These mini cheesecake bites make the perfect bite-sized dessert that takes minutes to prep. No baking needed and so easy to customize!
If you’ve ever been intimidated by making a full-sized cheesecake, I have the answer: make mini no-bake cheesecake bites!
They are so much easier, faster, and personally, more delicious than their full-sized counterparts and something the kids can be involved in. These are great to bring to a party or gathering, or if you are like my family, you need to portion control your desserts!
Table of Contents
Why you’ll love this recipe
- No baking is required. Unlike other cheesecake recipes, this one skips the baking process completely- no cracked cheesecakes here. Also, bonus- No eggs are needed.
- Ready in 15 minutes. The hard part is waiting for them all to set, but honestly, it is worth it!
- Easy to customize. I kept things simple and traditional, but you can change up the flavor, the toppings, and more.
- 6 Ingredients. Count them yourself- this recipe is so darn easy!
The ingredients are almost identical if you are familiar with making classic cheesecakes. Here is what you’ll need:
For the graham cracker crust
- Cookie crumbs. Graham cracker crumbs are preferred, but you can use any mild flavored cookie, like shortbread cookies or peanut butter cookies.
- Sugar. White sugar.
- Butter. Unsalted and melted.
For the cheesecake filling
- Heavy cream. Also known as double cream or thickened cream. You can also use heavy whipping cream.
- Cream cheese. When working with any cheesecake, you want it to be softened to room temperature.
- Sour cream. To thicken the filling. I’ve also successfully used full-fat Greek yogurt.
- Lemon juice. Gives a slight tang with no actual lemon flavor.
- Vanilla extract. A must for any good cheesecake!
Find the printable recipe with measurements below.
How to make cheesecake bites
As there is no baking required, this recipe is very simple and has less than two minutes prep work.
Step 1- Make the cheesecake crust. Whisk together the cookie crumbs, sugar, and melted butter in a mixing bowl until combined and have a sandy texture. Next, line a 12-count muffin tin with muffin liners and distribute the mixture amongst the muffin tins. Place the muffin tin in the refrigerator to firm up.
Step 2- Make the cheesecake filling. In a large mixing bowl, beat the heavy cream until stiff peaks form. In a separate bowl, beat the cream cheese and sugar until smooth. Add the rest of the ingredients and beat until no lumps remain. Slowly fold through the whipped cream until combined.
Step 3- Assemble the mini cheesecakes. Finally, transfer the cheesecake filling into a piping bag. Remove the cheesecake base from the refrigerator and pipe the filling onto the tops of each one. Cover the tin and refrigerate overnight for the cheesecake bites to set.
Recipe tips and variations
- This makes just 12 mini cheesecakes. Double or triple the recipe if you’d like a bigger batch.
- You must cover the cheesecakes before letting them set. This ensures the cookie crust doesn’t dry up and no liquid or condensation touches the tops of them.
- I know I mentioned it in the ingredients section, but always use room-temperature dairy. It not only makes the filling easier to make but yields a richer flavor, too.
- Change up the flavor of the cheesecake filling by folding through melted chocolate, cherries, fresh berries, chopped nuts, or flavor extracts.
- Drizzle a sweet sauce on top, like caramel or strawberry sauce.
- Make Oreo cheesecake bites by using Oreo cookies in the crust and folding through crushed Oreos in the filling (essentially mini Oreo cheesecakes).
To store: Cheesecake bites should always be stored in the refrigerator, covered. They will keep fresh for up to 2 weeks.
To freeze: Place leftovers in a ziplock bag or sealable container and store them in the freezer for up to 6 months.
Frequently Asked Questions
You can let the mini cheesecakes sit out for up to 30 minutes before they begin to soften.
There is no need to cut cheesecake bites as someone perfectly portioned them to enjoy as one.
More cheesecakes you need to try
Prevent your screen from going dark
For the cheesecake filling
TO FREEZE: Place leftovers in a ziplock bag or sealable container, and store them in the freezer for up to 6 months.
Serving: 1servingCalories: 161kcalCarbohydrates: 13gProtein: 2gFat: 11gSodium: 147mgPotassium: 71mgFiber: 0.2gSugar: 9gVitamin A: 375IUVitamin C: 0.1mgCalcium: 42mgIron: 0.3mgNET CARBS: 13g
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