These no bake cheesecake bites are easy, creamy and delicious! You can whip them up within minutes and the topping choices are endless. They're also super versatile and can be decorated for any occasion! See how I turned these cheesecake bites into Easter cheesecakes a little further down in this post!
This post contains affiliate links, meaning that I could earn from purchases made through them. It doesn't add any extra cost to you, but it does help support this blog!
Looking for more cheesecake recipes? Check out my Strawberry Cream Cheese Pie, Chocolate Cherry Cheesecake, Tim Tam Cheesecake, Oatmeal Pumpkin Cheesecake Cookies and Strawberry Cheesecake Ice Cream. These are all no bake as well!
Jump to:
Ingredients
- Graham crackers
- Unsalted butter
- Granulated sugar
- Sour cream
- Cream cheese
- Heavy whipping cream
- Vanilla extract
- Lemon juice
- Ground cinnamon
- Optional toppings (pie filling, jam, etc.)
See recipe card below for quantities.
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
Step 1 - 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. Evenly distribute the crust among the cupcake liners and press down to pack it into the bottom of the liners. Freeze while you make the filling.
Step 2 - Using a hand mixer, beat the cream cheese in a bowl until it's smooth. Mix in the sour cream, sugar, vanilla extract and lemon juice.
Step 3 - 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 4 - 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 5 - Fill the cupcake liners with cheesecake batter, about ¾ full. Cover and refrigerate overnight.
Step 6 - Add your favorite toppings and enjoy!
Substitutions & Variations
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!
As for variations, these can be easily adjusted to fit any preference or occasion!
Cheesecake Toppings
There are so many tasty ways you can top these off! Here are some ideas of what I like to add to mine:
- 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"!
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!
Storage
Store 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.
FAQ
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.
More Recipes You'll Love
Did you try this recipe?
Tag @brokenovenbaking on Instagram and leave a ⭐️ review below!
📖 Recipe
No Bake Cheesecake Bites
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)!
Ana says
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!
Kayla says
Thank you for making my cheesecake bites, Ana! I'm glad you enjoyed them 🙂
Bai says
Very good! Followed the recipe exactly and they turned out pretty and tasted great!
Kayla says
Thank you, Bai! I'm so happy you liked them!!