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