25 EASY NO-BAKE MINI CHEESECAKES FOR CHRISTMAS PARTIES

No-bake desserts are always helpful during the holidays, especially when the oven is already busy.

These no-bake mini cheesecakes for Christmas are easy to make, simple to serve, and perfect for Christmas parties, potlucks, dessert tables, and family gatherings.

Since they’re made in small portions, they’re also easy for guests to grab at parties, brunches, and larger gatherings.

Make them ahead, chill them in the fridge, and bring them out when it’s time for dessert.

These mini no-bake Christmas desserts are a simple option when you want something festive without adding more baking to your holiday schedule.

YOU MIGHT ALSO LIKE

• 25 Adorable Mini Christmas Desserts for Parties
• No Bake Pumpkin Pie Cheesecake Jars
• 25 Adorable Christmas Treats for Kids
• 25 Insanely Fun Christmas Movie Night Snack Ideas
• Mini Pumpkin Spice Cheesecakes

EASY NO-BAKE MINI CHEESECAKES

1. No Bake Peppermint Cheesecakes

These have an Oreo crust, a peppermint cheesecake filling and crushed candy canes on top.

They taste like a cool, creamy candy cane.

Add the candy canes right before serving so they don’t melt into the cream.

Ingredients

• 1 cup Oreo crumbs
• 3 tbsp melted butter
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla
• 1 cup cold heavy cream
• 1/2 tsp peppermint extract
• 3 candy canes, crushed

Instructions

1. Line a 12-cup muffin tin with paper liners (or use small dessert cups). Mix the Oreo crumbs with the melted butter and press 1 tablespoon into each.
2. Beat the cream cheese, powdered sugar and vanilla until smooth. In another bowl, whip the cream to stiff peaks and fold it in. Stir in the peppermint extract.
3. Spoon or pipe the filling into the liners.
4. Chill for at least 4 hours or overnight until set. Top with crushed candy canes.

2. Gingerbread Oreo No Bake Cheesecakes

These use Gingerbread Oreos for the crust and have a warm spiced filling.

Ginger, cinnamon and a little molasses give them a real gingerbread flavor.

Look for Gingerbread Oreos in stores around November.

Ingredients

• 1 cup Gingerbread Oreo crumbs
• 3 tbsp melted butter
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla
• 1 cup cold heavy cream
• 1 tbsp molasses
• 1 tsp ground ginger
• 1/2 tsp cinnamon

Instructions

1. Line a 12-cup muffin tin with paper liners (or use small dessert cups). Mix the Gingerbread Oreo crumbs with the melted butter and press 1 tablespoon into each.
2. Beat the cream cheese, powdered sugar and vanilla until smooth. In another bowl, whip the cream to stiff peaks and fold it in. Beat the molasses and spices into the cream cheese first.
3. Fill the liners.
4. Chill for at least 4 hours or overnight until set. Top with a Gingerbread Oreo half.

3. No Bake Mini Oreo Cheesecakes

These have an Oreo crust and crushed Oreos folded into the creamy filling.

Cookies and cream fans will love them.

Use Christmas Oreos with red filling for a festive touch.

Ingredients

• 1 cup Oreo crumbs
• 3 tbsp melted butter
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla
• 1 cup cold heavy cream
• 8 Oreos, chopped
• 4 Oreos, halved, for topping

Instructions

1. Line a 12-cup muffin tin with paper liners (or use small dessert cups). Mix the Oreo crumbs with the melted butter and press 1 tablespoon into each.
2. Beat the cream cheese, powdered sugar and vanilla until smooth. In another bowl, whip the cream to stiff peaks and fold it in. Fold in the chopped Oreos.
3. Fill the liners.
4. Chill for at least 4 hours or overnight until set. Top each with half an Oreo.

4. No Bake Mini Eggnog Cheesecake

These have a graham crust and a filling flavored with eggnog and nutmeg.

They taste like a creamy glass of eggnog.

Store-bought eggnog is already pasteurized, so it’s safe in a no-bake dessert.

Ingredients

• 1 cup graham cracker crumbs
• 3 tbsp melted butter
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1/3 cup eggnog
• 1/4 tsp nutmeg
• 1 cup cold heavy cream

Instructions

1. Line a 12-cup muffin tin with paper liners (or use small dessert cups). Mix the graham crumbs with the melted butter and press 1 tablespoon into each.
2. Beat the cream cheese, powdered sugar, eggnog and nutmeg until smooth. Whip the cream and fold it in.
3. Fill the liners.
4. Chill for at least 4 hours or overnight until set. Dust with nutmeg before serving.

5. No Bake Cranberry Cheesecakes

These have a vanilla filling topped with a spoonful of bright red cranberry sauce.

The tart topping balances the sweet cream.

Leftover cranberry sauce from dinner works perfectly.

Ingredients

• 1 cup graham cracker crumbs
• 3 tbsp melted butter
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla
• 1 cup cold heavy cream
• Zest of 1 orange
• 1 cup whole-berry cranberry sauce

Instructions

1. Line a 12-cup muffin tin with paper liners (or use small dessert cups). Mix the graham crumbs with the melted butter and press 1 tablespoon into each.
2. Beat the cream cheese, powdered sugar and vanilla until smooth. In another bowl, whip the cream to stiff peaks and fold it in. Add the orange zest with the cream cheese.
3. Fill the liners.
4. Chill for at least 4 hours or overnight until set. Top with cranberry sauce.

6. No Bake Mini Cherry Cheesecakes

These have a graham crust, creamy filling and a spoonful of cherry pie filling on top.

The red cherries look great on a Christmas table.

It’s the easiest recipe here if you use store-bought crumbs.

Ingredients

• 1 cup graham cracker crumbs
• 3 tbsp melted butter
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla
• 1 cup cold heavy cream
• 1 can (21 oz) cherry pie filling

Instructions

1. Line a 12-cup muffin tin with paper liners (or use small dessert cups). Mix the graham crumbs with the melted butter and press 1 tablespoon into each.
2. Beat the cream cheese, powdered sugar and vanilla until smooth. In another bowl, whip the cream to stiff peaks and fold it in.
3. Fill the liners.
4. Chill for at least 4 hours or overnight until set. Top with cherry pie filling.

7. Santa Hat Cheesecake Bites

These are small cheesecake bites topped with a strawberry and a dot of cream like a Santa hat.

They’re one of the cutest desserts you can make for Christmas.

Make them in a mini muffin tin for one-bite servings.

Ingredients

• 1 cup graham cracker crumbs
• 3 tbsp melted butter
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla
• 1 cup cold heavy cream
• 24 small strawberries, tops removed

Instructions

1. Line a 24-cup mini muffin tin with liners and press a teaspoon of crumb mixture into each.
2. Beat the cream cheese, powdered sugar and vanilla until smooth. In another bowl, whip the cream to stiff peaks and fold it in.
3. Pipe the filling into the liners and chill 4 hours.
4. Set a strawberry point-up on each and pipe a small dot of filling on the tip.

💡 Tip: Pat the strawberries dry so the cream sticks to them.

8. No Bake Mini Biscoff Cheesecakes

These have a Biscoff cookie crust and a filling made with cookie butter.

They taste like warm spiced caramel.

A drizzle of melted cookie butter on top finishes them.

Ingredients

• 1 cup Biscoff cookie crumbs
• 3 tbsp melted butter
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla
• 1 cup cold heavy cream
• 1/3 cup Biscoff cookie butter
• 12 Biscoff cookies for topping

Instructions

1. Line a 12-cup muffin tin with paper liners (or use small dessert cups). Mix the Biscoff crumbs with the melted butter and press 1 tablespoon into each.
2. Beat the cream cheese, powdered sugar and vanilla until smooth. In another bowl, whip the cream to stiff peaks and fold it in. Beat the cookie butter in with the cream cheese.
3. Fill the liners.
4. Chill for at least 4 hours or overnight until set. Drizzle with melted cookie butter and add a cookie.

9. No Bake Mini Nutella Cheesecakes

These have a chocolate cookie crust and a creamy Nutella filling.

Chopped hazelnuts on top add crunch.

They’re rich, so the mini size is just right.

Ingredients

• 1 cup chocolate cookie crumbs
• 3 tbsp melted butter
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 cup Nutella
• 1 cup cold heavy cream
• Chopped hazelnuts

Instructions

1. Line a 12-cup muffin tin with paper liners (or use small dessert cups). Mix the chocolate cookie crumbs with the melted butter and press 1 tablespoon into each.
2. Beat the cream cheese, powdered sugar and Nutella until smooth. Whip the cream and fold it in.
3. Fill the liners.
4. Chill for at least 4 hours or overnight until set. Top with hazelnuts.

10. No Bake Black Forest Cheesecakes

These have a chocolate filling topped with cherry pie filling and chocolate shavings.

They taste like a Black Forest cake.

Serve them in clear cups so the layers show.

Ingredients

• 1 cup chocolate cookie crumbs
• 3 tbsp melted butter
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla
• 1 cup cold heavy cream
• 1/2 cup chocolate chips, melted and cooled
• 1 can (21 oz) cherry pie filling
• Chocolate shavings

Instructions

1. Line a 12-cup muffin tin with paper liners (or use small dessert cups). Mix the chocolate cookie crumbs with the melted butter and press 1 tablespoon into each.
2. Beat the cream cheese, powdered sugar and vanilla until smooth. In another bowl, whip the cream to stiff peaks and fold it in. Beat the melted chocolate into the cream cheese first.
3. Fill the cups.
4. Chill for at least 4 hours or overnight until set. Top with cherries and chocolate shavings.

11. No Bake Turtle Mini Cheesecakes

These are topped with caramel, chocolate sauce and chopped pecans.

The crunchy pecans go well with the smooth filling.

A great choice for chocolate and caramel lovers.

Ingredients

• 1 cup chocolate cookie crumbs
• 3 tbsp melted butter
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla
• 1 cup cold heavy cream
• 1/3 cup caramel sauce
• 1/3 cup chocolate sauce
• 1/2 cup chopped pecans

Instructions

1. Line a 12-cup muffin tin with paper liners (or use small dessert cups). Mix the chocolate cookie crumbs with the melted butter and press 1 tablespoon into each.
2. Beat the cream cheese, powdered sugar and vanilla until smooth. In another bowl, whip the cream to stiff peaks and fold it in.
3. Fill the liners.
4. Chill for at least 4 hours or overnight until set. Top with pecans and drizzle with caramel and chocolate.

12. No Bake S’mores Mini Cheesecakes

These have a graham crust, chocolate filling and toasted marshmallows on top.

Use halal or vegan marshmallows to keep them pork-free.

Toast the marshmallows with a kitchen torch right before serving.

Ingredients

• 1 cup graham cracker crumbs
• 3 tbsp melted butter
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla
• 1 cup cold heavy cream
• 1/2 cup chocolate chips, melted and cooled
• Halal or vegan mini marshmallows

Instructions

1. Line a 12-cup muffin tin with paper liners (or use small dessert cups). Mix the graham crumbs with the melted butter and press 1 tablespoon into each.
2. Beat the cream cheese, powdered sugar and vanilla until smooth. In another bowl, whip the cream to stiff peaks and fold it in. Beat the melted chocolate into the cream cheese first.
3. Fill the liners and chill 4 hours.
4. Top with marshmallows and toast lightly with a kitchen torch.

13. No Bake Mini Chocolate Cheesecakes

These are rich chocolate cheesecakes with a chocolate cookie crust.

Only five main ingredients go into them.

Top with whipped cream and a sprinkle of cocoa.

Ingredients

• 1 cup chocolate cookie crumbs
• 3 tbsp melted butter
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla
• 1 cup cold heavy cream
• 3/4 cup chocolate chips, melted and cooled
• Whipped cream

Instructions

1. Line a 12-cup muffin tin with paper liners (or use small dessert cups). Mix the chocolate cookie crumbs with the melted butter and press 1 tablespoon into each.
2. Beat the cream cheese, powdered sugar and vanilla until smooth. In another bowl, whip the cream to stiff peaks and fold it in. Beat the melted chocolate into the cream cheese first.
3. Fill the liners.
4. Chill for at least 4 hours or overnight until set. Top with whipped cream.

14. No Bake Strawberry Cheesecake Cups

These are layered cups of crumbs, cheesecake filling and fresh strawberries.

They take about five minutes to put together.

Make them in clear cups so the red and white layers show.

Ingredients

• 1 cup graham cracker crumbs
• 3 tbsp melted butter
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla
• 1 cup cold heavy cream
• 2 cups diced strawberries
• 2 tbsp strawberry jam

Instructions

1. Mix the crumbs and butter.
2. Beat the cream cheese, powdered sugar and vanilla until smooth. In another bowl, whip the cream to stiff peaks and fold it in.
3. Toss the strawberries with the jam.
4. Layer crumbs, filling and strawberries in small cups and chill 2 hours.

15. No Bake Pumpkin Cheesecake Cups

These have a gingersnap crust and a spiced pumpkin filling.

They’re good for Thanksgiving and Christmas.

Top with whipped cream and a pinch of cinnamon.

Ingredients

• 1 cup gingersnap crumbs
• 3 tbsp melted butter
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 3/4 cup pumpkin puree
• 1 tsp pumpkin pie spice
• 1 cup cold heavy cream

Instructions

1. Line a 12-cup muffin tin with paper liners (or use small dessert cups). Mix the gingersnap crumbs with the melted butter and press 1 tablespoon into each.
2. Beat the cream cheese, powdered sugar, pumpkin and spice. Whip the cream and fold it in.
3. Fill the cups.
4. Chill for at least 4 hours or overnight until set.

16. Salted Caramel Cheesecake Shooters

These are layered in shot glasses with cookie crumbs, cheesecake and caramel sauce.

A pinch of flaky salt makes the caramel taste even better.

They look fancy on a dessert table but are easy to make.

Ingredients

• 1 cup graham cracker crumbs
• 3 tbsp melted butter
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla
• 1 cup cold heavy cream
• 1/2 cup caramel sauce
• Flaky sea salt

Instructions

1. Mix the crumbs and butter.
2. Beat the cream cheese, powdered sugar and vanilla until smooth. In another bowl, whip the cream to stiff peaks and fold it in.
3. Layer crumbs, filling and caramel in shot glasses or small cups.
4. Chill 2 hours and finish with a pinch of sea salt.

⚠️ Budget Note: Plastic shot cups from the dollar store make serving and cleanup easy.

17. Red Velvet Cheesecake Cups

These are layered cups with red velvet cake crumbs and white cheesecake filling.

The red and white layers look very Christmasy.

Use a store-bought red velvet cake or cupcakes to keep it no-bake.

Ingredients

• 2 cups red velvet cake, crumbled
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla
• 1 cup cold heavy cream
• Red sprinkles

Instructions

1. Crumble the red velvet cake.
2. Beat the cream cheese, powdered sugar and vanilla until smooth. In another bowl, whip the cream to stiff peaks and fold it in.
3. Layer cake crumbs and filling in clear cups.
4. Top with a few crumbs and sprinkles and chill 2 hours.

18. White Chocolate Raspberry Cheesecake Parfaits

These have white chocolate cheesecake layered with raspberry sauce and cookie crumbs.

The pink swirls make them look pretty.

Fresh raspberries on top finish them off.

Ingredients

• 1 cup graham cracker crumbs
• 3 tbsp melted butter
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla
• 1 cup cold heavy cream
• 1/2 cup white chocolate chips, melted and cooled
• 1/2 cup raspberry jam
• Fresh raspberries

Instructions

1. Mix the crumbs and butter.
2. Beat the cream cheese, powdered sugar and vanilla until smooth. In another bowl, whip the cream to stiff peaks and fold it in. Beat the melted white chocolate into the cream cheese first.
3. Layer crumbs, filling and jam in small cups.
4. Chill 2 hours and top with raspberries.

19. Andes Mint Cheesecake Cups

These have a chocolate crust and a mint filling topped with chopped Andes mints.

A drop of green coloring makes them look festive.

Good for anyone who loves mint chocolate.

Ingredients

• 1 cup chocolate cookie crumbs
• 3 tbsp melted butter
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla
• 1 cup cold heavy cream
• 1/2 tsp peppermint extract
• Green gel food coloring (optional)
• 12 Andes mints, chopped

Instructions

1. Line a 12-cup muffin tin with paper liners (or use small dessert cups). Mix the chocolate cookie crumbs with the melted butter and press 1 tablespoon into each.
2. Beat the cream cheese, powdered sugar and vanilla until smooth. In another bowl, whip the cream to stiff peaks and fold it in. Add the peppermint extract and a drop of coloring.
3. Fill the cups.
4. Chill for at least 4 hours or overnight until set. Top with chopped Andes mints.

20. No Bake Lemon Cheesecake Cups

These have a tangy lemon filling on a graham crust.

They’re light and fresh after a heavy holiday meal.

A spoon of lemon curd on top adds extra flavor.

Ingredients

• 1 cup graham cracker crumbs
• 3 tbsp melted butter
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla
• 1 cup cold heavy cream
• Zest and juice of 1 lemon
• 1/3 cup lemon curd (optional)

Instructions

1. Line a 12-cup muffin tin with paper liners (or use small dessert cups). Mix the graham crumbs with the melted butter and press 1 tablespoon into each.
2. Beat the cream cheese, powdered sugar and vanilla until smooth. In another bowl, whip the cream to stiff peaks and fold it in. Add the lemon zest and juice to the cream cheese.
3. Fill the cups.
4. Chill for at least 4 hours or overnight until set. Top with lemon curd.

21. No Bake Cinnamon Roll Cheesecakes

These have a cinnamon graham crust, a creamy filling and a brown sugar cinnamon swirl.

A drizzle of icing on top makes them look like cinnamon rolls.

They’re great for a Christmas morning brunch.

Ingredients

• 1 cup cinnamon graham cracker crumbs
• 3 tbsp melted butter
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla
• 1 cup cold heavy cream
• 2 tbsp brown sugar
• 1 tsp cinnamon
• 1/2 cup powdered sugar mixed with 1 tbsp milk for icing

Instructions

1. Line a 12-cup muffin tin with paper liners (or use small dessert cups). Mix the graham crumbs with the melted butter and press 1 tablespoon into each.
2. Beat the cream cheese, powdered sugar and vanilla until smooth. In another bowl, whip the cream to stiff peaks and fold it in.
3. Mix the brown sugar and cinnamon. Layer filling and a sprinkle of the cinnamon sugar in each cup.
4. Chill for at least 4 hours or overnight until set. Drizzle with icing.

22. No Bake Mocha Cheesecake Cups

These have a chocolate crust and a light coffee-flavored filling.

They taste like a creamy mocha.

Serve them in small clear cups for an adult Christmas party.

Ingredients

• 1 cup chocolate cookie crumbs
• 3 tbsp melted butter
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla
• 1 cup cold heavy cream
• 2 tsp instant coffee dissolved in 1 tbsp hot water
• Chocolate shavings

Instructions

1. Line a 12-cup muffin tin with paper liners (or use small dessert cups). Mix the chocolate cookie crumbs with the melted butter and press 1 tablespoon into each.
2. Beat the cream cheese, powdered sugar and vanilla until smooth. In another bowl, whip the cream to stiff peaks and fold it in. Beat the cooled coffee into the cream cheese first.
3. Fill the cups.
4. Chill for at least 4 hours or overnight until set. Top with chocolate shavings.

23. No Bake Funfetti Cheesecakes

These are vanilla cheesecakes packed with red and green sprinkles.

They taste like cake batter.

Kids love helping add the sprinkles.

Ingredients

• 1 cup golden Oreo crumbs
• 3 tbsp melted butter
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla
• 1 cup cold heavy cream
• 1/3 cup Christmas sprinkles

Instructions

1. Line a 12-cup muffin tin with paper liners (or use small dessert cups). Mix the golden Oreo crumbs with the melted butter and press 1 tablespoon into each.
2. Beat the cream cheese, powdered sugar and vanilla until smooth. In another bowl, whip the cream to stiff peaks and fold it in. Fold in most of the sprinkles.
3. Fill the liners.
4. Chill for at least 4 hours or overnight until set. Top with the rest of the sprinkles.

24. No Bake Pistachio Mini Cheesecakes

These have a pale green pistachio filling and chopped pistachios on top.

The green color fits right in with Christmas.

Pistachio pudding mix makes the flavor easy.

Ingredients

• 1 cup graham cracker crumbs
• 3 tbsp melted butter
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 box (3.4 oz) instant pistachio pudding mix
• 3/4 cup cold milk
• 1 cup cold heavy cream
• 1/3 cup chopped pistachios

Instructions

1. Line a 12-cup muffin tin with paper liners (or use small dessert cups). Mix the graham crumbs with the melted butter and press 1 tablespoon into each.
2. Whisk the pudding mix and milk until thick, then beat in the cream cheese and powdered sugar. Whip the cream and fold it in.
3. Fill the liners.
4. Chill for at least 4 hours or overnight until set. Top with pistachios.

25. 6-INGREDIENT MINI CHOCOLATE CHIP COOKIE CHEESECAKES 

These have a chocolate chip cookie crust and a filling with bites of edible cookie dough.

They taste like two desserts in one.

Heat-treat the flour for the cookie dough so it’s safe to eat raw.

Ingredients

• 1 cup chocolate chip cookie crumbs
• 3 tbsp melted butter
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla
• 1 cup cold heavy cream
• 1/2 cup heat-treated flour
• 2 tbsp butter, softened
• 2 tbsp brown sugar
• 1/4 cup mini chocolate chips

Instructions

1. Heat the flour in the microwave in 30-second bursts until it reaches 160°F, then cool. Mix with the butter, brown sugar and chips into small dough balls.
2. Line a 12-cup muffin tin with paper liners (or use small dessert cups). Mix the cookie crumbs with the melted butter and press 1 tablespoon into each.
3. Beat the cream cheese, powdered sugar and vanilla until smooth. In another bowl, whip the cream to stiff peaks and fold it in. Fold in half the dough bites.
4. Fill the liners, top with the rest of the dough bites and chill for at least 4 hours or overnight until set.