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These Raspberry No Bake Cheesecake Bites are easy to make and delicious. Keep them in the freezer and pop one out when the craving hits!
These little no bake cheesecake bites are so cute and bursting with flavor and are sure to curb your cheesecake craving in a jiffy! The creamy cheesecake filling mixture is coated in graham cracker crumbs, mimicking bake cheesecakes.
We LOVE cheesecake around here, so naturally, these cheesecake balls are our new favorite thing ever! They are the absolute perfect dessert.
These little cheesecakes are simple to make and will be eaten up as quickly as you can serve them. I honestly love to take the easy way out sometimes and this recipe is great for that!
I just came up with the recipe for these randomly when I had a sweet tooth. The filling is very similar to the cherry icebox cheesecake I made forever ago.
The best part is, you can use this recipe as a base and add any fresh fruit you like. I love to use fresh berries, but gear these towards your taste.
What’s your favorite berry?? Raspberries are my absolute fav. I used to eat them by the handful off of my Aunt’s raspberry bush when I was little, yummy!!
I hope you enjoy these little cuties No Bake Cheesecake Bites, we sure did! Don’t be surprised if you are asked for the recipe again and again!
Some of our other favorite raspberry recipes on our site include: Raspberry Icebox Cake, White Chocolate Raspberry Tart, and Raspberry Jello Poke Cake.
WHY THIS RECIPE WORKS:
- Easily double, triple, or halve the recipe as needed.
- Great make-ahead recipe option since it needs to set up and stored in the freezer.
- Popular flavor combination makes this a pleasing dessert made with simple ingredients.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Cream cheese
- Granulatedsugar
- Fresh raspberries
- Whipped Topping (like cool whip)
- Graham cracker crumbs
HOW TO MAKE NO BAKE CHEESECAKE BITES:
- Place the cream cheese in a large mixing bowl with the sugar and whip with an electric hand mixer on medium speed until smooth.
- Add in the raspberries and stir to combine.
- Add in the whipped topping and fold it in. Cover with plastic wrap and place the no bake cheesecake filling in the freezer for 2 hours.
- Place graham crackers into a food processor and process them into fine crumbs. Or, you can use premade graham cracker crumbs. Place the crumbs into a small bowl.
- Line a sheet tray with parchment paper or wax paper, and set aside.
- Using a cookie scoop (1 – 1.5 tablespoon-sized), scoop out dollops of the cream cheese mixture. Place the cheesecake bites, one at a time, into graham cracker crumbs, and roll around in the crumbs until coated. (If you notice the cheesecake mixture becoming too loose to handle, put it in the freezer to set up again.)
- Place the coated cheesecake bites onto the lined sheet tray and repeat.
- Place sheet tray(s) in the freezer for a couple of hours until they are frozen. When ready to serve, let sit out for 5 minutes at room temperature.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN THESE BE FROZEN?
Yes! These must be left in the freezer in air-tight containers, pop a few (or 10!) out, let them soften up just a bit, then go to town!
Jeremy looooooved them and said they tasted just like the cheesecake he loves, score!
To be honest, I’m not sure how great these would be at a party only because if they sit out too long, they do get very soft. Not runny soft but not easily picked up.
So, I would experiment with them before putting them on a huge buffet set up! That being said, they are excellent.
DO I HAVE TO USE WHIPPED TOPPING?
No, it is a faster and easier option, but you can make fresh whipped cream for this.
You will need 1 cup of cold heavy cream, 1/2 teaspoon of vanilla extract, and 1/4 cup of powdered sugar.
- Place the heavy cream in the body of a stand mixer with the whisk attachment or into a large bowl with an electric hand mixer and beat until the cream gets foamy over medium-low speed.
- Add in the vanilla and the powdered sugar a little at a time until mixed in.
- Crank the speed up to medium and whip until it forms stiff peaks, 3-5 minutes.
Use this in place of the whipped topping called for in the recipe.
HOW MANY GRAHAM CRACKER CRUMBS FROM ONE SLEEVE OF GRAHAM CRACKERS?
1 sheet of graham crackers (9 whole crackers) equals about 1 & 1/2 cups of crushed graham cracker crumbs.
CAN THESE BE MADE AHEAD?
Absolutely, that is what I love most about this dessert.
The best part is being able to prepare it in advance, keep them in the freezer then serve them up at your convenience.
WHAT OTHER FRUIT CAN I USE?
Almost any berry or fresh fruit can be used. Whole raspberries work well because they will break down on their own while you stir them in.
For other fruit and berries, I suggest chopping them finely before adding them.
Tools used to make this recipe:
HOW TO STORE:
Store leftovers in an airtight container in the freezer for up to 3 months. Best served and eaten frozen.
DANA’S TIPS AND TRICKS:
- This makes a large batch, but you can easily double it to feed more or halve the recipe as needed.
- Great for a make-ahead dessert.
- Must be kept frozen.
- Use any flavor berry or fruit you like.
Love mini desserts? These Raspberry No Bake Cheesecake Bites are a must-make!
If you like this recipe, you might also like:
If you’ve tried this RASPBERRY NO BAKE CHEESECAKE BITES, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Rate this Recipe
Raspberry No Bake Cheesecake Bites
5 from 41 votes
Course Dessert
Servings 15 cheesecake bites
These Raspberry No Bake Cheesecake Bites are easy to make and delicious. Keep them in the freezer and pop one out when the craving hits!
Prep Time 10 minutes mins
Total Time 1 minute min
Ingredients
- 16 ounces cream cheese softened
- 1/3 cup granulated sugar
- 12 ounces fresh raspberries
- 8 ounces whipped topping
- 1 & 1/2 cups graham cracker crumbs
Instructions
Place the cream cheese in a large mixing bowl with the sugar and whip with an electric hand mixer on medium speed until smooth.
Add in the raspberries and stir to combine.
Add in the whipped topping and fold it in. Cover with plastic wrap and place the no bake cheesecake filling in the freezer for 2 hours.
Place graham crackers into a food processor and process them into fine crumbs. Or, you can use premade graham cracker crumbs. Place the crumbs into a small bowl.
Line a sheet tray with parchment paper or wax paper, and set aside.
Using a cookie scoop (1 – 1.5 tablespoon-sized), scoop out dollops of the cream cheese mixture. Place the cheesecake bites, one at a time, into graham cracker crumbs, and roll around in the crumbs until coated. (If you notice the cheesecake mixture becoming too loose to handle, put it in the freezer to set up again.)
Place the coated cheesecake bites onto the lined sheet tray and repeat.
Place sheet tray(s) in the freezer for a couple of hours until they are frozen. When ready to serve, let sit out for 5 minutes at room temperature.
Video
Notes
- This makes a large batch, but you can easily double it to feed more or halve the recipe as needed.
- Great for a make-ahead dessert.
- Must be kept frozen.
- Use any flavor berry or fruit you like.
Nutrition
Calories: 207kcal | Carbohydrates: 19g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 31mg | Sodium: 165mg | Potassium: 105mg | Fiber: 2g | Sugar: 12g | Vitamin A: 425IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 1mg
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Updated 03/2023
