16 ounces cream cheese, softened to room temperature
1 cup powdered sugar, sifted
1 teaspoon alcohol-free vanilla extract
1 cup heavy whipping cream, chilled
1/4 cup red and green festive sprinkles
4 ounces white chocolate, melted for drizzling
Fresh mint leaves or small berries for garnish
Instructions
Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly moistened and resemble wet sand. Press the mixture firmly into the bottom of the prepared pan using the back of a spoon or a flat glass to create an even, compact layer.
In a large mixing bowl, beat the softened cream cheese until it is smooth and creamy with no lumps remaining. Add the powdered sugar and alcohol-free vanilla extract. Continue beating on medium speed until the mixture is fully combined and fluffy. It is important that the cream cheese is truly at room temperature to ensure a silky texture.
In a separate chilled bowl, whip the heavy cream until stiff peaks form. Be careful not to over-beat, or it may turn into butter. Once the cream is stiff, gently fold it into the cream cheese mixture using a rubber spatula. Use a slow folding motion to keep the air in the cream, which gives the bites their light and airy consistency.
Spread the cheesecake filling evenly over the prepared crust. Use an offset spatula to smooth the top. Sprinkle the red and green holiday sprinkles over the surface, pressing them in very lightly so they stick. Place the pan in the refrigerator for at least 4 hours, or ideally overnight, to allow the filling to set firmly.
Once the cheesecake is firm, use the parchment paper overhang to lift the entire block out of the pan. Use a sharp knife dipped in hot water to slice it into 24 small squares. Wipe the knife clean between each cut for the neatest look. Drizzle the tops with melted white chocolate and add any extra garnishes like mint or berries before serving.
