’re Set
The mini cheesecakes are ready when the filling is firm after chilling. The recipe says to refrigerate for at least 1 hour, or until set. If you gently touch the edge of the filling and it is still soft or sticky, give the cheesecakes more time in the refrigerator. Overnight chilling is a good option if you are making them ahead for a party.
What to Serve With No Bake Christmas Mini Cheesecakes
These cheesecakes are great on a holiday dessert table next to other festive treats. Pair them with our Raspberry Cheesecake Balls and Blueberry Cheesecake Cups for a cheesecake sampler. A hot cup of coffee, tea, or cocoa is a lovely partner for the creamy filling.
Storage
Extra cheesecakes keep in an airtight container in the refrigerator for up to 5 days. Keep them chilled until you are ready to serve, and add fresh toppings just before serving so they stay crisp.
Freezing
The source recipe does not cover freezing, and we have not tested it. If you want to get ahead, the best make-ahead method is to chill the cheesecakes overnight in the refrigerator.
Common Mistakes to Avoid
- Using milk that is not cold. The filling will not thicken as well.
- Using soy milk. The source says it makes the filling set softer.
- Not packing the crust. A loosely packed crust can crumble when you unwrap the liners.
- Underbeating the filling. Beat for the full time so the mixture is thick.
- Not chilling long enough. The cheesecakes need at least 1 hour in the refrigerator to set.
- Overfilling the liners. Use about 3 to 4 tablespoons of filling each.
- Adding wet toppings too early. Add toppings after the cheesecakes have chilled.
Frequently Asked Questions
Do I need to bake these?
No. These cheesecakes need no oven. You only melt butter in the microwave and chill the cheesecakes in the refrigerator.
How many cheesecakes does the recipe make?
It makes 9 mini cheesecakes in 9 large muffin liners, or you can use 12 medium liners for smaller portions.
How long do they need to chill?
At least 1 hour, or until set. You can also chill them overnight.
What kind of milk should I use?
Use cold dairy milk. The source used 1% cow’s milk and notes that soy milk will cause the filling to set up softer.
What can I use as toppings?
The source suggests mini mint chocolate cookies, mint chocolate chips, and mini chocolate chips. For Christmas, you could also try festive sprinkles or crushed peppermint candy.
How long do they keep?
Extra cheesecakes keep in an airtight container in the refrigerator for up to 5 days.
Can I make them ahead?
Yes. The source recipe was refrigerated overnight, which makes them a convenient make-ahead dessert.
Is this a from-scratch cheesecake?
No. It uses a boxed no-bake cheesecake dessert mix for the crust and the filling, which keeps the recipe quick and easy.
Recipe Background
No-bake cheesecakes became a favorite for home cooks because they skip the oven and the water bath that baked cheesecakes require. A boxed mix makes them even more approachable, since the crust and the filling are already measured out. Serving them in muffin liners turns a large dessert into an easy, portable single serving, which is perfect for holiday gatherings.
This recipe is adapted from the Easy No-Bake Mini Cheesecakes by Averie Sunshine of Averie Cooks, which was itself adapted from a Kraft recipe, written here in our own words with the same ingredients, amounts, and method. The Christmas theme comes from the toppings.
Share Your Creation
Did you make these no bake Christmas mini cheesecakes? Leave a comment below and tell us how they turned out. What holiday toppings did you choose? Your tips and photos help other readers decorate their own.
Conclusion
These no bake Christmas mini cheesecakes are a stress-free holiday dessert: a crisp graham crust, a thick and creamy filling, and a festive topping, with no oven required. They take about 10 minutes to put together and an hour to chill, and they can be made the night before. Dress them up with your favorite holiday toppings, and enjoy.
More Delicious Recipes You’ll Love
- Delicious Mini Cheesecake Bites: Easy Recipe for 24 Servings
- Delicious Easy No Bake Freezer Friendly Cheesecake Bites
- 2-Ingredient No-Bake Cheesecake Bites (Shockingly Creamy & Effortless!)
- Peppermint Oreo Cheesecake
- Blueberry Cheesecake Cups
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Nutritional Information
Nutrition values are those published with the source recipe, per mini cheesecake (9 mini cheesecakes). The source notes that they are automatically calculated and should be used as an approximation, and optional toppings are not included.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 324 |
| Carbohydrates | 35g |
| Protein | 5g |
| Fat | 20g |
| Saturated Fat | 12g |
| Cholesterol | 35mg |
| Sodium | 182mg |
| Fiber | 2g |
| Sugar | 17g |
No-Bake Christmas Mini Cheesecakes
- Total Time: 1 hour 10 minutes
- Yield: 9 mini cheesecakes 1x
Description
Easy no-bake mini cheesecakes with a buttery graham cracker crust and a thick, creamy filling, chilled for an hour and topped with festive mini cookies, mint chocolate chips, or other holiday toppings.
Ingredients
1 package (11.1 ounces) no-bake real cheesecake dessert mix (includes the graham cracker crust mix and the filling mix)
5 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1 1/2 cups cold milk (the source used 1% cow’s milk; soy milk makes the filling set softer)
Toppings, as desired: mini mint chocolate cookies, mint chocolate chips, mini chocolate chips, and similar
Instructions
1. Line a muffin pan with 9 large muffin liners (or 12 medium liners).
2. In a small microwave-safe bowl, melt the butter on high power, about 1 minute.
3. Add the graham cracker crust mix from the package and the sugar to the melted butter and mix with a fork until the crumbs are evenly coated.
4. Add about 2 tablespoons of the crust mixture to each liner (use a little less if using 12 liners). Pack it down firmly with the back of a spoon to form an even, smooth crust layer.
5. In a large bowl, add the milk and the filling mix from the package. Beat with an electric mixer on low for 30 seconds, then increase to medium-high speed and beat for 3 minutes. The mixture will be thick.
6. Add about 3 to 4 tablespoons of filling to each liner and smooth the tops lightly with the back of a spoon.
7. Refrigerate for at least 1 hour (overnight also works), or until set.
8. Top with an assortment of mini cookies, mint chocolate chips, mini chocolate chips, or other toppings as desired, and serve.
Notes
Adapted from the Easy No-Bake Mini Cheesecakes recipe by Averie Sunshine of Averie Cooks, which was adapted from Kraft.
Extra cheesecakes keep airtight in the refrigerator for up to 5 days.
The source recipe is not specifically Christmas themed. The holiday look comes from the toppings.
Nutrition values are those published with the source recipe, per mini cheesecake, and are an approximation.
- Prep Time: 10 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 324
- Sugar: 17g
- Sodium: 182mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
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Gianna Poulef
I’m Gianna Poulef from Poulef Recipes. I love sharing perfected dishes from my kitchen. I’m sure they’ll earn a spot in your heart. Let’s savor this journey together!.
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