Mini Cheesecake Bites No Bake

Love all things cheesecake? Try my biscoff cheesecake, peanut butter cheesecake, coconut cheesecake, and no bake lemon cheesecake next. 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!

Why I 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!

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. 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!

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 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. 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. Room temperature ingredients! 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.

Storage instructions

To store: Cheesecake bites should always be stored in the refrigerator, covered. They will keep fresh for up to 2 weeks.

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 a mini version of my Oreo cheesecake).

To freeze: Place leftovers in a ziplock bag or sealable container and store them in the freezer for up to 6 months.