No Bake Cheesecake Bites
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
These no bake mini cheesecake bites with crunchy graham cracker crusts are perfect for when you don’t want to turn on the oven or just want to whip up quick bites of cheesecake for individual servings. Top with your favorite sauces, curds, jams, fruits, or whipped cream.
How unearthly hot is it where you live? I know we’re not alone here in southeastern PA with scorching temperatures, and I think it’s quite fitting that I chose no bake recipes for my monthly recipe series during this hottest summer ever.
Though I absolutely will turn on my oven right now because, well, you mostly just can’t stop me from baking a cake or cookies or cupcakes OR A CHEESECAKE, this no bake cheesecake recipe (in the cutest little bite size form) is hitting the blog at the perfect time… Because no. Near 100ºF temps is not ok and we need no bakes more than ever right now. Agree?
I whipped these mini no bake cheesecake cuties a few weeks ago when we had an abundance of fresh fruit on hand and a little bit of homemade lemon curd I needed to use up. I decided that some little cheesecakes would be the perfect vehicle for all of these things sitting in the fridge, and it helped that we had plans to see friends with kids a couple days later.
Helloooo, no bake cheesecake bites = perfect dessert for kids! Just ask both of mine!
Because these mini no bake cheesecake bites are, indeed, no bake, we get to keep the ingredient list small, and the fridge space for individual cheesecakes small, too.
You Will Love this No Bake Mini Cheesecake Recipe
These no bake mini cheesecakes were a true knock-out-of-the-park dessert for us. They are the perfect little bite of cheesecake and since we aren’t baking anything, there are no water baths or internal temperature checks or careful cooling to prevent cracks.
Ingredients For No Bake Cheesecake Bites
GRAHAM CRACKER CRUST
• graham cracker crumbs
• brown sugar
• unsalted butter
CHEESECAKE FILLING
• heavy whipping cream
• block cream cheese
• granulated sugar
• vanilla extract
• lemon juice
How to Make Cheesecake Bites
Start by lining 15 wells of a 24-count muffin pan with mini cupcake liners, then set it aside.
MAKE THE GRAHAM CRACKER CRUST
If your graham crackers aren’t crumbs yet, use a food processor to pulse them into fine crumbs. Pour the crumbs into a medium size bowl, add the brown sugar and melted butter, and then stir to combine.
Spoon approximately 1 Tablespoon of the graham cracker crust mixture into each mini cupcake liner, then use your fingers to press the mixture tightly into the liner, covering the bottom and going up the sides a bit. Set aside.
MAKE THE CHEESECAKE FILLING
Using a handheld mixer or a stand mixer fitted with a whisk attachment, whip the heavy whipping cream on medium-high speed until it reaches stiff peaks, about 2-3 minutes. Set aside.
Add the cream cheese, granulated sugar, lemon juice (if using), and vanilla extract to a medium size bowl (if using a handheld mixer). If you want to use your stand mixer again, carefully transfer the whipped cream to another small bowl to set it aside. No need to clean the bowl or whisk attachment, just use them again. With the mixer on medium speed, beat the cream cheese and sugar together until smooth and creamy, scraping down the sides and bottom of the bowl as needed.
Turn the mixer down to low, or use a spatula, to gently fold the whipped cream into the cheesecake mixture until combined, being careful not to deflate the whipped cream.
FILL THE CRUSTS
Spoon or pipe the filling into each crust, then use the back of a spoon or your finger to flatten and smooth out the tops.
Refrigerate the mini cheesecakes in the pans for at least 2 hours5 and up to 2 days. If refrigerating for longer than 2 hours, I recommend covering them to prevent a film from forming.
Keep the cheesecakes refrigerated until ready to serve. Serve with optional toppings (see note number 3 in the recipe notes). Store leftovers in the refrigerator up to 5 days or in the freezer up to 2 months.
Topping Suggestions For Easy Cheesecake Bites
I strongly recommend some homemade lemon curd, other curds, nuts, chocolate chips, fresh fruit, salted caramel sauce, chocolate sauce, homemade whipped cream, or any other favorite jam/jelly/preserves/sauces you like on your desserts.
This no bake mini cheesecake recipe is plain and simple and pretty much welcomes any flavor pairing you desire. Of course, straight up with no topping is delish, too, if you’re in the plain Jane cheesecake camp.
How to Store Cheesecake Bites
Keep the cheesecakes refrigerated until ready to serve. Serve with optional toppings (see note number 3 in the recipe notes). Store leftovers in the refrigerator up to 5 days or in the freezer up to 2 months.
CAN I FREEZE THESE MINI CHEESECAKES?
Absolutely! In fact, we preferred them frozen because it made it easier for the kids to eat. They’ll need to set up in the freezer for about 30 minutes. Quick and easy!
Straightforward, simple, no fuss cheesecakes in easy bite size form sound like the perfect addition to your summer (no bake) lineup. But of course, tuck this one in your back pocket because holiday gatherings are back in style this year, and who doesn’t love a customized treat in their dessert selection?
Easy Cheesecake Bites
Ingredients
GRAHAM CRACKER CRUST
- ¾ cup (75g) graham cracker crumbs about 5 full sheets of graham crackers
- 1 and ½ Tablespoons (19g) firmly packed brown sugar1
- 3 Tablespoons (43g) unsalted butter melted
CHEESECAKE FILLING
- ¼ cup (60mL) heavy whipping cream
- 4 ounces (112g) full fat block cream cheese softened to room temperature
- 2 Tablespoons (25g) granulated sugar
- ½ teaspoon vanilla extract
- squeeze of lemon juice2 optional
- OPTIONAL: desired toppings3
Instructions
- Line 15 wells of a 24-count muffin pan4 with mini cupcake liners.
- Set aside.
GRAHAM CRACKER CRUST
- If your graham crackers aren’t crumbs yet, use a food processor to pulse them into fine crumbs. Pour the crumbs into a medium size bowl, add the brown sugar and melted butter, and then stir to combine.¾ cup (75g) graham cracker crumbs, 1 and ½ Tablespoons (19g) firmly packed brown sugar1, 3 Tablespoons (43g) unsalted butter
- Spoon approximately 1 Tablespoon of the graham cracker crust mixture into each mini cupcake liner, then use your fingers to press the mixture tightly into the liner, covering the bottom and going up the sides a bit. Set aside.
CHEESECAKE FILLING
- Using a handheld mixer or a stand mixer fitted with a whisk attachment, whip the heavy whipping cream on medium-high speed until it reaches stiff peaks, about 2-3 minutes. Set aside.¼ cup (60mL) heavy whipping cream
- Add the cream cheese, granulated sugar, lemon juice (if using), and vanilla extract to a medium size bowl (if using a handheld mixer). If you want to use your stand mixer again, carefully transfer the whipped cream to another small bowl to set it aside. No need to clean the bowl or whisk attachment, just use them again. With the mixer on medium speed, beat the cream cheese and sugar together until smooth and creamy, scraping down the sides and bottom of the bowl as needed.4 ounces (112g) full fat block cream cheese, 2 Tablespoons (25g) granulated sugar, ½ teaspoon vanilla extract, squeeze of lemon juice2
- Turn the mixer down to low, or use a spatula, to gently fold the whipped cream into the cheesecake mixture until combined, being careful not to deflate the whipped cream.
FILL THE CRUSTS
- Spoon or pipe the filling into each crust, then use the back of a spoon or your finger to flatten and smooth out the tops.
- Refrigerate the mini cheesecakes in the pans for at least 2 hours5 and up to 2 days. If refrigerating for longer than 2 hours, I recommend covering them to prevent a film from forming.
- Keep the cheesecakes refrigerated until ready to serve. Serve with optional toppings (see note number 3 in the recipe notes). Store leftovers in the refrigerator up to 5 days or in the freezer up to 2 months.OPTIONAL: desired toppings3
Notes
- Brown sugar: if you want to use cinnamon sugar graham crackers, you can omit the additional brown sugar or just add sugar to taste.
- Lemon juice: this is completely optional. I like the additional tang it adds to the flavor profile, and we almost always have lemons on hand.
- Toppings: I highly recommend homemade lemon curd, homemade whipped cream, bourbon salted caramel sauce (leave the bourbon out, if you want to), fresh fruit, or other assorted candies/chips/nuts.
- Mini-cupcake pan: you can use one 24-count cupcake pan, two 12-count mini-cupcake pans, or simply fill the 12 wells of one pan and make one additional mini cheesecake in a small bowl if you don’t have a large pan or two small pans.
- Refrigeration: since there are no eggs to give structure to the no bake cheesecake base, this is a very soft filling. If the cheesecakes are too soft for you, you can freeze them.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Count me IN!! I will need a few of these! 😉
Haha, I totally agree!
If I were to use regular size muffin pans, would I just double this recipe?
Hi, Amanda– yes, I would double it for standard size cups.
I had a girls lunch and this was our dessert. It made such a pretty table and a delicious treat!
Thanks so much, Julie!
Easy and yummy! Yes please, these turned out fabulous, i used a little leftover cranberry sauce I made for an appetizer on top! Wowzers!
YUM! I LOVE that idea!
Absolutely PERFECT! I love a no bake dessert, and these cheesecake bites were something special!
So good! Thanks, Erin 🙂
It’s been a hot fall for us, so these no bake cheesecakes were perfect, no hot oven heating up the house!
Heck yes! Thanks, Tristin.
I love these for dessert for a crowd! I am having 40 people for a tapas dinner thanksgiving weekend and these made the top of the dessert list!
Oh yes, such a great idea!!
So tasty and easy to make! Made it for a party and my only problem was there were no leftovers!
Haha, not a bad problem! Thanks so much 🙂
I couldn’t find whipping cream so I used heavy cream and I think it helped the cheesecakes hold their form for traveling over Thanksgiving. They were a huge hit and so much less sugar than traditional cheesecake but with all the flavor. So good. Will definitely make again. And that graham cracker crust was yummy too!
Awesome– thanks so much, Jenelle!
The recipe calls for 1 full block of cream chess but it says 4 ounces. 1 block is 8 ounces. Could your clarify.
Hi, Debi– that says “4 ounces full fat block cream cheese.” Hope that helps!
Made these in 4 oz. glass jars for my granddaughter’s 15th birthday party. They were a huge hit! Everyone raved about them! I will definitely make them again.
Thank you so much, Phoebe!