16 ounces cream cheese, softened to room temperature
1/2 cup powdered sugar
1 teaspoon alcohol-free vanilla extract
1 cup white chocolate chips, melted and slightly cooled
1/4 cup festive red and green sprinkles
12 mini candy canes, crushed
Instructions
Begin by lining an 8×8 inch square baking pan with parchment paper, leaving a bit of overhang on the sides for easy removal later. In a medium bowl, combine the graham cracker crumbs and the melted butter, stirring until the mixture looks like wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan to create a solid base.
In a large mixing bowl, beat the softened cream cheese and powdered sugar together until the mixture is completely smooth and free of lumps. Stir in the alcohol-free vanilla extract, ensuring it is well incorporated into the creamy base.
Gently fold the melted white chocolate into the cream cheese mixture using a spatula. The chocolate helps the bites set firmly while adding a lovely velvet texture. Once the mixture is uniform, pour it over the prepared graham cracker crust and smooth the top with an offset spatula.
Immediately scatter your festive sprinkles and crushed candy canes over the top of the cheesecake layer while it is still tacky. Place the pan in the refrigerator for at least three to four hours, or until the filling is completely firm and set.
Using the parchment paper overhang, lift the cheesecake block out of the pan and place it on a cutting board. Use a sharp knife to cut the block into twenty four small squares, wiping the knife clean with a warm cloth between each cut to ensure neat edges.
