Introduction

This No-Bake Christmas Cheesecake is a festive and colorful dessert perfect for holiday gatherings. With layers tinted in classic red, white, and green, it combines creamy texture and a crunchy graham cracker crust for a delightful treat. Best of all, it requires no baking, making it both easy and impressive.

A slice of layered dessert shows four clear layers from bottom to top: a crumbly light brown crust, a thick bright red creamy layer, a smooth white creamy layer, and a shiny green creamy top layer. The green layer is decorated with white swirls of cream topped with colorful round and long sprinkles in red, green, white, and blue. More colorful sprinkles are scattered on the white marbled surface around the slice. The dessert has a smooth texture on most layers except the crumbly base, and the photo focuses closely on the front side of the slice. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 sleeves of Graham crackers, crushed

1 stick butter, melted

1 Tablespoon sugar

4 packages (8-ounce each) cream cheese, softened

1/2 cup Greek yogurt

1/4 cup heavy whipping cream

1 cup sugar

1 cup powdered sugar

1 Tablespoon vanilla extract

1 Tablespoon vanilla coffee creamer

Red food coloring gel

Green food coloring gel

Christmas mix sprinkles (see link)

1 container Betty Crocker vanilla frosting

Instructions

Step 1: Place the graham crackers in a food processor and pulse into fine crumbs. Melt the butter in a microwave-safe dish. In a bowl, combine the graham cracker crumbs and sugar, then pour in the melted butter and stir well to coat. Line the bottom of a 9-inch springform pan with parchment paper. Press the crumb mixture firmly into the bottom of the pan and place it in the freezer.

Step 2: In the bowl of a stand mixer, combine the softened cream cheese and Greek yogurt. Mix on medium speed until smooth. Add the sugar, vanilla extract, and vanilla coffee creamer, then mix until fully blended. Scrape down the sides of the bowl.

Step 3: Gradually add the powdered sugar alternating with the heavy cream in small amounts, mixing on low until fully incorporated and the mixture is smooth. Scrape the bowl again to ensure even blending.

Step 4: Divide the cheesecake batter into three portions; keep one portion white in the mixing bowl and refrigerate it. Add green food coloring gel to one portion, stirring until the desired green shade is reached, then refrigerate. Add red food coloring gel to the remaining portion in the mixing bowl gradually—about 10 drops at a time—until a deep red color is achieved. This may require a generous amount of red gel.

Step 5: Remove the springform pan from the freezer and pour the red cheesecake batter onto the crust. Return the pan to the freezer and let it freeze for 4 hours.

Step 6: After 4 hours, pour the white cheesecake layer over the red layer and freeze for an additional 3 hours.

Step 7: Pour the green cheesecake layer over the white layer and freeze the cheesecake overnight to allow all layers to set firmly.

Step 8: If preparing ahead by a couple of days, keep the cheesecake frozen overnight, then cover it with parchment paper and foil.

Step 9: Before serving, remove the cheesecake from the freezer and release it from the springform pan. Fill a pastry bag fitted with a large fluted tip with vanilla frosting and pipe dollops around the edge of the cheesecake in two rows.

Step 10: Sprinkle the Christmas sprinkle mix generously over the frosting and the top of the cheesecake. Cut into 2-inch pieces and serve chilled. Enjoy!

Tips & Variations

Use a generous amount of red food coloring gel for a vibrant, deep red layer, as it typically takes more than expected.

For a dairy-free option, substitute the cream cheese and heavy cream with plant-based alternatives.

Instead of Greek yogurt, you can use sour cream for a slightly tangier flavor.

If you prefer a firmer crust, chill it longer before adding the cheesecake batter.

FAQs

Can I make this cheesecake without a springform pan?

While a springform pan is ideal for easy removal, you can use a regular cake pan lined with parchment paper on the bottom for easier release. Just be extra careful when unmolding.

How long does the cheesecake need to set before serving?

Each layer should freeze for several hours as directed—4 hours for red, 3 hours for white, and overnight after the green layer—to ensure firm, distinct layers and clean slices.