No Bake Cheesecake Bites – Creamy, sweet, and melt-your-mouth delicious. No-bake cheesecake bites are the perfect treat to satisfy your sweet tooth. The prep is simple, resulting in an amazingly decadent dessert you can eat in one bite. And you don’t even have to heat your oven!
Beautiful to look at and delectably delicious. This no-bake cheesecake bite recipe is my kind of dessert! These little bites of heaven come together so quickly. Every time you go to the fridge, you will be tempted to eat one (or three).
These are perfect as a cool, smooth treat for summer days. Indulgent in every way, these cheesecake bites satisfy my sweet cravings without guilt. Plus, they are an excellent option for large picnics and get-togethers, so everyone can get a piece.
Super Easy No-Bake Cheesecake Bites
Who doesn’t love an elegant, luscious slice of cheesecake? Putting together cheesecake is like an art form that is hard to get perfect every time. However, this no-bake recipe is fool-proof! It’s so simple and just as yummy and lush as traditional cheesecake.
Recipe Ingredients
- Graham Crackers – Like a regular cheesecake, use graham crackers for the base. They are crunchy and buttery and complement the richness of the cheesecake filling.
- Dairy – Cream cheese, cream – This gives the cheesecake filling its decadent, creamy smoothness. It also helps the mixture set up.
- Cream – The filling uses both sour cream and heavy cream. Sour cream adds fluffiness as well as some sour flavor for balance. The heavy cream adds acidity and helps give the mixture a whipped cream texture when mixed.
- Sugar – For the sweetness your tastebuds crave. Sugar also contributes to the structure and creaminess of the final product. Sugar alternatives like coconut sugar work too.
- Butter – Helps bind the crust and adds saltiness to balance things.
- Lemon – The zest and juice of lemon provide a bright, citrusy punch to the mixture.
How to Make No-Bake Cheesecake Bites
Graham Cracker Crust
- Prep the Pan – Line a 12-well mini muffin pan with muffin wrappers or line ring molds with parchment paper. If using a silicone muffin pan, grease it with baking spray.
- Crush the Crackers – Place graham crackers in a Ziploc bag and finely crush them using a rolling pin. (A food processor will also crush them). (Photos 1-2)
- Add Sugar and Butter – Transfer crushed crackers to a medium mixing bowl, add sugar and cinnamon, and mix well until thoroughly combined. Finally, add melted butter and continue mixing until fully incorporated and resembles wet sand. (Photos 3-5)
- Fill molds – Evenly distribute 1 tablespoon of the graham cracker crust mixture into the bottom of each cupcake well and press down with the bottom of a cup or the back of a spoon to form the crust. When all 12 graham cracker crusts are flattened, put the pan in the refrigerator and move on to the cheesecake filling. (Photo 6)
Cheesecake Filling
- Whisk the cream cheese and sugar using a hand mixer in a medium-large bowl until it’s smooth and fluffy, about 3 minutes. Then, add the sour cream, sugar, lemon juice, and vanilla, and beat together until combined and smooth, about 3-5 minutes. (Photos 7-9)
- Whip the Cream – Pour heavy cream into a separate medium-large bowl and whisk it vigorously until thick and stiff peaks form, 5-8 minutes.
- Fold in Whipped Cream – Add the whipped cream to the cream cheese and fold gently until fully incorporated. (Photos 10-11)
- Fill Molds – Evenly distribute the cheesecake filling on the graham cracker crusts until the liners are almost full. Nicely flatten the top using a flat side of a spatula. Place cheesecake bites in the refrigerator and chill for 3-4 hours or overnight until completely set. (Photo 12)
- Serve – When ready to serve, remove cheesecake bites from wrappers, add your favorite cheesecake topping, and enjoy!
Recipe Variations
- Switch out the graham cracers for oreo cookies or ginger snaps for extra decadence.
- Top your cheesecake bites with some fresh fruit macerated in sugar for a classic twist. You can also add a swirl of your favorite fruit jam to the cheesecake mixture.
- Drizzle some homemade or store-bought salted caramel sauce on top for a mouthwatering explosion of gooey, sweet, and salty caramel.
- Swap out the graham cracker with your favorite cookies, such as Oreos or gingersnaps, for a different flavor combination with the cheesecake filling.
Tips and Tricks
- Make sure your ingredients are at the right temperature. Cream cheese, sour cream, and eggs are best at room temperature before mixing, so they come together smoothly. However, the heavy cream should be very cold, which helps it whip up faster.
- Don’t overbeat. The mixture should be thick and creamy but also light and fluffy. If you over-mix the filling, it will collapse.
- After putting your cheesecake bites together, let them chill for at least 3 hours for the perfect texture.
Make-Ahead Instructions
Make these tiny cheesecake bites a day ahead and keep them in the fridge. Or freeze them for surprise guests because they are good cold and don’t take long to thaw.
Serving and Storage Instructions
After 3 hours, they should be set. Serve no-bake cheesecake bites immediately with an extra whipped cream or fruit topping dollop.
To store leftover cheesecake bites, cover them with plastic wrap or put them in an airtight container. They’re best within a day or two, but they’ll keep in the fridge for 3 days or freezer for 2 months.
FAQs
Graham crackers contain gluten, but you can use a gluten-free variety or replace the crackers with ground nuts.
They may need more chill time in the fridge or have too much liquid. The first solution is to chill it longer or put it in the freezer for about 20 minutes. The other solution is to make sure not to use too much liquid and go for high-fat cream cheese.
This is a no-bake recipe, so you don’t have to. But if you want your crust to be less crumbly, you can bake it for 10 minutes and let it cool completely before filling.
What to Serve With No-Bake Cheesecake Bites
I love making these as a sweet finisher for hearty Sunday meals like oven-baked pork chops or braised short ribs.
More Creamalicious Dessert Recipes to Try
- Sopapilla Cheesecake Bars
- No Bake Key Lime Mango Coconut Pie
- Lemon Sour Cream Pound Cake
- Southern Banana Pudding
Conclusion
This no-bake cheesecake bites of heaven recipe is delicious and easy, requiring almost no effort. Have you tried these yet? Pin the recipe on Pinterest and share the love! 😍
No-Bake Cheesecake Bites
Ingredients
Graham Cracker Crust
- 8 graham crackers, crushed (about 1¼ cup of crumbs)
- 2 tablespoons granulated sugar
- ¼ teaspoon ground cinnamon
- 2 ounces unsalted butter, melted
- 8 ounces cream cheese, softened
- 3 tablespoons sour cream
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 half lemon, juice and zest
- 1 cup heavy cream
Instructions
Graham Cracker Crust
- Line a 12-well mini muffin pan with muffin wrappers or line ring molds with parchment paper. If using a silicon muffin pan, grease it with baking spray.
- Place graham crackers in a Ziploc bag and finely crush them using a rolling pin. (You can also use a food processor).
- Transfer crushed crackers to a medium mixing bowl, add sugar and cinnamon, and mix well until thoroughly combined. Finally, add melted butter and continue mixing until fully incorporated and the mixture resembles wet sand.
- Evenly distribute a tablespoon of the graham cracker mixture into the bottom of each cupcake well and press down with the bottom of a cup or back of a spoon to form the crust. When all 12 graham cracker crusts are flattened, put the pan in the refrigerator and move on to the cheesecake filling.
- Beat the cream cheese and sugar using a hand mixer in a medium-large bowl until it's smooth and fluffy, about 3 minutes. Then add the sour cream, lemon juice and zest, and vanilla, and whisk until thoroughly combined.
- Pour the heavy cream into a separate medium-large bowl and whisk it vigorously until thick and stiff peaks form, 5-8 minutes.
- Pour the heavy cream in a separate medium-large bowl and whisk vigorously until it's thick with stiff peak is formed, about 5-8 minutes.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Evenly distribute the cheesecake filling on the graham cracker crusts until the liners are almost full.
- Nicely smooth the top using the flat side of a spatula. Place cheesecake bites in the refrigerator and chill for 3-4 hours or overnight until completely set.
- When you're ready to serve, remove cheesecake bites from wrappers, add your favorite pie topping, and enjoy!
Tips & Notes:
- Make sure your ingredients are at the right temperature. Cream cheese, sour cream, and eggs are best at room temperature before mixing so they come together smoothly. However, the heavy cream should be very cold, which helps it whip up faster.
- You can use store-bought graham cracker crumbs to replace the whole crackers.
- Don’t overbeat. The mixture should be thick and creamy but also light and fluffy. If you over-mix the filling, it will collapse.
- After putting your cheesecake bites together, let them chill for at least 3 hours for the perfect texture.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
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