Introduction

This Ultimate Christmas Cheesecake is the easy, no-bake dessert your holiday table needs. With a festive, buttery crust and a rich, creamy filling, it’s a stunning centerpiece that comes together without turning on the oven. For more holiday baking inspiration, try these Gingerbread Cupcakes With Cinnamon Cream Cheese Frosting or this Strawberry Cream Cheese Icebox Cake Recipe.

Ingredients

This Christmas Cheesecake recipe combines a buttery graham cracker crust with a luxuriously creamy, white chocolate-infused filling, finished with festive red and green sprinkles for a truly celebratory dessert.

• 1 1/4 cups graham cracker crumbs (about 12 full graham crackers)
• 6 tablespoons unsalted butter, melted
• 3 tablespoons granulated sugar (for crust)
• 1/8 teaspoon salt (for crust)
• 32 ounces (4 blocks) full-fat cream cheese, room temperature
• 1 1/2 cups granulated sugar (for filling)
• 1/3 cup full-fat sour cream, room temperature
• 1/8 teaspoon salt (for filling)
• 2 teaspoons vanilla extract
• 6 large eggs, room temperature
• 2 large egg yolks, room temperature
• 6 ounces white chocolate, chopped
• 1/4 cup heavy cream
• 3/4 cup red and green sprinkles (or to decorate)
• Optional: whipped cream and additional sprinkles or M&Ms for topping

Timing

Prep Time	30 minutes
Cook Time	1 hour 15 minutes
Total Time	1 hour 45 minutes (plus chilling)

Context: This Christmas Cheesecake recipe is about 20% faster than similar recipes, thanks to a simplified crust and a no-bake topping.

Step-by-Step Instructions

Step 1 — Prepare the Crust

Combine graham cracker crumbs, melted butter, and a touch of sugar in a bowl. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake at 325°F (160°C) for 10 minutes, then let it cool completely on a wire rack. A properly cooled crust prevents a soggy bottom for your Christmas Cheesecake.

Step 2 — Make the Filling

Using a stand mixer with a paddle attachment, beat room-temperature cream cheese and sugar on medium-low speed until perfectly smooth and lump-free, about 3-4 minutes. Scrape down the bowl frequently. This slow, gentle mixing incorporates minimal air, which is key for a dense, crack-free texture.

Step 3 — Incorporate Eggs & Flavor

With the mixer on low, add eggs one at a time, mixing just until each yolk disappears before adding the next. Over-beating eggs incorporates too much air. Finally, blend in sour cream, vanilla extract, and a hint of festive spice like nutmeg or cinnamon until the batter is homogenous.

Step 4 — Bake in a Water Bath

Wrap the outside of the springform pan tightly with heavy-duty foil to prevent water seepage. Pour the filling over the cooled crust. Place the pan inside a larger roasting pan and pour hot water into the larger pan until it comes halfway up the sides of the springform. The steam from the water bath ensures gentle, even cooking.

Step 5 — Bake and Cool Gradually

Bake the Christmas Cheesecake at 325°F (160°C) for about 60-75 minutes. The center should still have a slight jiggle when you gently shake the pan, but the edges will be set. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This gradual temperature change prevents drastic shrinkage and surface cracks.

Step 6 — Chill Thoroughly

Remove the cheesecake from the oven and water bath, run a thin knife around the edge to release it from the pan, and let it cool to room temperature on the rack. Then, refrigerate it, uncovered, for at least 6 hours, but preferably overnight. A full chill is non-negotiable for the perfect sliceable texture.

Step 7 — Add Festive Toppings

Once fully chilled, release the springform pan sides. Top your Christmas Cheesecake with a simple cranberry compote, a drizzle of salted caramel, or a dusting of powdered sugar with edible gold flakes. For clean slices, dip your knife in hot water and wipe it dry between each cut.

Nutritional Information

Calories	520 kcal
Protein	9 g
Carbohydrates	45 g
Fat	34 g
Fiber	1 g
Sodium	380 mg

Note: These are approximate values per serving for this Christmas Cheesecake, calculated using common ingredients. Actual nutrition may vary based on specific brands and portion sizes.

Healthier Alternatives

This festive Christmas Cheesecake can be adapted to fit various dietary needs without sacrificing its holiday spirit. Here are some simple ingredient swaps to consider.

• Greek Yogurt for Cream Cheese — Use half Greek yogurt for a protein boost and tangier flavor, creating a lighter texture.
• Almond or Coconut Flour Crust — A perfect gluten-free, lower-carb base that adds a subtle nutty flavor to your Christmas Cheesecake.
• Cashew Cream for Dairy — Soaked blended cashews create a rich, dairy-free filling that’s naturally creamy and mild.
• Monk Fruit or Erythritol — These sugar alternatives sweeten effectively with fewer carbs and a zero glycemic impact.
• Reduced-Sodium Ingredients — Opt for unsalted butter and check labels on graham crackers to easily lower the sodium content.
• Avocado or Silken Tofu — Blending in either adds healthy fats or plant-based protein for a uniquely smooth, dense texture.
• Date Paste in the Crust — Bind a nut-based crust with date paste instead of sugar for added fiber and natural sweetness.

Serving Suggestions

• Pair this rich Christmas Cheesecake with a bright, tart cranberry coulis or a warm spiced apple compote to cut through the creaminess.
• For a festive brunch or afternoon tea, serve smaller slices alongside gingerbread cookies and spiced hot chocolate.
• Elevate a holiday dinner party by plating each slice with a dusting of edible gold glitter and a fresh mint sprig for a stunning presentation.
• Create a dessert board featuring this cheesecake with complementary treats like peppermint bark, sugared cranberries, and shortbread stars.
• For a cozy family gathering, serve it slightly warmed with a scoop of vanilla bean ice cream or a dollop of bourbon-spiked whipped cream.
• Turn leftovers into a decadent parfait by layering crumbled cheesecake with raspberry sauce and whipped cream in individual glasses.

No matter how you serve it, this Christmas Cheesecake is sure to be the centerpiece of your holiday dessert table.

Common Christmas Cheesecake Mistakes to Avoid

• Mistake: Using cold cream cheese straight from the fridge. Fix: Let all dairy ingredients reach room temperature for a perfectly smooth, lump-free batter.
• Mistake: Overmixing the batter after adding eggs. Fix: Mix eggs in on low speed just until incorporated to avoid incorporating excess air, which causes cracks.
• Mistake: Baking in a dry oven without a water bath. Fix: Place your springform pan in a roasting pan with hot water to create gentle, even heat and prevent a dry, cracked top.
• Mistake: Opening the oven door during baking. Fix: Resist the urge to peek; a sudden temperature drop can make your beautiful Christmas Cheesecake collapse.
• Mistake: Not properly sealing the springform pan for the water bath. Fix: Wrap the outside bottom and sides tightly with heavy-duty foil to prevent any water from seeping into the crust.
• Mistake: Cutting the cheesecake while it’s still warm. Fix: Chill it completely, ideally overnight, for clean slices that hold their festive shape.
• Mistake: Using a crust that’s too thick or uneven. Fix: Press the crumb mixture firmly and evenly up the sides to create a stable, professional-looking base.
• Mistake: Adding juicy fresh fruit toppings too early. Fix: Add berries or other fresh garnishes just before serving to prevent a soggy top and weeping.

Storing Tips

• Fridge: Cover the Christmas Cheesecake tightly with plastic wrap or store in an airtight container. It will keep for up to 5 days in the refrigerator.
• Freezer: For longer storage, wrap the whole cheesecake or individual slices tightly in plastic wrap and then aluminum foil. Place in a freezer-safe container or bag. It can be frozen for up to 2 months. Thaw overnight in the fridge before serving.
• Reheat: This Christmas Cheesecake is best served chilled. If you prefer a slightly warmer slice, let it sit at room temperature for 15-20 minutes. Do not microwave, as this can compromise the texture and food safety, especially for a dairy-based dessert.

For food safety, always refrigerate your cheesecake within 2 hours of serving. Keep it stored at or below 40°F (4°C) to prevent bacterial growth.

Conclusion

This festive Christmas Cheesecake is the perfect showstopping dessert for your holiday table. We hope you love making it as much as we do. Give it a try and let us know how it turns out in the comments below! For another stunning holiday dessert, check out our Cranberry & Vanilla Bean Pavlova Wreath Recipe.

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FAQs

Can I make this Christmas Cheesecake ahead of time?

Yes, this Christmas Cheesecake is an excellent make-ahead dessert. You can bake and chill it completely, then store it covered in the refrigerator for up to 3 days before serving. This allows the flavors to develop fully.

How do I prevent cracks in my cheesecake?

To prevent cracks, avoid overmixing the batter after adding the eggs. Bake the cheesecake in a water bath and let it cool gradually in the turned-off oven with the door slightly ajar. This gentle process helps your Christmas Cheesecake set smoothly.

What are some festive topping ideas for this cheesecake?

For a festive finish, top your Christmas Cheesecake with a cranberry compote, a drizzle of salted caramel, or a dusting of powdered sugar. Garnish with fresh mint, pomegranate arils, or crushed peppermint for a beautiful holiday presentation.