No-Bake Mini Cheesecake Bites are easy to make and so satisfyingly tasty! The tangy and creamy filling sits on a perfectly crisp graham cracker crust, and you don’t have to bake a thing. No springform pans or water baths are needed for these delicious desserts!
No-Bake Mini Cheesecake Bites Recipe
I love cheesecake. I love adding toppings and changing the flavors with the seasons, too. This recipe is the perfect base for a simple dessert or a tasty vehicle for all the creativity of flavors you want to add!
All of the ingredients come together in just 20 minutes – no oven required. The rest of the time is completely hands-off while they chill in the fridge or freezer. These No-Bake Cheesecakes are the easiest treats and perfect for taking to brunch, parties, or for when you’re craving cheesecake but don’t want to mess with the complicated fuss!
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8 Simple Ingredients
With only a handful of ingredients, these No-Bake Mini Cheesecake Bites are so easy to throw together. Here’s what you’ll need:
Graham Cracker Crust
- Graham Crackers – Any brand will do, and gluten-free graham crackers can be used also! You can always use store-bought graham cracker crumbs to save time.
- Dark Brown Sugar – I love the caramel, and rich taste the dark brown sugar adds, PLUS the additional moisture content helps the crusts stay together without needing to bake them.
- Butter – The melted butter is the binder for these crusts.
No-Bake Cheesecake Filling
- Cream Cheese – Softened, room temperature. Use full-fat cream cheese for the best results. Rich and tangy, it’s the perfect base for the filling.
- Powdered Sugar – The fine grain of powdered sugar is incorporated smoothly into the filling leaving us with a silky texture without any granules.
- Lemon juice – A touch of tart lemon balances all that sweetness!
- Vanilla – Feel free to use your favorite flavorings, like almond extract or coconut extract, instead.
- Whipped Topping – Just enough to add some lightness to the filling. So YUMMY!
How to Make No-Bake Mini Cheesecake Bites
Made in a muffin tin, this mini cheesecake recipe makes for the perfect size for a small dessert. You’ll love how easy they are to make. Here’s how to make No-Bake Cheesecake in just 3 simple steps:
1. Mix & Press the Crust
Mix the crushed graham crackers, dark brown sugar, and melted butter, then press it firmly into 9 muffin tins lined with paper cupcake liners.
2. Make the Filling
Using a hand mixer, whip together the cream cheese, powdered sugar, and lemon juice. Add the vanilla extract and whipped topping to the cream cheese mixture, and mix some more until it’s smooth.
3. Put it All Together
Divide the filling evenly between each muffin tin and smooth the tops with the back of a spoon or an offset spatula. Freeze or refrigerate the cheesecakes for 2 hours before serving. Enjoy!
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Topping & Mix-In Ideas
Toppings
- Chocolate or Caramel Sauce
- Fresh Berries
- Whipped Cream
- Strawberry Rhubarb Jam
- Crumbled Cookies
- Lemon Curd
- Toasted Nuts
- Pie Filling
Mix-Ins
Here are a few ideas of tasty things you can mix into your filling before putting it on the crusts.
- Melted Chocolate
- Citrus Zest
- Nut Butters
- Spices
- Jam
- Vanilla Bean Paste
- Toffee Bits
- Crumbled Cookies
Tips for Serving No-Bake Mini Cheesecake Bites
No-Bake Mini Cheesecakes get firm when cold, so the colder they are the firmer the texture. You can serve them straight from the refrigerator. I prefer to freeze them, allow them to sit at room temperature for a few minutes, and then serve them.
If your mini cheesecakes sit at room temperature for too long, they will soften quite a bit, so just a heads-up to keep them cold if possible!
Storing
Store your No-Bake Mini Cheesecakes in the refrigerator or freezer in an airtight container. They can be refrigerated for 5-7 days, or frozen for 1-2 months! When ready to enjoy, simply let them thaw for a bit in the refrigerator, add toppings, and then serve chilled.
More Cheesecake Recipes You’ll Love
- Pumpkin Cheesecake Cookies
- Pumpkin Swirl Cheesecake Bars
- Strawberry Swirl Cheesecake Ice Cream
- Oreo Cheesecake Brownies
- Red Velvet Oreo Cheesecake
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No-Bake Mini Cheesecake Bites
Equipment
Ingredients
Crust
- 9 full graham crackers crushed, about 1.25 cups graham cracker crumbs
- 2 Tablespoons dark brown sugar
- 6 Tablespoons butter melted
Cheesecake Filling
- 1 8-ounce block cream cheese softened and room temperature
- 1/2 cup powdered sugar
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 4 ounces whipped topping
Instructions
- Prepare a muffin tin with 9 liners.
- Combine the crushed graham crackers, dark brown sugar, and melted butter in a bowl until all of the cracker crumbs are moist.
- Divide the crust mixture evenly between all 9 muffin cups. It’s about 2 Tablespoons per liner.
- Press the crust down firmly and evenly in the bottom of each muffin liner. Refrigerate or freeze the crusts while you make the filling.
- In a large mixing bowl, combine the cream cheese, powdered sugar, and lemon juice. Using an electric hand mixture on low speed, mix the ingredients until they are well mixed and smooth.
- Add the vanilla and whipped topping and mix again on low speed until smooth.
- Scoop the filling into the refrigerated crusts and smooth the tops with an offset spatula or the back of a spoon.
- Lightly tap the muffin tin on the counter to remove any air bubbles.
- Place the cheesecakes into the freezer for a firmer texture or the refrigerator for a lighter texture.
- Serve directly from the fridge, or set out at room temperature for 5 minutes if serving from the freezer.
Notes
For a softer texture, serve them straight from the fridge. Storing: Store in an airtight container in the fridge for 5-7 days or the freezer for 1-2 months.
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