16 ounces cream cheese, softened to room temperature
1/2 cup powdered sugar
1 cup heavy whipping cream, chilled
1 teaspoon alcohol-free vanilla
1/2 teaspoon ground cinnamon
Red and green festive sprinkles for decorating
Fresh raspberries or pomegranate seeds for topping
Instructions
In a medium bowl, combine the graham cracker crumbs and the melted butter. Stir them together until the mixture looks like wet sand and holds its shape when pressed. Line a mini muffin tin with paper liners and press about one tablespoon of the crumb mixture into the bottom of each cavity. Use the back of a small spoon or a clean thumb to pack the crust down firmly so it stays together when served.
In a chilled mixing bowl, pour in the heavy whipping cream. Use a hand mixer or a stand mixer to whip the cream on medium-high speed until stiff peaks form. Be careful not to over-beat the cream into butter. Set this aside in the refrigerator to keep it cold while you prepare the cheesecake base.
In a separate large bowl, beat the softened cream cheese until it is completely smooth and free of lumps. Gradually add the powdered sugar, alcohol-free vanilla, and ground cinnamon. Continue mixing until the ingredients are fully incorporated and the texture is light and airy.
Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Use a slow, circular motion to incorporate the two mixtures without deflating the air in the whipped cream.
Spoon or pipe the cheesecake filling into the prepared muffin tin on top of the crusts. Smooth the tops with a spatula or leave them with a little swirl for a rustic look. Place the tin in the refrigerator for at least four hours, though overnight is best, to allow them to set completely. Just before serving, garnish with festive sprinkles and fresh fruit.
