No-Bake Cheesecake Bites
No-Bake Cheesecake Bites are a creamy, indulgent dessert that requires no baking. With a buttery graham cracker crust and rich cheesecake filling, these bite-sized treats are perfect for any occasion. Easy to make, they offer endless topping possibilities for customization.
Equipment
- 12-count muffin pan
Ingredients
- 2 tbsp sour cream or plain yogurt, at room temperature
- 1/2 tsp pure vanilla extract
- 1 cup cold heavy cream or heavy whipping cream
- 1/3 cup granulated sugar
- 1 tsp fresh lemon juice
- 16 full-fat brick cream cheese, softened to room temperature
Crust
- 1/2 cup unsalted butter, melted
- 2 cups graham cracker crumbs
- 1/3 cup packed light or dark brown sugar
Instructions
- Line two standard 12-count muffin pans with cupcake liners.
- Ensure your refrigerator has enough space to accommodate both pans as they will need to be chilled later.
- If your graham crackers aren't already crumbs, pulse them in a food processor until fine.
- Transfer the crumbs to a medium bowl and mix in the brown sugar and melted butter until the mixture resembles wet sand.
- Spoon 1 and 1/2 tablespoons of the crust mixture into each cupcake liner and press down firmly with the back of a spoon speed until smooth and creamy, scraping down the sides as necessary.
- Using a hand mixer or stand mixer fitted with a whisk attachment, whip the cold heavy cream to stiff peaks on medium-high speed for about 3 minutes. Set aside.
- In a separate bowl, beat the cream cheese and granulated sugar together on medium
- Add the sour cream, lemon juice, and vanilla extract to the cream cheese mixture.
- Beat on medium-high speed until fully combined and smooth, ensuring there are no lumps. If lumps persist, continue beating until smooth.
- Gently fold the whipped cream into the cheesecake mixture using a silicone spatula, mixing slowly to retain the airiness of the whipped cream.
- Use a spoon or a piping bag to transfer about 2 tablespoons of the cheesecake filling onto each crust.
- Piping is recommended for neatness and ease.
- Smooth the tops with the back of a spoon.
- Refrigerate the mini cheesecakes in the pans for at least 3 hours or up to 2 days.
- If refrigerating for more than 3 hours, cover with aluminum foil or plastic wrap to prevent drying.
- Keep the cheesecakes refrigerated until ready to serve.
- They will begin to soften and stick to the liners after 30-60 minutes at room temperature.
- Serve with optional toppings such as fresh fruit, chocolate ganache, or caramel sauce.
- Cover and store any leftover mini cheesecakes in the refrigerator for up to 5 days.
Notes
- For best results, ensure that the cream cheese and sour cream (or yogurt) are at room temperature before mixing. This will help achieve a smoother filling and prevent lumps in your cheesecake mixture.