Christmas Reindeer Cheesecake
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This easy no bake, Christmas cheesecake is made with just a few simple ingredients. A light cream cheese filling on a buttery graham cracker crust makes this a fun and festive dessert for the holiday season.
We are all about sharing recipes for easy dinner and desserts and this delicious cheesecake idea is one I think you will love.
Why You Will Love This Recipe
This cheesecake is a delicious dessert that is easy to make and they look so impressive at the table. Like this Bailey’s Irish Cream Cheesecake and this San Sebastian Cheesecake, it will be a memorable sweet that the whole family is sure to love.
This is also cute for a holiday tea.
Ingredients For Reindeer Cheesecake
- Butter – softened
- Graham Crackers
- Powdered Sugar – also known as confectioner’s sugar
- Heavy cream
- Cream Cheese
- Vanilla extract
- Chocolate-covered pretzels – use the small ones.
- Candy eyes
- Red candies
Equipment and Kitchen Tools Needed
- large mixing bowl
- medium bowl
- electric mixer or stand mixer
- springform pan
- spatula
- spoon
- parchment paper
- serving plate
How to Make Reindeer Cheesecake
Step By Step Instructions
- Line the bottom of the spring-form pan with parchment paper cut to the size of the pan.
- Crush 4-5 graham crackers in a plastic bag. No need for a food processor here.
- In a medium mixing bowl, measure crumbs and add to melted butter. Mix until all crackers are coated with butter then press into the bottom of a 9-inch prepared pan.
- In a large mixing bowl, add cream cheese and beat until smooth.
Add in the powdered sugar and vanilla extract and blend until smooth. - In a separate bowl or mixer, whip the heavy cream to stiff peaks.
- Fold into the cream cheese mixer until all streaks disappear.
- Pour the cheesecake batter on top of the crust and smooth on the top with a spatula.
- Cover with aluminum foil and set in the refrigerator to chill for at least 6-8 hours.
- Once the cheesecake is set, remove it from the pan.
- Slice into 8 equal slices and decorate the top of the cheesecake.
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Pro Tips and Time-saver Shortcuts
- You can make this soup and double the recipe so that you can serve it easily in the future.
- For best results use room temperature cream cheese.
- Before cutting cheesecake, place in the freezer for a few minutes to help it set.
Variations, Notes, and Substitutions
- You can use chocolate chips or brown candies if you do not have candy eyes. You can use peppermint candies for the nose.
- Only use full-fat cream and cream cheese for the proper consistency for this recipe.
- For a hint of peppermint flavor, you can add 1 teaspoon of peppermint extract in place of the vanilla.
Serving and Storage Suggestions
- Store leftovers in an airtight container in the refrigerator.
- Serve this cheesecake by the slice. Surprise your guests by serving these cute reindeers at the end of a meal.
FAQ
Can you freeze this Christmas Cheesecake?
Yes, it can be frozen in an airtight freezer-safe container for up to 3 months.
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made ahead of time and stored in the refrigerator.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
More Great Cheesecake Recipes
Christmas Cheesecake
Equipment
- springform pan
- Bowl
- offset spatula
- mixer
Ingredients
- 1 1/4 cup crushed graham crackers
- 1 stick plus, 3 tablespoons melted, unsalted butter
- 3 8noz blocks regular ream cheese
- 1 cup powdered sugar
- 1 tbsp vanilla extract
- 1 1/4 cup heavy cream
- 16 chocolate covered pretzels
- 16 candy eyes
- 8 m&ms
Instructions
Cheesecake
- Line the bottom of the springform pan with parchment paper cut to the size of the pan.
- Crush 4-5 graham crackers in a plastic bag.
- Measure out the desired amount and add to melted butter.
- Mix until all crackers are coated with butter then press into the bottom of a 9-inch spring form pan.
- In a large bowl or stand mixer bowl, whip the heavy cream using medium speed until stiff peaks form.
- Add cream cheese to a large mixing bowl and beat until smooth.
- Add in the powdered sugar and vanilla extract and blend until smooth.
- Fold into the cream cheese mixer until all streaks disappear.
- Pour on top of the crust and smooth on the top.
- Cover with aluminum foil and set in fridge to chill for at least 6-8 hours
- Once the cheesecake is set, remove it from the pan.
- Slice into 8 equal slices.
Cheesecake Topping
- Add two chocolate-covered pretzels, 2 candy eyes, and 1 m&m per slice.
Nutrition
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Ack, this is awesome! My sister used to bring home a whole cheesecake from her job every Christmas. I’m excited to have cheesecake on Christmas again, so I better make it happen!