With minimal ingredients, low added sugar, and the easiest method, these No-Bake Cheesecake Bites are an easy and fun dessert to share. They are perfect for those days when you want a treat, but don’t want a lot of work!
I’ve been on a roll with cheesecake flavored desserts this year—from my No-Bake Greek Yogurt Cheesecake to Cheesecake Dip and Strawberry Cheesecake Dip. And these bites are SO fun because they are a two-bite situation that is easy to make and fun to eat.
I love to make this recipe to share with the kids because it requires no special equipment or ingredients and tastes creamy and delicious. You can make the whole thing ahead of time and have it ready and waiting for when you want to serve them, too.
(My full list of no-bake snacks and frozen dessert recipes might come in handy, too!)
Table of Contents
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Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make No-Bake Cheesecake Bites so you know what to pick up from the store or have ready.
- Graham cracker crumbs: I like to make this recipe using graham cracker crumbs so I can make the cheesecake recipe as little bites. Use gluten-free graham cracker crumbs if needed.
- Coconut oil: We use this to bind the crust a little more firmly, though you can also use melted butter.
- Sugar (optional): This is optional but recommended to add a little more flavor to the mixture.
- Cream cheese: I use full-fat cream cheese in this recipe since it firms up nicely when chilled with the yogurt.
- Greek yogurt: This, along with the cream cheese, forms the base of the cheesecake filling.
- Honey: A little honey adds sweetness to the cream cheese mixture.
- Lemon juice and vanilla extract: A combination of these adds flavor to the no bake cheesecake cups.
- Fresh berries: These are optional to top. (Or you can use cherry pie filling.)
Step-by-Step Instructions
Here’s a preview of how to make these No-Bake Cheesecake Bites so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Add the graham crackers and coconut oil to a medium bowl or large bowl. Stir to combine.
Step 2. Divide among mini cupcake paper liners or a mini freezer tray or ice cube tray. Press down firmly.
Step 3. Add the remaining ingredients (except the berries) to another medium bowl.
Step 4. Whisk well. Divide the yogurt mixture among the cups. Add berries if using.
TIP: You can let these set up in the refrigerator or the freezer. The freezer is faster!
Frequently Asked Questions
Using a combination of thick Greek yogurt and cream cheese is key to making the mixture thick enough to set in the fridge. Or you can pop them into the freezer to freeze partially, which helps, too.
They are soft, yet firm enough to hold their shape, as you expect cheesecake to be.
You can use crushed up vanilla wafers if you prefer.
How to Store
Store Cheesecake Bites in the fridge for up to 5 days in an airtight container. Or you can leave them in the freezer and let sit for 5-10 minutes before serving for a frozen variety.
Best Tips for Success
- Add berries or cherry pie filling on top if desired.
- To make the filling sweeter if you like, add more honey or stir in 2 tablespoons powdered sugar.
- Let set in the fridge or speed the process up in the freezer. They are great partially frozen.
- If using paper liners, place them into a mini muffin pan before filling. This helps them to hold their shape better as the cheesecakes firm up.
- To make a chocolate version, use chocolate graham cracker crumbs.
Related Recipes
I’d love to hear your feedback on this post, so please rate and comment below!
No-Bake Cheesecake Bites
Ingredients
- ⅓ cup graham cracker crumbs
- 3 tablespoons coconut oil (melted)
- 1 tablespoon sugar (optional but recommended)
- 8 ounces cream cheese (softened at room temperature)
- ¼ cup plain Greek yogurt
- 2-4 tablespoons honey
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- Berries (optional to top)
Instructions
- Add the graham crackers and coconut oil to a medium bowl. Stir to combine.
- Divide among a freezer tray or mini cupcake liners set into a mini muffin pan. I use about 1 teaspoon in each. (Using a pan helps the cheesecakes hold their shape as they set.)
- Add the remaining ingredients (except the raspberries) to another medium bowl. Whisk until well mixed and creamy.
- Divide the yogurt mixture among the cups on top of the graham cracker crumbs. I use a heaping tablespoon in each. Top with berries, if using.
- Chill in the freezer for 2 hours to set or in the refrigerator for about 6 hours. Serve very cold.
Equipment
- Mixing Bowls
Notes
- Store Cheesecake bites in the fridge for up to 5 days in an airtight container.
- To make the filling sweeter if you like, add more honey or stir in 2 tablespoons powdered sugar.
- Allow to firm up in the fridge or freezer before serving. They need a little time to be able to set enough to come out of the molds or liners.
Is the sugar for the graham cracker crumb bottom, or for the filling?
It’s to mix into the graham cracker base.
My toddler and I made this recipe on a super hot day where using the oven would be torture and we needed something fun to do (& eat). We tweaked the recipe a little bit- I used a mixture of graham cracker crumb and ground hazelnut and butter to make the crust and it was amazing!!!! Highly recommend for added nutrients and flavor. We used maple syrup instead of honey because I let my toddler choose- and it was super good. And we mashed strawberries and put it on top to make a fun compote. We ate them frozen on the hot days since and they have been a HUGE hit! Thanks for the recipe.
I am so glad you enjoyed it!
I’m so glad!
These taste great! Some minor feedback though, step 3 mentions maraschino cherries and whip cream but those aren’t mentioned anywhere else. Also, how much of the graham crackers do you put in each mini cup? I tried a tablespoon and a teaspoon but only ended up with about 8 cups so I think I added too much. Super easy to make though and they taste great!
Do you think subbing the honey for maple syrup would taste okay? 🙂
Sure!