• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Broken Oven Baking

  • Recipes
  • Contact
  • About
  • Resources
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
menu icon
go to homepage
  • Recipes
  • Newsletter
  • About
  • Contact
  • Coaching
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Newsletter
    • About
    • Contact
    • Coaching
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×

    Broken Oven Baking » Recipes » Bars & Bites

    No Bake Cheesecake Bites

    Published: Mar 22, 2021 · Modified: Feb 10, 2022 by Kayla Burton · This post may contain affiliate links · 12 Comments

    3.2K shares
    • Facebook
    • Twitter
    Jump to Recipe

    These No Bake Cheesecake Bites are easy, creamy and delicious! You can whip them up within minutes and the topping choices are endless. The graham cracker crust pairs perfectly with the sweet cream cheese filling. They're the best mini cupcake sized desserts and are great for sharing!

    No bake cheesecake bites with graham cracker crust.

    These mini cheesecakes are super versatile and can be decorated for any occasion! See how I turned this no bake recipe into a cute & simple Easter dessert a little further down in this post! Try a fall version with my No Bake Mini Pumpkin Cheesecakes or a Holiday version with my No Bake Peppermint Cheesecake!

    Looking for more cheesecake recipes?

    • Chocolate Cherry Cheesecake
    • Tim Tam Cheesecake
    • Oatmeal Pumpkin Cheesecake Cookies
    • Strawberry Cheesecake Ice Cream
    • Cheesecake Stuffed Raspberry Cookies
    Jump to:
    • Ingredients
    • Substitutions & Variations
    • Easter Cheesecakes
    • Equipment
    • Step by Step Instructions
    • Expert Tips
    • Recipe FAQs
    • Storage
    • More Recipes You'll Love
    • 📖 Recipe

    Ingredients

    Ingredients needed to make no bake cheesecake bites.
    • Graham crackers: or you can buy graham cracker crumbs.
    • Unsalted butter
    • Granulated sugar
    • Sour cream
    • Cream cheese
    • Heavy whipping cream
    • Vanilla extract
    • Lemon juice: this won't add a lemon flavor, it's just an acid to help the filling set properly.
    • Ground cinnamon
    • Optional toppings (pie filling, jam, etc.)

    See recipe card below for quantities.

    Substitutions & Variations

    Substitutions: This recipe has not been tested with any substitutions. If you do replace any ingredients, please let us know how they turned out in the comments below!

    Variations: These can be easily adjusted to fit any preference or occasion! There are so many tasty ways you can top these off! Here are some ideas of what I like to add to my mini cheesecakes:

    • Cherry pie filling (or any other fruit)
    • Fruit preserves (raspberry is my favorite)
    • Chocolate
    • Peanut butter
    • Oreos
    • Speculoos or Biscoff cookies
    • Nutella
    • Caramel
    • Dulce de leche
    • Fresh fruit
    • Whipped cream

    Easter Cheesecakes

    I've been seeing so much Easter candy and decorations with it quickly approaching! When I saw caramel filled chocolate bunnies and caramel eggs, I was inspired! I had just shared my Samoa Brownies recipe, which are filled with coconut and chocolate caramel squares, so I got an idea for these cheesecakes. I dyed coconut flakes green and sprinkled them on top of the no bake cheesecake filling. Then, I sat some caramel chocolate bunnies and eggs in the "grass"!

    Easter themed mini cheesecakes.

    To create these, you'll need:

    • Chocolate Caramel Filled Bunnies
    • Mini Caramel Eggs
    • Shredded or flaked coconut (about 1 cup)
    • Green food dye

    To make the "grass", place the coconut in a plastic bag with a few drops of green food coloring. Seal the bag and shake until the green has colored all of the coconut. Sprinkle it on top of the cheesecake bites and then add your Easter candy toppings!

    Equipment

    • These mini cheesecakes will be made in a cupcake pan filled with parchment liners.
    • If you aren't using graham cracker crumbs, you'll need a food chopper.
    • I highly recommend using a hand mixer for this recipe!

    Step by Step Instructions

    Collage showing how to make graham cracker crust and cream cheese filling.

    Step One (Picture 1 above) - Make the graham cracker crust by chopping the graham crackers in a food processor. Add the sugar, cinnamon and cooled melted butter and pulse until combined.

    Step Two (Picture 2 above) - Evenly distribute the graham cracker mixture among the cupcake liners and press down to pack it into the bottom of the liners. Freeze while you make the filling.

    Step Three (Picture 3 above) - Using a hand mixer, beat the cream cheese in a bowl until it's smooth. This is an important step to make sure there aren't any cream cheese clumps in your filling!

    Step Four (Picture 4 above) - Mix the sour cream, sugar, vanilla extract and lemon juice into the smooth cream cheese.

    Step Five (Picture 5 above) - Whip the heavy whipping cream with a hand mixer until it reaches stiff peaks. This is when the cream holds its shape when you lift the beater out of the bowl.

    Step Six (Picture 6 above) - Gently fold the whipped cream into the cream cheese mixture just until combined. Be careful not to stir too much or the batter will lose air and won't be able to hold its shape.

    Step Seven (Picture 7 above) - Fill the cupcake liners with cheesecake batter, about ¾ full. Cover and refrigerate overnight.

    Step Eight (Picture 8 above) - Add your favorite toppings and enjoy!

    Expert Tips

    Tip #1 - Use cold cream. The colder your heavy cream is when you go to whisk it, the easier and faster it will whip up!

    Tip #2 - Don't over-mix the filling. The whipped cream holds air which helps give the cheesecakes their shape. Mixing the whipped cream into the cream cheese mixture too much will deflate the filling.

    Tip #3 - Chill overnight. The longer you chill the cheesecakes, the better they'll set! To get them extra firm, you can put them in the freezer but then you'll probably want to let them thaw for a bit before eating them.

    Recipe FAQs

    Are no-bake cheesecakes safe?

    Yes! These do not have any flour, eggs or other potentially harmful raw ingredients.

    How does no-bake cheesecake harden?

    Since these aren't baked, they are definitely softer than normal cheesecake. The acidity from the lemon juice helps react with the cream cheese to get them to set. Whipping the cream to stiff peaks and gently folding it into the batter also plays a role in the texture. Refrigerating them overnight gives them time to harden as well.

    Why aren't my no-bake cheesecakes firm?

    This could be that you left out the lemon juice, did not whip the cream enough, folded the whipped cream into the batter too vigorously (causing it to deflate) or that they haven't chilled in the refrigerator long enough.

    Are these gluten free?

    These can be made gluten free if you use gluten free graham crackers.

    Can I microwave my cream cheese to soften it?

    You can if you're careful so that it doesn't curdle. Microwave it in 5 second intervals and stir after each heating. Only do this if you're in a hurry, I highly recommend letting the cream cheese soften by having it sit at room temperature.

    Close up of a no bake cheesecake bite with cherry topping.

    Storage

    Store these no bake cheesecakes in the refrigerator for up to 3-4 days. They hold up well for the first 1-2 days, but after that the crust might start to get a bit soggy.

    More Recipes You'll Love

    • No Bake Key Lime Cheesecake Bars
    • Strawberry Cream Cheese Pie
    • Chocolate Cherry Cheesecake
    • Easy No Bake Peppermint Cheesecake

    Did you try this recipe?
    Tag @brokenovenbaking on Instagram & Facebook and leave a ⭐️ review below!

    📖 Recipe

    No Bake Cheesecake Bites

    Kayla Burton
    These no bake cheesecake bites are easy, creamy, and delicious! You can whip them up within minutes and the topping choices are endless.
    5 from 29 votes
    Print Recipe Pin Recipe Save for LaterSaved!
    Prep Time 20 mins
    Cook Time 0 mins
    Chilling Time 2 hrs
    Total Time 2 hrs 20 mins
    Course Dessert, Snack
    Cuisine American
    Servings 12 cheesecakes
    Calories 166 kcal

    Equipment

    • Cupcake pan
    • Cupcake liners
    • Mixing bowls
    • Mixer (stand with paddle attachment or hand mixer)
    • Food chopper
    • Measuring cups
    • Measuring spoons

    Ingredients
     
     

    Graham Cracker Crust

    • 8 graham crackers (crushed in food chopper) ~1¼ cup graham cracker crumbs
    • 2 tablespoons granulated sugar
    • ⅛ teaspoon ground cinnamon optional
    • 5 tablespoons unsalted butter melted

    Cheesecake Filling

    • 1 block (8 oz) cream cheese softened
    • 3 tablespoons sour cream
    • 5 tablespoons granulated sugar
    • 1 teaspoon lemon juice
    • ¼ teaspoon vanilla extract
    • ¾ cup heavy cream
    • 1 can (12 oz) pie filling or other toppings

    Instructions
     

    Graham Cracker Crust

    • Fill a 12-cup cupcake pan with liners.
    • In a food chopper, puree the graham crackers, sugar, cinnamon, and melted butter until it resembles wet sand.
    • Evenly distribute the graham cracker mixture into the cupcake liners (~1 tablespoon per cup) and pack it down with the back of a spoon or bottom of a cup. When all 12 graham cracker crusts are flattened, put the pan in the freezer and move onto the cheesecake filling.

    Cheesecake Filling

    • Beat the cream cheese in a medium-large bowl until it's smooth. Then, add the sour cream, sugar, lemon juice, and vanilla, and beat together until combined and smooth.
    • Pour the heavy cream in a separate medium-large bowl and whisk vigorously until it's thick with stiff peaks (this will take a few minutes or so).
    • Add the whipped cream to the cream cheese mixture and gently fold to combine.
    • Evenly distribute the cheesecake filling onto the graham cracker crusts until the liners are about ¾ full. Then, chill in the refrigerator for at least 2 hours (it'll still be pretty soft at this point though so preferably overnight).
    • When you're ready to eat the cheesecakes, add a spoonful of pie filling to the tops (or whatever toppings you like)!

    Notes

    Store in an airtight container in the refrigerator for up to 4 days. Best enjoyed within 2 days.
    The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.

    Nutrition

    Calories: 166kcalCarbohydrates: 15gProtein: 1gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 35mgSodium: 71mgPotassium: 34mgFiber: 1gSugar: 9gVitamin A: 384IUVitamin C: 1mgCalcium: 22mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More Bars & Bites Recipes

    • Best Mini Blueberry Muffins
    • Christmas Cookie Truffles
    • Easy Lemon Sugar Cookie Bars with Icing
    • Easy Fudgy Sourdough Discard Brownies

    Reader Interactions

    Comments

    1. Marilyn Sensney says

      January 14, 2023 at 7:40 pm

      5 stars
      Loved it. So easy. Shared it with my work teacher colleagues. They loved it.

      Reply
      • Kayla Burton says

        January 15, 2023 at 10:46 am

        So happy to hear this!! Thank you, Marilyn!

        Reply
    2. K says

      November 25, 2022 at 6:49 pm

      5 stars
      These were sooooooo good! Huge hit at my thanksgiving dinner party and super easy to make☺️

      Reply
      • Kayla Burton says

        November 25, 2022 at 6:50 pm

        I'm so happy to hear this!! Thank you for taking the time to leave a comment 🙂 Happy Holidays!

        Reply
    3. Tammy Jo says

      September 17, 2022 at 8:55 am

      5 stars
      These were awesome and it set up great. I made the crust gluten free as I can’t have gluten and the Schar honey grahams worked perfect. I also used Swerve to keep the sugars low and it was just fine. No one in my household likes cream cheese or sour cream so these snack sizes are great for me. I’m going to try freezing them so I can enjoy one when I have a craving for cheesecake.

      Reply
      • Kayla Burton says

        September 23, 2022 at 8:10 am

        I'm glad to hear that they turned out so well!! Thank you for sharing these gluten free and lower sugar tips!

        Reply
    4. Shamirah says

      June 25, 2022 at 9:22 pm

      5 stars
      Very good! Thanks for sharing.
      Made for a tea party.
      Followed Soupy and directions to the T.
      Perfect
      -Shammy

      Reply
    5. Julia says

      June 14, 2022 at 4:58 pm

      5 stars
      These were amazing!

      Reply
    6. Bai says

      May 25, 2021 at 5:07 pm

      5 stars
      Very good! Followed the recipe exactly and they turned out pretty and tasted great!

      Reply
      • Kayla says

        May 26, 2021 at 8:19 am

        Thank you, Bai! I'm so happy you liked them!!

        Reply
    7. Ana says

      April 23, 2021 at 11:50 am

      5 stars
      Very yummy and simple to pull together! I halved the recipe and probably added a bit too much heavy cream as the filling didn't quite set, but I would definitely make these again (full batch next time)! Thank you for sharing this recipe!

      Reply
      • Kayla says

        April 25, 2021 at 9:39 pm

        Thank you for making my cheesecake bites, Ana! I'm glad you enjoyed them 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Kayla

    Hey, I'm Kayla! I'm a self-taught baker, recipe developer & food photographer in Chicago! This blog is a way for me to share recipes, tips, and everything I love related to baking & photography. If you have any questions or want to connect, I'd love to hear from you!
    About Kayla →

    Featured On

    Good Morning America logo
    Sur La Table logo

    Bake & Learn With Me!

    New Year, Fresh Bakes

    • Orange Chocolate Cake with Ganache
    • Classic Chocolate Chip Cookies
    • Raspberry and White Chocolate Blondies
    • Mini Brownie Bites

    Winter Recipes

    • Samoa Brownies
    • Snickerdoodle Rolls
    • Salted Espresso Chocolate Chip Cookies
    • The Best Sourdough Discard Banana Bread

    Trending Recipes

    • Soft Almond Sugar Cookies
    • No Bake Cheesecake Bites
    • Easy Raspberry Cream Cheese Danish Recipe
    • Cinnamon Streusel Muffins
    Join the #BrokenOvenBakers!

    Be a part of our fun & supportive baking community where we choose a theme and share our bakes on Instagram every month!
    January's Theme: Winter Fruits

    Baking & Photography Essentials!

    Did you try a recipe?
    Tag @brokenovenbaking and #brokenovenbaking on Instagram & Facebook!

    Let's Connect!

    • Facebook
    • Instagram
    • Pinterest
    • TikTok

    Footer

    ↑ back to top

    About

    About Me
    Privacy Policy
    Terms of Service
    Accessibility Policy

    Let's Connect!

    Newsletter
    Partnerships
    Food Photography

    Contact

    Contact Page
    Baking Collaboration

    At no cost to you, I may earn from qualified purchases made through affiliate links on my website.

    Copyright © 2023 Broken Oven Baking Company LLC