No-bake recipes are a great solution for when you’re craving something sweet but don’t want to spend hours and hours in the kitchen. From peanut butter cups to these No-Bake Santa Hat Cheesecake Cookies, you’ll be surprised how easy it is to make something special with minimal fuss.

How to Make No-Bake Santa Hat Cheesecake Cookies

No bake recipes help save you time, energy, and clean-up. This is especially important when you’re cooking up a feast and need to plan your kitchen schedule in advance, which tends to be the case for special occasions. Here’s the quick and easy recipe:

Combine the ingredients. In a small bowl combine the crushed graham crackers and coconut oil.
Prepare the cups. Line 24 cavities of a mini muffin pan with paper or silicon cups.
Line the cups with the graham cracker mixture. Divide the graham cracker mixture between cups and press firmly so that it’s firmly coated then freeze for 15 minutes.
Make the cheesecake filling. Combine the cream cheese, Greek yogurt, lemon juice, vanilla extract and honey to a bowl and mix to combine.
Add the cheesecake filling. Equally divide cheesecake filling among the mini muffin cups and then freeze for 15 minutes.
Top with strawberries. Carefully emove the mini cheesecakes from the pan and then top with strawberries.
Serve. Serve immediately or refrigerate until ready to serve.

Can I Freeze These No-Bake Santa Hat Cheesecake Cookies?

Once they are firm, transfer them to an airtight container. These No-Bake Santa Hat Cheesecake Cookies can be stored in the fridge for up to a week, or in the freezer for up to three months.

Can I Make a Dairy-Free Version?

You’ll find that no-bake recipes are relatively easy to work with, and you can substitute certain ingredients without any trouble. If you’re looking to make a dairy-free version of this recipe, swap out the Greek yogurt and cream cheese and consider these instead:

Almond yogurt
Coconut milk yogurt
Cashew cheese
Almond cheese

(You may also like: No Bake Peanut Butter Balls)

No-Bake Santa Hat Cheesecake Cookies

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Author: Anna Young
Prep Time: 30 minutes
Total Time: 30 minutes
Yield: 24 1x

Scale

1 cup crushed chocolate graham crackers
3 tbsp coconut oil
8 oz cream cheese, softened
4 oz Greek yogurt, well drained
2 tbsp honey
1 tsp lemon juice
1 tsp vanilla extract
24 strawberries

In a small bowl combine the crushed graham crackers and coconut oil.
Line 24 cavities of a mini muffin pan with paper or silicon cups.
Divide the graham cracker mixture between cups and press firmly.
Freeze for 15 minutes.
To make the filling, add the cream cheese, Greek yogurt, lemon juice, vanilla extract and honey to a bowl and mix to combine.
Equally divide cheesecake filling among the mini muffin cups.
Freeze for 15 minutes.
Remove the mini cheesecakes from the pan.
Top with strawberries.
Serve immediately or refrigerate until ready to serve.