Cheesecake Bites
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My mini cheesecake bites make the perfect bite-sized dessert that takes minutes to prep. No baking is needed!
If you’ve ever been intimidated by making a full-sized cheesecake, I have the answer: make my 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!
I trialed different cream cheeses and chilling times. Block-style, full-fat cream cheese always gave the richest flavor and firmest set, while tub or reduced-fat versions turned out too soft. I also tried chilling for 2, 4, and 8 hours – but overnight consistently produced the creamiest, most stable bites.
Table of Contents
Why I love this cheesecake bites 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!
READER REVIEWS
★★★★★ – “These turned out PERFECT! So creamy and rich, and honestly, way easier than making a full cheesecake. My kids devoured them in one sitting. Next time I’ll definitely be doubling the batch.” – Marissa
★★★★★ – “Hands down the best no-bake dessert I’ve ever made. They set beautifully overnight and were such a hit at our family gathering.” – Daniel
Ingredients needed
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. Australian and British friends, this is thickened cream and double cream. You can also use heavy whipping cream. I found that whipping to stiff peaks instead of soft peaks resulted in the bites setting much firmer. It also helped them hold better after a few days in the fridge.
- Cream cheese. When working with any cheesecake, you want it to be softened to room temperature. Full-fat block cream cheese produces the best texture. Tub or reduced-fat versions don’t set properly.
- Sugar.
- Sour cream. Sour cream adds tang and helps stabilize the filling. Full-fat Greek yogurt works in a pinch, though the flavor is lighter.
- Lemon juice. Gives a slight tang with no actual lemon flavor.
- Vanilla extract. A must for any good cheesecake!
How to make cheesecake bites
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the crust. Whisk the crust ingredients in a mixing bowl until combined and have a sandy texture. Distribute the mixture into a lined muffin tin and place it in the refrigerator to firm up.
Step 2- Make the filling. In a large 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. 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.
Arman’s recipe tips
- This makes just 12 mini cheesecakes. Double or triple the recipe if you’d like a bigger batch.
- Cover while chilling. I tested a batch uncovered, and the crust dried out. Always cover the pan – it keeps the moisture out and ensures the cookie base stays firm.
- Room temperature ingredients! I mentioned this in the ingredients section, but please always use room-temperature dairy. In culinary school, we were taught that cold cream cheese can cause lumps, which is why this simple step makes such a difference.
Variations
- Change up the flavor of the cheesecake filling by folding in 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 crushed Oreos into the filling (essentially a mini version of my Oreo cheesecake).
Storage instructions
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
Yes! I recommend making them the night before serving. The flavor deepens, and the texture turns out even better the next day.
Use muffin liners. I tried a batch without them, and the crust stuck to the pan. Liners make removal effortless.
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 elegant cheesecakes
Cheesecake Bites
Video
Ingredients
- 1 cup graham cracker crumbs crushed
- 3 tablespoons sugar
- 1/4 cup butter softened
For the cheesecake filling
- 1/2 cup heavy cream
- 8 oz cream cheese softened
- 3 tablespoon sugar any work
- 1 tablespoon sour cream can use Greek yogurt
- 1/2 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Line a 12-count muffin tin with muffin liners and set aside.
- Combine the Graham cracker crumbs, sugar, and butter, and mix until combined. Evenly distribute the crust amongst the 12 muffin tins. Refrigerate while the filling is made.
- Beat the heavy cream until stiff peaks form. In a separate bowl, beat together cream cheese and sugar until smooth. Add the rest of the ingredients and beat until smooth and no lumps remain. Slowly beat in the cream until combined and smooth.
- Transfer the filling into a piping bag with a large star or round tip. Pipe out around 2 tablespoons worth of filling over the top of each crust, and smooth it out until flat.
- Cover the pan and refrigerate overnight. Top with whipped cream and berries.
Great Recipe! Mine were a little to soft at first, but putting them in the freezer helps a lot. Thank you for the wonderful recipe!
What can I use in place of heavy cream?
Everything you make is easy and delicious . I don’t hesitate to try anything you
made.
Thankyou.Jeanette
Thanks, Jeanette!
I love that you have less ingredients, but their healthy deserts. I would love to learn how to cook healthy meals as well. I will give you a 10 rating.
I just made these last night. They still seem too soft. Can I thrown them in the freezer for a little bit?
Yes that is fine 🙂
Thank you
Enjoy your recipes! Thank you!
So welcome, Coleen!
Fantastic. Made for a party. Everyone loved them. Thanks. Love your recipes
Fantastic. Made for a party. Everyone loved them. Thanks.
Margaret Brooks
Looks delicious
What cookies do you use for the cheese cakes
Any work 🙂
Armen,
I think I figured out why the cheesecake filling wasn’t firm. The first time I made this recipe, I folded in the whip cream. The cheesecake never completely firmed up.
I made the recipe again (it’s so yummy, and easy), but this time I mixed the whip cream in with my hand mixer. The cheesecake filling was much firmer this time. I wouldn’t be able to stack them like they are in the photo, but it was definitely firmer than when I folded the whip cream in. I hope this helps.
Suzanne
Armen,
I’ve been following you for years. Love your recipes. I too made the cheesecake bites exactly following the recipe. Mine have been refrigerated for about 24 hours and they’re still soft, not set. They’re yummy just not firm. Why would it not set?
Hi Suzanne- did you overmix the filling much? That can affect it, or using a lower fat cream cheese.
Was so excited to make these! Well I did and I made 2 batches! Problem is I let them sit covered in the refrigerator overnight, over 14 hours and the cheesecake filling is still soft! I read the instructions over and over and followed them perfectly. Should I put them in the freezer? Please help 🙏🏼
Hmm that’s a little odd- you can definitely freeze it for a bit.