16 ounces cream cheese, softened to room temperature
1 cup powdered sugar
1 teaspoon alcohol-free vanilla extract
1 cup heavy whipping cream, cold
1/2 cup festive red and green sprinkles
Optional: Whipped cream for garnish
Instructions
Step 1: Prepare the Crust Base Line an 8×8 inch square baking pan with parchment paper, leaving a slight overhang on the sides for easy removal later. In a medium bowl, combine the graham cracker crumbs, melted butter, and two tablespoons of sugar. Stir until the mixture looks like wet sand. Press the crumbs firmly into the bottom of the prepared pan using the back of a spoon or a flat measuring cup to create an even, solid layer. Place the pan in the freezer for 10 minutes to firm up while you make the filling.
Step 2: Cream the Filling In a large mixing bowl, beat the softened cream cheese and powdered sugar together using a hand mixer or stand mixer. Continue mixing on medium speed until the mixture is completely smooth and no lumps remain. Stir in the alcohol-free vanilla extract until well combined. It is important that the cream cheese is truly at room temperature to ensure a velvety consistency.
Step 3: Whip the Cream In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. Be careful not to over-beat the cream, or it may turn grainy. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Use a slow, circular motion to keep the filling light and fluffy. Once the mixture is uniform, fold in half of your festive sprinkles.
Step 4: Assemble and Chill Remove the crust from the freezer and spread the cheesecake filling evenly over the top. Use an offset spatula to smooth the surface. Top the cheesecake with the remaining festive sprinkles, pressing them very lightly into the surface so they stick. Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, or overnight, until the cheesecake is firm and set.
Step 5: Cut and Serve Once the cheesecake is fully set, use the parchment paper handles to lift the entire block out of the pan and onto a cutting board. Using a sharp knife dipped in warm water and wiped dry between each cut, slice the cheesecake into 24 small squares. Arrange the bites on a festive platter and keep them refrigerated until you are ready to serve.
