No-Bake Cheesecake Bites

Cheesecake bites with raspberries on top on plate.

5 from 4 votes

With minimal ingredients, low added sugar, and the easiest method, these No-Bake Cheesecake Bites are an easy dessert to share with the kids. Plus, you can make them ahead of time and stash them in the fridge until you're ready to serve.

Prep Time10

Cooling time2

Total Time2 10

Course: Dessert

Cuisine: American

Servings:

Calories: 97kcal

Author: Amy Palanjian

Equipment

Mini Muffin Pan
Mixing Bowls

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)

US Customary - Metric

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.

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.

Nutrition