Longtime Baking Mischief readers might remember a few summers ago when I got really excited about learning to make no-bake cheesecakes. All the deliciousness of baked cheesecake, a fraction of the time and effort, and no need to turn on your oven during the summer. What’s not to love? I posted these amazing Oreo Cheesecakes Bites and these cute little No-bake Unicorn Cheesecakes, and you guys seemed to like them as much as I do because they’ve been pretty popular. So I thought it was time to revisit no-bake cheesecakes with these supremely adorable and waaaaay too irresistible Cheesecake Bites With Graham Cracker Crusts.
Why You Should Make These Cheesecake Bites Today
They’re completely adorable. Seriously, how cute are these!!?? Since these are no-bake, they’re basically fool-proof. No worrying about cracked cheesecakes or water baths with these bites. They’re simple and easy to throw together. They’re incredibly good. The chocolate has the most satisfying snap when you bite into it. The cheesecake layer is creamy and lightly sweet. And the graham cracker crust is crumbly, buttery, and totally the best part. They are the perfect freezer treat. Store them in your freezer and grab one whenever you need a little sweet pick me up.
Ingredient Notes
Heavy cream: This recipe won’t use a full carton of heavy cream. For storage tips and recipes to use up the leftovers, check out my post What to do With Leftover Whipping Cream. Cream cheese: My go-to cream cheese brand for desserts is Philadelphia cream cheese. Make sure to allow enough time for your cream cheese to soften at room temperature. Cream cheese that’s too cold can leave cream cheese lumps in your cheesecake layer. Refined coconut oil: The chocolate layer calls for refined coconut oil. This makes the chocolate easier to work with and creates a nicer texture to bite into. You can use unrefined coconut oil if that’s what you have on hand, but your cheesecakes will also taste slightly of coconut. You can also substitute the same amount of vegetable oil.
How to Make Cheesecake Bites
To make these cheesecake bites, you’ll need four(ish) things, a mini muffin pan (see recipe notes if you want to make these in a standard muffin tin), mini muffin liners, a handheld electric mixer, and optional pastry bag for quicker cheesecake piping.
What’s the best way to make graham cracker crumbs?
The quickest way to make graham cracker crumbs is to pulse the crackers in your food processor, but for this amount of crumbs, I prefer to just put the graham crackers in a plastic bag and use a rolling pin or meat mallet to crush the crackers into a fine crumb.
I don’t have a mini muffin pan. Can I make these in a regular muffin/cupcake tin?
Yes! This recipe will make about 4 mini cheesecakes in a cupcake pan.
Do I have to use cupcake liners in my mini muffin tin?
YES!! Unless you’re using a flexible silicone pan, absolutely do not try to make these without cupcake liners. You will have an impossible time trying to get them out of the pan. If really want to make these right now and you don’t have liners, you can cut thin strips of parchment paper and cross them in an X under the crust layer so you can grab the strips and pop the cheesecakes out once they’re frozen. But it’s kind of fiddly and a pain, so I recommend just ordering some liners or grabbing some from the store first.
Can I double this recipe?
Yes you can. This recipe can be scaled up with no preparation changes needed. To change the recipe yield, hover over the serving size in the recipe card below or click if you’re on mobile, and slide the slider.
No-bake Cheesecake Bites Recipe Notes
If you don’t have heavy cream in your fridge, but you do have Cool Whip, you can cut the sugar in the cheesecake layer by half and replace the whipping cream with 2x the amount of Cool Whip.
More Frozen Treats
Banana Milkshake Chocolate Pudding Pops, Two-ingredient Cookies and Cream Popsicles Red Wine Popsicles
More Cream Cheese Recipes
Easy Cheesecake No-bake Pumpkin Marshmallow Cheesecake
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