This recipe arrived in my life during the busiest December I can remember. I needed something cheerful, fast, and transportable for a neighborhood cookie swap, and these little no-bake cheesecakes fit the bill perfectly. They are creamy yet light, bright with sugary crunch when you sprinkle crushed candy cane on top, and small enough that guests can sample many desserts without getting weighed down. The texture balances a buttery graham cracker base with an aerated cream-cheese filling made light by whipped heavy cream — every bite yields a silky mouthfeel with a crisp, buttery crust.

I discovered the exact proportions after several trial runs on a cold evening while listening to holiday music and testing different crust thicknesses. The 1 1/2 cups of graham crumbs pressed into mini liners gives you a satisfying crunch without overwhelming the filling, and whipping the heavy cream to stiff peaks before folding in gives the final bites a feather-light quality that melts on the tongue. Family and friends often ask for the recipe because these come together quickly, store and travel well, and look like something you’d buy at a patisserie — but they’re effortless to make at home.

Ingredients

• Graham cracker crumbs (1 1/2 cups): Use full-flavor graham crackers — store brands will work but I prefer a honey graham for added depth. Crush by pulse in a food processor for uniform crumbs or place in a resealable bag and use a rolling pin.
• Melted butter (6 tablespoons): Unsalted butter is my go-to so I can control salt levels; melted and cooled to room temperature so it binds crumbs without cooking the filling.
• Granulated sugar (2 tablespoons): Adds just a touch of extra sweetness and helps the crust crisp up; caster sugar works well too if you have it.
• Cream cheese (8 oz; softened): Full-fat block-style cream cheese (not the tub) for best texture and flavor. Allow to sit at room temperature for 30 minutes so it whips smoothly.
• Powdered sugar (1 cup): Confectioners’ sugar sweetens and stabilizes the filling; sift if it’s lumpy.
• Cold heavy cream (1 cup): Chill both the bowl and beaters for the stiffest peaks. Cold cream whips to volume more reliably than room-temp cream.
• Vanilla extract (1 teaspoon): Pure vanilla makes a noticeable difference over imitation.
• Red and green sprinkles: Use jimmies or festive nonpareils; choose colors that won’t bleed if you plan to freeze the mini cheesecakes.
• Optional — Crushed candy canes: Add for peppermint crunch; gently crush in a towel so pieces aren’t too fine and turn gritty.

Instructions

Make the crust: Combine 1 1/2 cups graham cracker crumbs, 6 tablespoons melted butter, and 2 tablespoons granulated sugar in a medium bowl. Mix until the crumbs are evenly coated and resemble wet sand. The melted butter should bind the crumbs so they hold shape when pressed; if the mix seems dry add 1/2 teaspoon more butter at a time. Press and chill the crusts: Press about 1 to 1 1/2 tablespoons of the crumb mixture firmly into the bottom of each mini cheesecake liner or mini muffin tin cavity to form a compact base. Use the back of a small measuring spoon or a shot glass to press. Refrigerate for 15 minutes to set the butter. Prepare the cream cheese base: In a large bowl, beat 8 ounces softened cream cheese with an electric mixer on medium until smooth and free of lumps (about 2 minutes). Scrape the bowl and gradually add 1 cup powdered sugar, beating until combined and silky. If the cream cheese seems too dense, beat a little longer at low speed to aerate it — this helps keep the final texture light. Whip the cream: In a separate chilled bowl, whip 1 cup cold heavy cream and 1 teaspoon vanilla extract to stiff peaks using an electric mixer. Proper peaks should stand straight up when you lift the beaters without collapsing; be careful not to overbeat or the mixture will become grainy. Fold and fill: Gently fold one-third of the whipped cream into the cream cheese mixture to loosen it, then fold in the remaining cream until fully combined and light. Transfer the filling to a piping bag or use a spoon to fill chilled crusts, smoothing the tops. Tapping the tray once on the counter removes air pockets. Chill until set: Refrigerate assembled minis for at least 3 hours or until firm. For firmer texture chill closer to 4 hours or overnight; if you plan to transport them, chilling overnight strengthens the structure so they travel without losing shape. Decorate and serve: Right before serving, top with red and green sprinkles and, if using, a few pieces of crushed candy cane. For a glossy finish, add a thin ribbon of melted chocolate or a tiny spoonful of jam to the center.

Storage Tips

Store chilled in a single layer in an airtight container with parchment between layers to avoid smudging the tops. In the fridge they hold up nicely for 3 to 4 days; longer than that the crust will begin to soften and the sprinkles can lose color. For freezing, place them on a baking sheet in a single layer until solid (about 1 hour), then move to a freezer-safe container. Thaw in the refrigerator overnight and add fresh sprinkles or crushed candy cane just before serving for the best texture.

Ingredient Substitutions

If you need a gluten-free version, use gluten-free graham-style crumbs or crushed gluten-free digestives. For a lighter filling, substitute half the heavy cream with whipped coconut cream (this will add a mild coconut note). To make them less sweet, reduce powdered sugar to 3/4 cup and add a teaspoon of lemon zest for brightness. Vegans: use a well-tested vegan cream-cheese alternative and stabilized aquafaba whipped to peaks instead of heavy cream — results will be slightly different but still tasty.

Serving Suggestions

Arrange on a tiered dessert stand for a festive display and garnish with fresh mint leaves or small candied cranberries for color contrast. Serve alongside hot cocoa or coffee — the cool, creamy texture makes a nice counterpoint to warm drinks. For a kids’ party, swap sprinkles for mini M&Ms or holiday-shaped sugar toppers. If you’re making a dessert platter, include a chocolate option and a fruit tart to give guests a variety of textures and flavors.

Cultural Background

Miniature chilled cheesecakes owe their roots to classic cheesecake traditions that date back to ancient Greece, but the modern no-bake version gained popularity in American kitchens for its convenience and lighter texture. The graham crust is an American innovation, created by treating graham crackers like sweet biscuits, and it pairs beautifully with a whipped cream–based filling. Over time, no-bake formats evolved into bite-sized versions popular at potlucks and holiday spreads because they are easy to share and visually appealing.

Seasonal Adaptations

Change toppings with the season: in winter add crushed candy cane or a smear of peppermint ganache; in spring swap to lemon curd and edible flowers; for summer, top with macerated berries or a blueberry compote. For Thanksgiving, add a spiced pecan praline on top; during Halloween, use orange and black sprinkles or a smear of salted caramel with toasted pumpkin seeds. The base is neutral enough to adapt to any holiday palette.

Meal Prep Tips

Prepare the crusts and filling up to two days ahead: keep crusts chilled and the filling chilled separately in an airtight container, then assemble the day of the event and chill to set. If you’re short on time, press crusts and freeze them briefly while you make the filling so assembly is quicker. Use a piping bag fitted with a round tip to speed up filling multiple tins and keep portions uniform for a professional look.

These little no-bake cheesecakes are one of those recipes that repeatedly deliver joy at the holidays — easy to make, easy to transport, and endlessly customizable. Try them once and they’ll become part of your seasonal repertoire.