No Bake Cheesecake Bites

This no-bake cheesecake bites recipe makes the perfect poppable, stress-free desserts!

They have all the classic flavors of your favorite cheesecake, only these take no time to make and even less time to gobble up.

With a smooth and creamy base that’s coated in graham cracker crumbs and then drizzled with chocolate, these no-bake bites are sure to impress even any crowd!

How to Make these No-Bake Cheesecake Bites

While cheesecakes can often feel like a production, this recipe simplifies the process and leaves you with a creamy, delicious snackable cheesecake for a sweet treat whenever you need it.

The process is so easy and stress-free, and it is sure to be a game-changer.

Step 1: Prepare the Cream Cheese

In a large bowl, use a hand mixer or stand mixer with a whisk attachment to beat room-temperature cream cheese on a medium-high speed for 1-2 minutes until smooth.

I recommend using full-fat cream cheese that comes in a brick and is packaged in a rectangular box.

It works best and gives these bites a super cream texture.

If you forgot to let your cream cheese come to room temperature, don’t worry!

Just cut it up into small cubes and heat it in the microwave in 15 second intervals until it reaches room temperature.

Step 2: Add the Sugar

To the cream cheese, add in 1/3 cup granulated sugar and mix on a medium speed for a minute until incorporated.

Scrape the sides and bottom of the bowl as needed with a rubber spatula.

The mixture should become lighter in color and fluffier. Set aside.

Step 3: Whip the Cream

In a separate large bowl, pour 1/2 cup of cold heavy cream and 3 Tbsp of powdered sugar.

Use a hand mixer or a stand mixer fitted with a whisk attachment to whip the mixture on a medium-high speed.

Whip until there are stiff peaks like in the photo below. This usually takes me 2-2 1/2 minutes when I use my stand mixer.

Step 4: Fold the Mixture

Fold the whipped cream into the cream cheese mixture with a rubber spatula.

Folding takes a little patience, but it will leave you with a perfectly light and smooth texture.

Step 5: Scoop & Chill the Cheesecake Bites

Use either a large spoon or cookie scoop to scoop 25, 1 1/2-inch cheesecake balls.

Place them on a piece of parchment paper or wax paper, then pop them in the freezer for at least an hour, or overnight.

Step 6: Make the Graham Cracker Crust

When you’re ready to finish the cheesecake bites make the graham cracker topping.

Stir 2/3 cup graham cracker crumbs and 3 tablespoons of melted butter together in a small bowl.

Step 7: Garnish Each Cheesecake Bite

Remove the cheesecake balls from the freezer and dip the bottom half of each ball into the graham cracker mixture.

Then place them on a clean sheet of parchment paper or wax paper and drizzle melted dark chocolate over the top of each bite.

Step 8: Chill and Serve

Allow the chocolate to set, then store in the freezer until you’re ready to eat them. Enjoy them cold straight out of the freezer!

Substitutions & Swaps – Toppings

This recipe uses quite a few ingredients, and I know you might not have all of them on hand.

Below are some swaps and substitutions that can be made in this recipe.

• Graham Cracker Crumbs – I like to crush my graham crackers in a food processor, but you can crush them in a Ziplock bag with a rolling pin, too. You can also use gingersnap or Biscoff cookie crumbs in their place!
• Salted Butter – If you only have unsalted butter on hand, you can use it in place of the salted butter. Just be sure to add a small pinch (1/8 tsp) of fine table salt with it.
• Chocolate Drizzle – I think finishing these cheesecake bites with a dark chocolate drizzle gives them a touch of flair. You can also use milk or white chocolate in its place.

Substitutions & Swaps – Filling

• Cream Cheese – This recipe tastes best with full-fat cream cheese. I find using cream cheese that comes in brick form works best! However, you can use low-fat cream cheese or Neufchatel cheese in its place, and the recipe will still bake up well.
• Heavy Whipping Cream – You can also use heavy cream or light whipping cream if you can’t find heavy whipping cream at your grocery store.
• Granulated Sugar – I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the bites.

Tips for Making the Best No-Bake Cheesecake Bites

• Make sure your ingredients are at room temperature. It helps them mix together better and ensures your cheesecake filling has a smooth texture.
• If you forgot to let your cream cheese come to room temperature, don’t worry! Just cut it up into small cubes and heat it in the microwave in 15-second intervals until it reaches room temperature.
• Beat your cream cheese on a medium to medium-high speed before adding the other ingredients! This helps to prevent lumps from forming in the cheesecake batter.
• Use a cookie scoop to easily make all your bites the same size.
• Make room in your freezer ahead of time so you can easily chill and store these cheesecake bites.

Making These No-Bake Cheesecake Bites in Advance & Storage Tips

These no-bake cheesecake bites can be stored in the freezer for up to 2 weeks. Store them in an airtight container or cover the pan tightly with plastic wrap to keep them fresh.

Let Me Know What You Think!

If you try this no bake cheesecake bite recipe, I’d love to hear what you think of it!

Please leave a rating and let me know your thoughts by sharing a comment.

Print Recipe

5 from 6 rating

No Bake Cheesecake Bites

These no-bake cheesecake bites are the easiest way to get your cheesecake fix! They come together in minutes and are absolutely delicious!

Prep Time10 minutes mins

Additional Time1 hour hr

Total Time1 hour hr 10 minutes mins

Course: Brownies & Bars

Cuisine: American

Servings: 25

Calories: 176kcal

Author: Chelsey White

Ingredients

No-Bake Cheesecake Bites

• 1 cup (8 oz) package full-fat cream cheese, room temperature 226 grams
• 1/3 cup granulated sugar 66 grams
• 1 tsp vanilla extract or vanilla bean paste 4ml
• 1/2 cup heavy whipping cream, cold 120mL
• 3 Tbsp powdered sugar 25g
• 2/3 cup crushed graham cracker crumbs, about 4 full sheet graham crackers 66g
• 3 Tbsp salted butter, melted 42g
• 1/2 cup milk or dark chocolate chips, melted 90g

Suggested Tools and Equipment

• Electric Hand Mixer or Stand Mixer
• 1 1/2 Tbsp Volume Cookie Scoop
• Parchment Paper

Instructions

• 
  No Bake Cheesecake Bites
• In a large bowl, beat 8 oz. of room-temperature cream cheese on a medium-high speed for 1-2 minutes until smooth with either a hand mixer or stand mixer for with a whisk attachment. If you forgot to let your cream cheese come to room temperature, don't worry! Just cut it up into small cubes and heat it in the microwave in 15 second intervals until it reaches room temperature.
• Add in 1/3 cup granulated sugar and 1 tsp of vanilla extract and mix on a medium speed for a minute until incorporated. Scrape the sides and bottom of the bowl as needed with a rubber spatula. The mixture should become lighter in color and fluffier. Set aside.
• Place 1/2 cup of cold heavy cream and 3 Tbsp of powdered sugar in a separate large bowl. Use a hand mixer or a stand mixer fit with a whisk attachment to whip the mixture at a medium-high speed until it has stiff peaks. This usually takes me 2 – 2 1/2 minutes when I use my stand mixer.
• Gently fold the whipped cream into the cream cheese mixture with a rubber spatula.
• Use a large spoon or cookie scoop to scoop 25, 1 1/2-inch cheesecake balls and place them on a piece of parchment paper or wax paper. Freeze for at least an hour, or overnight.
• When you're ready to finish the cheesecake bites, stir 2/3 cup graham cracker crumbs and 3 tablespoons of melted butter together in a small bowl.
• Remove the cheesecake balls from the freezer and press the bottom half of each ball into the graham cracker mixture. Place them on a clean sheet of parchment paper or wax paper and drizzle melted chocolate over the top of each bite.
• Allow the chocolate to set, then store in the freezer until you're ready to eat them. Enjoy them cold straight out of the freezer!

Video

Notes

This recipe can also be used to make 50 mini cheesecake bites, but scooping 1/2 inch cheesecake balls.

Making These No Bake Cheesecake Bites in Advance & Storage Tips

These no bake cheesecake bites can be stored in the freezer for up to 2 weeks. Store them in an airtight container or cover the pan tightly with plastic wrap to keep them fresh.

Tips for Making the Best No Bake Cheesecake Bites

Make sure your ingredients are at room temperature. It helps them mix together better and ensures your cheesecake filling has a smooth texture.

If you forgot to let your cream cheese come to room temperature, don't worry! Just cut it up into small cubes and heat it in the microwave in 15 second intervals until it reaches room temperature.

Beat your cream cheese on a medium to medium-high speed before adding the other ingredients! This helps to prevent lumps from forming in the cheesecake batter.

Make room in your freezer ahead of time so you can easily chill and store these cheesecake bites.

Nutrition

Serving: 1 | Calories: 176kcal | Carbohydrates: 15g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 29mg | Sodium: 82mg | Fiber: 1g | Sugar: 11g

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