No-Bake Cheesecake Bites – Immaculate Bites

Super Easy No-Bake Cheesecake Bites

Who doesn’t love an elegant, luscious slice of cheesecake? Putting together cheesecake is like an art form that is hard to get perfect every time. However, this no-bake recipe is fool-proof! It’s so simple and just as yummy and lush as traditional cheesecake. 

Recipe Ingredients

1. Graham Crackers – Like a regular cheesecake, use graham crackers for the base. They are crunchy and buttery and complement the richness of the cheesecake filling.
2. Dairy – Cream cheese, cream – This gives the cheesecake filling its decadent, creamy smoothness. It also helps the mixture set up.
3. Cream – The filling uses both sour cream and heavy cream. Sour cream adds fluffiness as well as some sour flavor for balance. The heavy cream adds acidity and helps give the mixture a whipped cream texture when mixed.
4. Sugar – For the sweetness your tastebuds crave. Sugar also contributes to the structure and creaminess of the final product. Sugar alternatives like coconut sugar work too.
5. Butter – Helps bind the crust and adds saltiness to balance things.
6. Lemon – The zest and juice of lemon provide a bright, citrusy punch to the mixture.

How to Make No-Bake Cheesecake Bites

Graham Cracker Crust

• Prep the Pan – Line a 12-well mini muffin pan with muffin wrappers or line ring molds with parchment paper. If using a silicone muffin pan, grease it with baking spray.
• Crush the Crackers – Place graham crackers in a Ziploc bag and finely crush them using a rolling pin. (A food processor will also crush them). (Photos 1-2)
• Add Sugar and Butter – Transfer crushed crackers to a medium mixing bowl, add sugar and cinnamon, and mix well until thoroughly combined. Finally, add melted butter and continue mixing until fully incorporated and resembles wet sand. (Photos 3-5)
• Fill molds – Evenly distribute 1 tablespoon of the graham cracker crust mixture into the bottom of each cupcake well and press down with the bottom of a cup or the back of a spoon to form the crust. When all 12 graham cracker crusts are flattened, put the pan in the refrigerator and move on to the cheesecake filling. (Photo 6)

Cheesecake Filling

• Whisk the cream cheese and sugar using a hand mixer in a medium-large bowl until it’s smooth and fluffy, about 3 minutes. Then, add the sour cream, sugar, lemon juice, and vanilla, and beat together until combined and smooth, about 3-5 minutes. (Photos 7-9)
• Whip the Cream – Pour heavy cream into a separate medium-large bowl and whisk it vigorously until thick and stiff peaks form, 5-8 minutes.
• Fold in Whipped Cream – Add the whipped cream to the cream cheese and fold gently until fully incorporated. (Photos 10-11)
• Fill Molds – Evenly distribute the cheesecake filling on the graham cracker crusts until the liners are almost full. Nicely flatten the top using a flat side of a spatula. Place cheesecake bites in the refrigerator and chill for 3-4 hours or overnight until completely set. (Photo 12)
• Serve – When ready to serve, remove cheesecake bites from wrappers, add your favorite cheesecake topping, and enjoy!

Recipe Variations

1. Switch out the graham cracers for oreo cookies or ginger snaps for extra decadence.
2. Top your cheesecake bites with some fresh fruit macerated in sugar for a classic twist. You can also add a swirl of your favorite fruit jam to the cheesecake mixture.
3. Drizzle some homemade or store-bought salted caramel sauce on top for a mouthwatering explosion of gooey, sweet, and salty caramel.
4. Swap out the graham cracker with your favorite cookies, such as Oreos or gingersnaps, for a different flavor combination with the cheesecake filling.

Tips and Tricks

1. Make sure your ingredients are at the right temperature. Cream cheese, sour cream, and eggs are best at room temperature before mixing, so they come together smoothly. However, the heavy cream should be very cold, which helps it whip up faster.
2. Don’t overbeat. The mixture should be thick and creamy but also light and fluffy. If you over-mix the filling, it will collapse. 
3. After putting your cheesecake bites together, let them chill for at least 3 hours for the perfect texture. 

Make-Ahead Instructions

Make these tiny cheesecake bites a day ahead and keep them in the fridge. Or freeze them for surprise guests because they are good cold and don’t take long to thaw.

Serving and Storage Instructions

After 3 hours, they should be set. Serve no-bake cheesecake bites immediately with an extra whipped cream or fruit topping dollop. 

To store leftover cheesecake bites, cover them with plastic wrap or put them in an airtight container. They’re best within a day or two, but they’ll keep in the fridge for 3 days or freezer for 2 months. 

FAQs

What to Serve With No-Bake Cheesecake Bites

I love making these as a sweet finisher for hearty Sunday meals like oven-baked pork chops or braised short ribs. 

More Creamalicious Dessert Recipes to Try

1. Sopapilla Cheesecake Bars
2. No Bake Key Lime Mango Coconut Pie
3. Lemon Sour Cream Pound Cake
4. Southern Banana Pudding

Conclusion

This no-bake cheesecake bites of heaven recipe is delicious and easy, requiring almost no effort. Have you tried these yet? Pin the recipe on Pinterest and share the love! 😍