No-Bake Christmas Mini Cheesecakes
Creamy no-bake cheesecake filling over a buttery graham cracker crust, topped with festive mint chocolate pieces.
Ingredients
Crust
- 5 tablespoons unsalted butter melted (70 g)
- 1 packet graham cracker crust mix from an 11.1-ounce no-bake real cheesecake dessert mix
- 2 tablespoons granulated sugar 25 g
Filling
- 1 1/2 cups cold milk 360 ml, 1% cow's milk recommended
- 1 packet cheesecake filling mix from the same 11.1-ounce no-bake real cheesecake dessert mix
Toppings
- Mini mint chocolate cookies, mint chocolate chips, mini chocolate chips, or similar as desired
Instructions
- Line a muffin pan with 9 large muffin liners or 12 medium liners.
- Melt the butter in a small microwave-safe bowl on high power, about 1 minute.
- Add the graham cracker crust mix and sugar to the melted butter. Mix with a fork until the crumbs are evenly coated and look like wet sand.
- Spoon about 2 tablespoons of the crust mixture into each large liner, or a little less for medium liners. Pack it down firmly with the back of a spoon to form an even, smooth crust.
- In a large bowl, combine the cold milk and the filling mix. Beat with an electric mixer on low for 30 seconds, then increase to medium-high speed and beat for 3 minutes, until thick.
- Spoon about 3 to 4 tablespoons of filling into each large liner, or a little less for medium liners. Smooth the tops lightly with the back of a spoon.
- Refrigerate for at least 1 hour, or overnight, until set.
- Top with mini mint chocolate cookies, mint chocolate chips, mini chocolate chips, or other toppings just before serving.
Notes
Soy milk makes the filling set softer than cow's milk. If using soy milk, chill longer and keep the cheesecakes cold until serving.
Add toppings just before serving so cookies and chips stay crisp.
Store covered in the refrigerator for up to 2 to 3 days. Freeze plain cheesecakes up to 1 month; thaw in the refrigerator, then top.
The filling should be thick after beating, similar to soft whipped cream or heavy pudding.
Add toppings just before serving so cookies and chips stay crisp.
Store covered in the refrigerator for up to 2 to 3 days. Freeze plain cheesecakes up to 1 month; thaw in the refrigerator, then top.
The filling should be thick after beating, similar to soft whipped cream or heavy pudding.