Skip to Content

Mini Christmas Cheesecakes

  • Save Recipe
  • Prep 15 min
  • Total 20 min
  • Servings 9
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
Pretty little layered cheesecakes! No-bake cheesecake sits atop a sweet chocolate crust. Served in tiny cocktail cups, these two-bite treats are delicious in every way!
Updated Oct 7, 2014
  • Save
  • Share
  • Keep Screen On


  • 1 1/4 cup crushed Chocolate Cheerios™ cereal
  • 3 tablespoons butter, melted
  • 2/3 cup sugar
  • 1 (8 ounce) cube cream cheese
  • 1 (8 ounce) carton whipped topping
  • 2 tubes Betty Crocker™ gel food colors (red and green)
  • 1 tablespoon holiday sprinkles


  • 1
    In a small bowl, stir together the crushed chocolate Cheerios™, butter, and 2 tablespoons sugar. Spoon into the bottom of nine small, plastic cocktail cups or plastic shot glasses.
  • 2
    In a stand mixer or large bowl, beat together the softened cream cheese, all but 1/2 cup of the whipped topping, and the remaining sugar until light and fluffy.
  • 3
    Split the cheesecake mixture into three equal parts. Tint one red and one green with about 1 teaspoon food coloring. Spoon into a large plastic ziptop bag.
  • 4
    Snip the corner from each of the plastic bags and pipe about a 1-1 tablespoon of green cheesecake on top of the chocolate crust, then white, then red. Use a knife to gently spread each layer smooth and flat before adding the next colored layer.
  • 5
    Top with a dollop of remaining whipped topping. Sprinkle with sprinkles and a few more crushed Cheerios™, if desired. Serve and enjoy!

Expert Tips

  • tip 1
    These work really well to make ahead! Feel free to make them up to two days in advance and store covered in an airtight container!

Nutrition Information

No nutrition information available for this recipe
© 2024 ®/TM General Mills All Rights Reserved