🎄 No-Bake Christmas Mini Cheesecakes

Ingredients

For the crust:

• 1½ cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 2 tbsp granulated sugar

For the cheesecake filling:

• 8 oz (225 g) cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream, cold
• ½ tsp cinnamon
• ¼ tsp nutmeg

For decorating:

• Red and green sprinkles or sanding sugar
• Whipped cream
• Optional: crushed candy canes or Christmas sprinkles

Instructions

1. Make the crust: Mix graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.
2. Fill the molds: Line a muffin tin with cupcake liners. Divide the crumb mixture among 10–12 liners and press firmly into the bottoms. Refrigerate while preparing the filling.
3. Make the filling: Beat the softened cream cheese with powdered sugar, vanilla, cinnamon, and nutmeg until smooth.
4. Whip the cream: In a separate bowl, whip the cold heavy cream until stiff peaks form.
5. Combine: Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
6. Assemble: Spoon or pipe the filling over the chilled crusts. Smooth the tops.
7. Decorate: Add whipped cream and red-and-green sprinkles.
8. Chill: Refrigerate for at least 4 hours, preferably overnight, until completely firm.

Tip: For the cleanest mini cheesecakes, freeze them for about 30 minutes before removing the liners and decorating. 🎅🎄