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Easy No-Bake Mini Cheesecake Bites

Close-up of several low-calorie cheesecake bites topped with fresh raspberries and blueberries.
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Simple recipe for small, individual cheesecake portions with a graham cracker crust, perfect for parties or quick desserts.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • Optional Toppings: Fresh berries, chocolate drizzle, or strawberry crunch topping

Instructions

  1. Combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter in a bowl. Mix until the crumbs are evenly moistened.
  2. Press about 1 tablespoon of the crumb mixture firmly into the bottom of each cavity in a standard 24-cup mini muffin tin lined with paper liners.
  3. In a separate large bowl, beat the softened cream cheese until smooth.
  4. Gradually beat in the powdered sugar and vanilla extract until fully combined.
  5. Slowly mix in the heavy cream until the mixture is light and creamy. Do not overmix.
  6. Spoon or pipe the cheesecake filling evenly over the crusts in the muffin tin.
  7. Chill the cheesecake bites in the refrigerator for at least 4 hours, or until firm.
  8. Before serving, top each bite with your choice of fresh berries or chocolate drizzle.

Notes

  • For a firmer crust, bake the crusts for 5 minutes at 350°F before cooling and adding the filling.
  • If you want a pink velvet variation, add 1 teaspoon of red food coloring to the filling mixture.
  • These bites store well in an airtight container in the refrigerator for up to 4 days.

Nutrition

Find it online: https://tastytribune.com/cheesecake-bites-easy-no-bake-recipe/