A creamy, festive vanilla cheesecake packed with red and green sprinkles, on a buttery graham crust, and topped with adorable frosting Christmas trees. Perfect for holiday celebrations!
Ingredients
For the Crust
2 cups graham cracker crumbs (or digestive biscuits, crushed)
½ cup unsalted butter, melted
2 tablespoons sugar (optional)
For the Cheesecake Filling
24 oz (680 g) cream cheese, softened
1 cup powdered sugar
1 ½ cups heavy whipping cream, cold
2 teaspoons vanilla extract
1 tablespoon lemon juice (optional, for balance)
¾ cup Christmas sprinkles (jimmies + mini balls) Avoid nonpareils (small hard balls) inside the filling—they can bleed colors.
For Decoration
Whipped cream
Red, green, and white sprinkles
Frosting Christmas trees (optional but beautiful!)
Powdered sugar for dusting
Instructions
- Make the Crust
- In a bowl, mix the graham crumbs, melted butter, and sugar.
- Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan.
- Place the crust in the freezer for 15 minutes while you prepare the filling.
- Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add powdered sugar and vanilla extract, mixing well.
- In another bowl, whip the cold heavy cream until stiff peaks form.
- Fold the whipped cream gently into the cream cheese mixture.
- Add the Christmas sprinkles and fold them in carefully.
- Pour the filling over the prepared crust and smooth the top.
- Refrigerate for at least 6 hours, ideally overnight, until fully set.
- Decorate
- Pipe whipped cream on top.
- Add Christmas sprinkles on the surface.
- Optionally, pipe small frosting Christmas trees using:
Green/red colored buttercream
A star piping tip, swirling upward
- Lightly dust with powdered sugar for a snowy effect ❄️
- Serve
Slice with a warm knife for clean cuts and enjoy your festive, creamy Christmas cheesecake! 🎅✨