Description
This No-Bake Christmas Cheesecake is a festive, colorful dessert perfect for holiday celebrations. Layers of creamy cheesecake in traditional red, white, and green colors sit atop a buttery graham cracker crust, and the cheesecake is beautifully finished with vanilla frosting and Christmas sprinkles. This easy-to-make, chilled dessert requires no baking, making it a convenient holiday treat that’s as delightful to look at as it is to eat.
Ingredients
Scale
Crust
- 2 sleeves of Graham crackers – crushed
- 1 stick (8 tablespoons) of butter – melted
- 1 Tablespoon of Sugar
Cheesecake Filling
- 4 packages (8 ounces 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
Coloring and Decoration
- Red Food Coloring Gel
- Green Food Coloring Gel
- Christmas Mix Sprinkles (such as red and green festive sprinkles)
- 1 container Betty Crocker Vanilla Frosting
Instructions
- Prepare the crust: Crush the graham crackers using a food processor until fine crumbs form. Melt the butter in the microwave. Combine the graham cracker crumbs, sugar, and melted butter in a bowl, stirring well to coat evenly. Line the bottom of a 9-inch springform pan with parchment paper. Press the crumb mixture firmly into the bottom of the pan to form a compact crust. Place the pan in the freezer to chill while preparing the filling.
- Make the cheesecake batter: In the bowl of a stand mixer, beat the softened cream cheese with Greek yogurt on medium speed until smooth. Add sugar, vanilla extract, and vanilla coffee creamer; continue mixing until well blended and smooth. Scrape down the sides of the bowl as needed. Gradually add heavy whipping cream and powdered sugar alternately, starting with about one-third of the powdered sugar, mixing on low speed to incorporate fully. Continue until all powdered sugar and cream are incorporated, ensuring the batter is smooth and creamy.
- Color the batter: Divide the cheesecake batter into three equal parts. Keep one-third white in the mixing bowl and refrigerate. Transfer another third into a separate bowl and add green food coloring gel a few drops at a time, stirring until the desired shade of green is reached; then refrigerate. Add red food coloring gel gradually (about 10 drops at a time) to the remaining third in the mixing bowl, continuing until achieving a deep red color, which requires a generous amount of coloring, then refrigerate.
- Layer the cheesecake: Remove the springform pan with crust from the freezer. Pour the red cheesecake batter evenly over the crust. Return the pan to the freezer for 4 hours to set the red layer completely. After 4 hours, pour the white cheesecake batter over the red layer and return to the freezer for another 3 hours. Finally, add the green cheesecake batter on top of the white layer and freeze the entire cheesecake overnight to set firmly.
- Store properly: If preparing several days in advance, keep the cheesecake frozen overnight, then cover tightly with parchment paper and foil to prevent freezer burn and odors.
- Decorate and serve: When ready to serve, remove the cheesecake from the freezer and release it from the springform pan. Fill a pastry bag fitted with a large fluted tip with the vanilla frosting and pipe dollops around the edge of the cheesecake in two rows. Sprinkle the Christmas mix sprinkles generously over the frosting and the cheesecake’s top. Slice into 2-inch pieces and enjoy your festive holiday dessert!
Notes
- Use softened cream cheese at room temperature for easier mixing and a smoother texture.
- Adding vanilla coffee creamer adds a subtle depth of flavor; you may substitute with equal amount of cream or additional vanilla extract if preferred.
- The red coloring requires a significant amount of gel to achieve a vibrant dark red color, so add gradually while stirring well.
- Freezing times are important for proper layer setting and should not be rushed.
- For easier slicing, allow the cheesecake to thaw for 10-15 minutes at room temperature before cutting.
- Any leftover cheesecake should be stored tightly covered in the freezer to maintain freshness.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: No-Bake Cheesecake, Christmas Dessert, Holiday Cheesecake, Festive Dessert, Layered Cheesecake, Easy Cheesecake, Refrigerator Cheesecake
