Cheesecake Bites

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5 from 460 votes
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These mini cheesecake bites make the perfect bite-sized dessert that takes minutes to prep. No baking needed and so easy to customize!

cheesecake bites.

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
  1. Why you’ll love this recipe
  2. Ingredients needed
  3. How to make cheesecake bites
  4. Recipe tips and variations
  5. Storage instructions
  6. Frequently Asked Questions
  7. More cheesecakes you need to try
  8. Cheesecake Bites

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! 

What we love about these cheesecake bites is how they make a fabulous single-serving dessert. Like my mug cake and cinnamon roll, these are great if you love desserts for one. 

mini cheesecake bites.

Ingredients needed

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. 
  • Sugar. 
  • 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.

graham cracker cheesecake crust in a muffin tin.

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.

cheesecake filling.

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. 

mini cheesecake bites in cupcake tin.

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).

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.

no bake cheesecake bites.

Frequently Asked Questions

How long can cheesecake bites sit out?

You can let the mini cheesecakes sit out for up to 30 minutes before they begin to soften.

How do you cut cheesecake bites?

There is no need to cut cheesecake bites as someone perfectly portioned them to enjoy as one.

More cheesecakes you need to try

cheesecake bites recipe.

Cheesecake Bites

5 from 460 votes
These mini cheesecake bites make the perfect bite-sized dessert that takes minutes to prep. No baking needed and so easy to customize!
Servings: 12 servings
Prep: 10 minutes
Cook: 1 minute
Total: 11 minutes

Ingredients  

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 all your crust ingredients together and mix until combined. Evenly distribute the crust amongst the 12 muffin tins. Refrigerate while the filling is made.
    graham cracker cheesecake crust in a muffin tin.
  • 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.
    cheesecake filling.
  • 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.
    mini cheesecake bites in cupcake tin.
  • Cover the pan and refrigerate overnight. Top with whipped cream and oberries.

Video

Notes

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. 

Nutrition

Serving: 1servingCalories: 161kcalCarbohydrates: 13gProtein: 2gFat: 11gSodium: 147mgPotassium: 71mgFiber: 0.2gSugar: 9gVitamin A: 375IUVitamin C: 0.1mgCalcium: 42mgIron: 0.3mgNET CARBS: 13g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 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

  2. 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?

  3. 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 🙏🏼