Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons melted butter
- 2 tablespoons granulated sugar
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup cold heavy cream
- 1 teaspoon vanilla extract
- Red and green sprinkles
- Optional: Crushed candy canes
Instructions
- Mix graham cracker crumbs, melted butter, and granulated sugar in a bowl until combined.
- Press crumb mixture into mini cheesecake molds or cupcake liners. Chill for 10 minutes.
- Beat softened cream cheese until smooth. Add powdered sugar and mix until creamy.
- Whip cold heavy cream with vanilla until stiff peaks form.
- Fold whipped cream into cream cheese mixture gently until smooth.
- Spoon or pipe filling into molds over crusts.
- Chill for at least 4 hours or overnight until set.
- Decorate with red and green sprinkles and optional crushed candy canes before serving.
Notes
- Use full-fat cream cheese for best texture.
- Let cream cheese come to room temperature before mixing.
- Can be frozen up to 2 months. Thaw in refrigerator.
- Substitute graham crackers with digestive biscuits or vanilla wafers.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Sweet Desserts
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian