No Bake Cheesecake Bites

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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.

Graham cracker crumbs, melted butter, and some brown sugar. That’s it for the crust.

Bonus: you can even leave out the added brown sugar if you want to go with cinnamon sugar graham crackers right off the bat.

For the filling, we’re creating the base from full fat block cream cheese. We sweeten it with some granulated sugar, give it some depth of flavor with vanilla extract, and keep it nice and light with heavy whipping cream.

Though it is totally optional, a squeeze of fresh lemon juice really turns the tang up a notch. We almost always have lemons on hand, especially during the summer, so I highly suggest a little squeeze for you, too. But know that omitting it will have zero effect on whether or not your no bake cheesecake bites set up or not.

This recipe makes about 15 mini cheesecakes, so you’ll either need two 12-count pans or one 24-count pan.

Press about 1 Tablespoon of the mixture into the liners with your fingers. It will look like way too much crust when you pour it into the wells, but I promise, those crumbs pack down pretty nicely. Don’t be afraid to press hard!

To keep these mini cheesecake bites no bake, this is it for the crust. They’re ready for their filling.

You’ll spoon the cheesecake filling into each well, filling it up to the top of the liner. Smooth it out with the back of a spoon, or you can pipe the filling in to keep everything nice and neat.

Your cheesecake bites will need to chill in the refrigerator for at least 2 hours before they’re ready to eat. I suggest topping them right before serving, or setting up a topping bar if you’re serving them at a party.

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.

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.

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?