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Close up of No-Bake Mini Cheesecake Bites stacked on each other.

No-Bake Mini Cheesecake Bites

Julie Davis
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!
5 from 19 votes
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Prep Time 20 minutes
Freezing Time 2 hours
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 9 Cheesecakes
Calories 344 kcal

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

Tip: The cold determines the texture of these cheesecakes. For firmer texture, freeze them and serve them after sitting at room temp for a few minutes.
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.

Nutrition

Serving: 1CheesecakeCalories: 344kcal
Keyword Mini Cheesecakes, No-Bake Cheesecake, No-Bake Mini Cheesecake Bites
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