Save some stress and time this holiday season by serving this Christmas No Bake Cheesecake! Enjoy a smooth and creamy dessert that’s easy enough for the kids to make and will be the show stopper at any Christmas party!
Talk about the dessert to Wow everyone during the holidays, this is it! This is so simple to make, and it’s so much fun to decorate, you’re going to love this recipe. The cheesecake is delicious, and you don’t spend time baking it, so you can wrap presents, put up decorations, or spend time with someone special, while this sets up in the freezer. You can make this ahead, and have it ready to serve when needed. Make sure you keep this one in your favorites!
How to Make
Place the Graham Crackers in a food processor and pulse into crumbs. Melt the Butter in a microwave safe dish. Place the Graham Cracker Crumbs in a bowl, and add the sugar, and stir well. Pour the melted Butter into the crumbs, and stir well to coat. Line the bottom of a 9 inch Spring-form pan with Parchment paper, and place the Graham Cracker Crumbs in the Spring-form pan, and press firmly into the bottom of the pan. Place the pan in the freezer.
In the mixing bowl of a stand mixer, place the softened cream cheese, and Greek Yogurt, and mix on medium speed until blended. Add the Sugar, Vanilla, Vanilla Coffee Creamer, and mix until blended. Scrape down the sides of the mixing bowl, and blend until smooth. Add a few drops of the Heavy Cream, and about 1/3 of the powdered sugar, and blend on low. Continue until you’ve added all the powdered sugar, alternating with the cream. Scrape down the sides of the mixing bowl, and blend again until all ingredients are blended smooth.
Divide Cheesecake batter in thirds, leaving 1/3 of the batter in the mixing bowl. Place one of the bowls with the white cheesecake in the refrigerator. In the other bowl, add several drops of the Green Food Coloring Gel, and stir until completely blended. Add more drops until desired color is reached. and place the bowl in the refrigerator. In the mixing bowl, add the Red Food Coloring Gel, about 10 drops at a time, until the desired color of red cheesecake batter is reached. It takes quite a bit of red food coloring gel to achieve the dark red cheesecake color, so you’ll have to use quite a bit, and that’s typical.
Remove the Spring-form pan from the freezer, and pour the Red layer of Cheesecake batter into the pan, and place the pan back in the freezer. Allow to freeze for 4 hours. After 4 hours, remove the pan from the freezer, and pour the white layer of cheesecake on top of the Red Layer, and place back in the freezer. Allow 3 hours for the red and white layers to set, remove the pan from the freezer, and pour the Green layer of Cheesecake batter on top of the White layer. Place the Spring-form pan back in the freezer, and leave overnight.
(If you’re making this a couple of days ahead, let the Cheesecake sit overnight in the freezer, and then cover with Parchment paper, and Foil.)
Before serving, remove the Cheesecake from the freezer, and remove the Spring-form from the pan. Place the Vanilla Frosting in a Pastry bag with a large fluted tip, and pipe dollops of Frosting around the edge of the Cheesecake, in two rows. Add the Christmas Sprinkle Mix on top of the Frosting, and the top of the Cheesecake. Cut in 2 inch pieces, serve, and Enjoy!
What Makes It No-Bake?
Traditional Cheesecakes require flour and eggs to help set the cheesecake as it bakes. Both ingredients are left out of this recipe, making it totally safe to eat with baking.
Do You Have To Bake The Crust?
No! This is truly a no bake dessert. The graham cracker crusts sets in the freezer while you make the layered cheesecake filling.
More Recipes to Try
PrintChristmas No-Bake Cheesecake
Ingredients
For the Crust
- 2 sleeves graham crackers (crushed)
- 1 stick butter (melted)
- 1 tablespoon granulated sugar
For the Cheesecake Filling
- 32 oz cream cheese (softened)
- 1/2 cup full fat plain greek yogurt
- 1/4 cup heavy whipping cream
- 1 cup granulated sugar
- 1 cup powdered sugar
- 1 tablespoon vanilla
- 1 tablespoon vanilla coffee creamer
- red food coloring gel
- green food coloring gel
- Christmas mix sprinkles
- 1 12oz container vanilla frosting
Instructions
How to Make the Crust
- Place the graham crackers in a food processor and pulse them into crumbs.
- Melt the butter in a microwave-safe dish.
- In a bowl, combine the Graham Cracker crumbs and sugar, stirring well.
- Pour the melted butter into the crumbs and mix thoroughly to coat.
- Line the bottom of a 9-inch springform pan with parchment paper, then press the Graham Cracker mixture firmly into the bottom of the pan. Place the pan in the freezer to set.
How to Make the Filling
- In the mixing bowl of a stand mixer, combine the softened cream cheese and Greek yogurt, mixing on medium speed until blended.
- Add the sugar, vanilla, and vanilla coffee creamer, and continue mixing until smooth. Scrape down the sides of the bowl to ensure all ingredients are well incorporated.
- Gradually add the heavy cream and powdered sugar in alternating additions, blending on low speed until all ingredients are mixed thoroughly.
- Scrape down the sides of the bowl again and blend until the cheesecake batter is smooth.
- Divide the cheesecake batter into thirds, leaving one-third of the batter in the mixing bowl.
- Place one of the bowls with the white cheesecake batter in the refrigerator. In another bowl, add a few drops of green food coloring gel and stir until completely blended. Adjust the color by adding more drops until the desired shade is reached. Place this bowl in the refrigerator as well. In the mixing bowl, add red food coloring gel, about 10 drops at a time, until the desired shade of red cheesecake batter is achieved. Note that achieving a dark red color may require a significant amount of red food coloring gel.
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Remove the springform pan from the freezer and pour the red layer of cheesecake batter into the pan. Return the pan to the freezer and allow it to freeze for 4 hours.
- After 4 hours, remove the pan from the freezer and pour the white layer of cheesecake batter on top of the red layer. Place the pan back in the freezer and allow the red and white layers to set for 3 hours.
- Then, remove the pan from the freezer and pour the green layer of cheesecake batter on top of the white layer.
- Place the springform pan back in the freezer and leave it overnight, or at least until fully set.
- Before serving, remove the cheesecake from the freezer and take off the springform pan. Place the vanilla frosting in a pastry bag fitted with a large fluted tip, and pipe dollops of frosting around the edge of the cheesecake in two rows.
- Sprinkle the desired amount of sprinkles on top of the frosting and the surface of the cheesecake. Cut the cheesecake into 2-inch pieces, serve, and enjoy!