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!
Note: This recipe was originally published on March 22, 2021 and updated on February 10th, 2022. No ingredients were changed.
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!
Looking for more cheesecake recipes?
- Chocolate Cherry Cheesecake
- Tim Tam Cheesecake
- Oatmeal Pumpkin Cheesecake Cookies
- Strawberry Cheesecake Ice Cream
- Cheesecake Stuffed Raspberry Cookies
- 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.
- 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
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!
Tips for Success
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.
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)
- Peanut butter
- Speculoos or Biscoff cookies
- Dulce de leche
- Fresh fruit
- Whipped cream
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"!
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!
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.
Yes! These do not have any flour, eggs or other potentially harmful raw ingredients.
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.
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.
These can be made gluten free if you use gluten free graham crackers.
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.
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No Bake Cheesecake Bites
- Cupcake pan
- Cupcake liners
- Mixing bowls
- Mixer (stand with paddle attachment or hand mixer)
- Food chopper
- Measuring cups
- Measuring spoons
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
- 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
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.
- 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)!