Easy Mini No Bake Cheesecake Bites
These no bake cheesecake bites are easy, creamy, and delicious! You can whip them up within minutes and the topping choices are endless.
Servings: 12 cheesecakes
Calories: 166kcal
Equipment
- Cupcake pan
- Cupcake liners
- Mixing bowls
- Electric mixer (stand with paddle attachment or hand mixer)
- Food Processor
- Measuring spoons
Ingredients
Graham Cracker Crust
- 8 (120 g) graham crackers (crushed in food chopper) ~1¼ cup graham cracker crumbs
- 2 tablespoons (24 g) granulated sugar
- ⅛ teaspoon (⅛ teaspoon) ground cinnamon optional
- 5 tablespoons (70 g) unsalted butter melted
Cheesecake Filling
- ¾ cup (177.44 ml) heavy cream
- 1 block (8 oz) (226 g) cream cheese room temperature
- 3 tablespoons (36 g) sour cream
- 5 tablespoons (63 g) granulated sugar
- 1 teaspoon (1 teaspoon) lemon juice
- ¼ teaspoon (¼ teaspoon) vanilla extract
- 1 can (12 oz) (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.
No-Bake Cheesecake Filling
- Pour the heavy cream in a medium-large bowl and whisk vigorously until it's thick with stiff peaks (this will take a few minutes or so).
- Beat the softened cream cheese in a separate medium-large bowl until it's smooth. Then, add the sour cream, sugar, lemon juice, and vanilla, and mix together until combined and smooth.
- Gently fold the whipped cream into the cream cheese mixture with a rubber spatula, just until combined.
- Scoop the cheesecake filling onto the frozen graham cracker crusts until the liners are about ¾ full. Smooth the tops and 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)!
Video
Notes
Storage: Mini no-bake cheesecakes are best enjoyed fresh within 2 days. They can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for 1 month. Thaw in the fridge before enjoying.
Toppings: Add whatever your heart desires! I like to use fruit preserves/jam, lemon curd, and pie filling. You could also use chocolate, Nutella, or leave them plain!
Nutrition
Calories: 166kcal | Carbohydrates: 15g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 71mg | Potassium: 34mg | Fiber: 1g | Sugar: 9g | Vitamin A: 384IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
