These Easy No Bake Mini Cheesecake Bites are the perfect handheld dessert for any occasion. Featuring a buttery, crunchy graham cracker crust and a light, mousse-like cheesecake filling, they offer all the decadent flavor of a classic cheesecake without turning on the oven.
With a silky smooth texture and a hint of fresh lemon, these bites are elegant enough for a party but simple enough to whip up whenever a craving strikes.
Recipe Details
- Flavor Profile: The sweet, nutty graham cracker base perfectly complements the rich, tangy cheesecake filling, which is brightened by a splash of fresh lemon juice and vanilla.
- Texture: A crisp, sandy crust gives way to an airy, cloud-like filling that melts in your mouth.
- Time: 20 minutes prep, 3 hours chilling time.
- Difficulty: Easy. No baking required just mixing and chilling.
What You’ll Need
To make this recipe, you will need a standard muffin pan lined with 12 cupcake liners. A stand mixer or handheld electric mixer is essential for whipping the cream to stiff peaks and smoothing the cream cheese. A piping bag makes filling the cups neat and easy, though a spoon works too. The ingredients rely on pantry staples like graham crackers and sugar, plus fresh dairy for the filling.
Ingredient Notes
- Cream Cheese – Use 12 ounces of brick-style cream cheese. It must be softened to room temperature so it blends into a lump-free base. Avoid tub cream cheese as it is too soft.
- Heavy Whipping Cream – This must be cold to whip properly. It lightens the dense cream cheese, giving the no-bake filling its signature airy texture.
- Graham Cracker Crumbs – You can buy crumbs or crush about 6 full sheets yourself. They form the sturdy base.
- Powdered Sugar – This dissolves instantly into the cream cheese, ensuring a silky smooth texture without any grit.
- Fresh Lemon Juice – Just a teaspoon and a half adds a subtle tang that cuts through the richness and helps the cheesecake set slightly.
- Butter – Melted unsalted butter binds the crust together.
- Vanilla Extract – Pure vanilla extract adds a warm, floral background note.
Add-ins and Substitutions
- Crust Options – Swap graham crackers for Oreo crumbs, Biscoff cookies, or gingersnaps for a different flavor profile.
- Toppings – These are a blank canvas! Top with fresh berries, cherry pie filling, salted caramel sauce, or a drizzle of chocolate ganache.
- Extracts – Almond or lemon extract can be used in place of vanilla for a different twist.
How to Make Easy No Bake Mini Cheesecake Bites
- Prep the Crust: Line a standard muffin pan with 12 cupcake liners and set aside. In a medium-sized mixing bowl, combine the graham cracker crumbs and granulated sugar. Stir until well combined. Add the melted butter and mix until all of the crumbs are moistened and resemble wet sand.
- Press the Crust: Evenly distribute the mixture between all 12 cupcake liners (a little over one tablespoon per liner). Use the bottom of a ¼ cup measuring cup or a shot glass to firmly pack the crust down into each liner. Set aside while you prepare the filling.
- Beat Cream Cheese: In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a handheld mixer), beat the softened cream cheese for 1 to 2 minutes or until completely smooth. Add the powdered sugar, lemon juice, and vanilla extract. Mix until fully combined, stopping to scrape down the sides of the bowl as needed to ensure no lumps remain. Set aside.
- Whip Cream: Add the cold heavy whipping cream to a separate mixing bowl. Using a handheld mixer or stand mixer fitted with the whisk attachment, mix on low-medium speed for 30 seconds to 1 minute, then increase the speed to medium and continue mixing until stiff peaks form.
- Fold: Gently fold half of the whipped cream into the cream cheese mixture until just combined to lighten it. Then, fold in the remaining whipped cream until fully combined and no streaks remain.
- Fill: Scoop the filling into a large piping bag and cut the end off. Evenly distribute the filling between all 12 cupcake liners by piping it on top of the crust, filling each one all the way to the top. (Alternatively, use a spoon or cookie scoop).
- Chill: Cover the pan tightly with plastic wrap and transfer to the refrigerator to chill for at least 3 hours (or even overnight) to allow the filling to set.
- Serve: When ready to serve, remove from the pan, peel off the liners, add your favorite toppings, and enjoy!
Pro Tip: For the smoothest filling, make sure your heavy cream is very cold but your cream cheese is completely room temperature. If the cream cheese is cold, you will get lumps; if the cream is warm, it won’t whip.
Recipe Tips
- Firm Crust: Really press down hard on the crust layer. Since we aren’t baking it, the pressure and the chilling time are what hold the crust together.
- Gentle Folding: When combining the whipped cream and cream cheese, use a spatula and a gentle folding motion. If you stir vigorously, you will deflate the air bubbles and the cheesecakes will be dense instead of fluffy.
- Clean Release: If the paper liners seem stuck to the sides, you can pop the cheesecakes in the freezer for 10-15 minutes before unwrapping to help them release cleanly.
FAQs
- Can I freeze these? Yes, these freeze beautifully. You can serve them frozen for a firmer, ice-cream-like texture, or thaw them in the fridge.
- Can I use Cool Whip? Yes, you can substitute the 1 cup of heavy whipping cream with about 2 cups of thawed Cool Whip, but the flavor will be sweeter and less rich.
- How long do they last? Stored in an airtight container in the refrigerator, they will keep for up to 5 days.
Serving Suggestions
- Berry Sauce: Simmer fresh raspberries with a little sugar for a quick coulis topping.
- Party Platter: These are perfect finger food for showers or parties because they don’t require a fork.
- Coffee: The rich creamy texture pairs perfectly with a hot cup of coffee or espresso.
Make This Recipe in Advance
- Overnight Chill: These actually taste better and have a firmer texture if made the day before and chilled overnight.
- Crumb Prep: You can mix the crust ingredients and press them into the liners hours before making the filling.
Easy No Bake Mini Cheesecake Bites
- Total Time: 3 hours 20 minutes
- Yield: 12 Mini Cheesecakes 1x
- Diet: Vegetarian
Description
These Easy No Bake Mini Cheesecake Bites are the perfect handheld dessert for any occasion. Featuring a buttery, crunchy graham cracker crust and a light, mousse-like cheesecake filling, they offer all the decadent flavor of a classic cheesecake without turning on the oven. With a silky smooth texture and a hint of fresh lemon, these bites are elegant enough for a party but simple enough to whip up whenever a craving strikes.
Ingredients
The Graham Cracker Crust
- 3/4 cup crushed graham cracker crumbs (approx. 6 full sheets / 90g)
- 3 tablespoons unsalted butter, melted (45g)
- 2 tablespoons granulated sugar (25g)
The No-Bake Filling
- 12 ounces brick-style cream cheese, softened to room temperature (340g)
- 1 cup cold heavy whipping cream (240ml)
- 3/4 cup powdered sugar (90g)
- 1 1/2 teaspoons fresh lemon juice
- 1/2 teaspoon pure vanilla extract
Instructions
Prep the Crust
Line a standard 12-cup muffin pan with paper liners. In a medium bowl, combine graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture resembles wet sand.
Press the Crust
Distribute the crumb mixture evenly among the 12 liners (approx. 1 heaping tablespoon per cup). Use the bottom of a shot glass or measuring cup to pack the crust down firmly.
Beat Cream Cheese
In a large bowl or stand mixer, beat the softened cream cheese for 1–2 minutes until completely smooth. Add powdered sugar, lemon juice, and vanilla. Mix until fully combined and lump-free. Scrape down the sides.
Whip Cream
In a separate cold bowl, whip the cold heavy cream until stiff peaks form (about 2–3 minutes on medium-high speed).
Fold
Gently fold half of the whipped cream into the cream cheese mixture to lighten it. Then, fold in the remaining whipped cream until smooth and no white streaks remain. Technique: Use a gentle folding motion with a spatula to keep the mixture airy. Do not stir vigorously or it will deflate.
Fill
Transfer the filling to a piping bag (cut the tip off) or use a spoon. Distribute the filling evenly into the liners, filling them to the top. Smooth the tops if needed.
Chill
Cover the pan tightly with plastic wrap. Refrigerate for at least 3 hours (or overnight) to allow the filling to set firm.
Serve
Remove from the pan, peel off the liners, and top with fresh berries or sauce just before serving.
Notes
Temperature Matters: Success relies on temperature. The cream cheese must be room temperature to avoid lumps, but the heavy cream must be cold to whip properly.
Firm Crust: Since there is no baking step, you must press the crust down very firmly. The pressure + chilling time is what holds the base together.
Cool Whip Swap: If you prefer, you can substitute the 1 cup of heavy cream with 2 cups of thawed Cool Whip. The result will be slightly sweeter and less rich.
Freezing: These freeze wonderfully! Serve them frozen for a firmer, ice-cream-like treat, or thaw in the fridge for the classic creamy texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake / Mixer
- Cuisine: American
Nutrition
- Serving Size: 1 Mini Cheesecake
- Calories: 210
- Sugar: 12g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg
Keywords: no bake cheesecake bites, mini cheesecake recipe, easy summer desserts, graham cracker crust, lemon cheesecake bites, party finger food, individual desserts
