Dessertsbrokenovenbaking5.0
Easy Mini No Bake Cheesecake Bites
These no bake cheesecake bites are easy, creamy, and delicious! You can whip them up within minutes and the topping choices are endless.
👥 12 Servings⏱️ Prep & Cook: 2h 20m⏳ Prep: 20 min👤 Kayla Burton📖 brokenovenbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- whisk
- spatula
📝 Preparation Steps
1
Graham Cracker Crust
2
Fill a 12-cup cupcake pan with liners.
3
In a food chopper, puree the graham crackers, sugar, cinnamon, and melted butter until it resembles wet sand.
4
Evenly distribute the graham cracker mixture into the cupcake liners (~1 tablespoon per cup) and pack it down with the back of a spoon or bottom of a cup. When all 12 graham cracker crusts are flattened, put the pan in the freezer and move onto the cheesecake filling.
5
No-Bake Cheesecake Filling
6
Pour the heavy cream in a medium-large bowl and whisk vigorously until it's thick with stiff peaks (this will take a few minutes or so).
7
Beat the softened cream cheese in a separate medium-large bowl until it's smooth. Then, add the sour cream, sugar, lemon juice, and vanilla, and mix together until combined and smooth.
sour cream3 tablespoons(12 oz) pie filling (or other toppings)1 canlemon juice1 teaspoon
8
Gently fold the whipped cream into the cream cheese mixture with a rubber spatula, just until combined.
9
Scoop the cheesecake filling onto the frozen graham cracker crusts until the liners are about ¾ full. Smooth the tops and then chill in the refrigerator for at least ⏱️ 2 hours (it'll still be pretty soft at this point though so preferably overnight).
10
When you're ready to eat the cheesecakes, add a spoonful of pie filling to the tops (or whatever toppings you like)!
Nutrition Facts
calories
166 kcal
fat Content
12 g
serving Size
1 serving
fiber Content
1 g
sugar Content
9 g
sodium Content
71 mg
protein Content
1 g
trans Fat Content
1 g
cholesterol Content
35 mg
carbohydrate Content
15 g
saturated Fat Content
7 g
unsaturated Fat Content
4 g
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