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A mouthwatering stack of no-bake cheesecake bites
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No-Bake Cheesecake Bites

Creamy, sweet, and melt-your-mouth delicious. No-bake cheesecake bites are the perfect treat to satisfy your sweet tooth. The prep is simple, resulting in an amazingly decadent dessert you can eat in one bite. And you don't even have to heat your oven!
Course Dessert/Snack
Cuisine American
Prep Time 30 minutes
Chill Time 3 hours
Total Time 3 hours 30 minutes
Servings 12
Calories 195kcal
Author Imma

Ingredients

Graham Cracker Crust

  • 8 graham crackers, crushed (about 1¼ cup of crumbs)
  • 2 tablespoons granulated sugar
  • ¼ teaspoon ground cinnamon
  • 2 ounces unsalted butter, melted
  • 8 ounces cream cheese, softened
  • 3 tablespoons sour cream
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 half lemon, juice and zest
  • 1 cup heavy cream

Instructions

Graham Cracker Crust

  • Line a 12-well mini muffin pan with muffin wrappers or line ring molds with parchment paper. If using a silicon muffin pan, grease it with baking spray.
  • Place graham crackers in a Ziploc bag and finely crush them using a rolling pin. (You can also use a food processor).
  • Transfer crushed crackers to a medium mixing bowl, add sugar and cinnamon, and mix well until thoroughly combined. Finally, add melted butter and continue mixing until fully incorporated and the mixture resembles wet sand.
  • Evenly distribute a tablespoon of the graham cracker mixture into the bottom of each cupcake well and press down with the bottom of a cup or back of a spoon to form the crust. When all 12 graham cracker crusts are flattened, put the pan in the refrigerator and move on to the cheesecake filling.
  • Beat the cream cheese and sugar using a hand mixer in a medium-large bowl until it's smooth and fluffy, about 3 minutes. Then add the sour cream, lemon juice and zest, and vanilla, and whisk until thoroughly combined.
  • Pour the heavy cream into a separate medium-large bowl and whisk it vigorously until thick and stiff peaks form, 5-8 minutes.
  • Pour the heavy cream in a separate medium-large bowl and whisk vigorously until it's thick with stiff peak is formed, about 5-8 minutes.
  • Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
  • Evenly distribute the cheesecake filling on the graham cracker crusts until the liners are almost full.
  • Nicely smooth the top using the flat side of a spatula. Place cheesecake bites in the refrigerator and chill for 3-4 hours or overnight until completely set.
  • When you're ready to serve, remove cheesecake bites from wrappers, add your favorite pie topping, and enjoy!

Notes

  • Make sure your ingredients are at the right temperature. Cream cheese, sour cream, and eggs are best at room temperature before mixing so they come together smoothly. However, the heavy cream should be very cold, which helps it whip up faster.
  • You can use store-bought graham cracker crumbs to replace the whole crackers.
  • Don't overbeat. The mixture should be thick and creamy but also light and fluffy. If you over-mix the filling, it will collapse. 
  • After putting your cheesecake bites together, let them chill for at least 3 hours for the perfect texture. 
  • Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition

Serving: 1cheesecake bite | Calories: 195kcal | Carbohydrates: 20g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 130mg | Potassium: 79mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 429IU | Vitamin C: 0.1mg | Calcium: 55mg | Iron: 0.4mg