Raspberry No Bake Cheesecake Bites (Easy Recipe)

These No Bake Cheesecake Bites with raspberries 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!

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Jump to:

• WHY THIS RECIPE WORKS:
• INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
• HOW TO MAKE NO BAKE CHEESECAKE BITES:
• FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
• DO I HAVE TO USE WHIPPED TOPPING?
• HOW MANY GRAHAM CRACKER CRUMBS FROM ONE SLEEVE OF GRAHAM CRACKERS?
• CAN THESE BE MADE AHEAD?
• WHAT OTHER FRUIT CAN I USE?
• ANY ADDITIONS?
• ANY SUBSTITUTIONS?
• HOW TO STORE:
• DANA’S TIPS AND TRICKS:
• Raspberry No Bake Cheesecake Bites (Easy Recipe)

1. Easily double, triple, or halve the recipe as needed.
2. Great make-ahead recipe option since it needs to set up and stored in the freezer.
3. Popular flavor combination makes this a pleasing dessert made with simple ingredients.

• Cream cheese 
• Granulated sugar
• Fresh raspberries
• Whipped Topping (like cool whip)
• Graham cracker crumbs

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1. Place the cream cheese in a large mixing bowl with the sugar and whip with an electric hand mixer on medium speed until smooth.
2. Add in the raspberries and stir to combine.
3. 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.

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4. 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.
5. Line a sheet tray with parchment paper or wax paper, and set aside.
6. 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.)
7. Place the coated cheesecake bites onto the lined sheet tray and repeat.
8. 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.

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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.

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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.

ANY ADDITIONS?

I’ve definitely got a few ideas for you.

• Swirl in chocolate ganache: Drizzle or swirl a little warm chocolate ganache on top of each bite for an even richer flavor of cheesecake.
• Add a hint of lemon zest or juice: For a bright tang, stir a tiny bit of lemon zest or a splash of lemon juice into the filling.
• Sprinkle brown sugar in the crumbs: If you want a sweeter base, add a spoonful of brown sugar to your graham cracker mixture before rolling the bites.
• Use a piping bag: For a fancy finish, pipe the cheesecake mixture into perfect shapes before freezing—just like a mini cheesecake recipe from a bakery!
• Caramel sauce drizzle: If you’re feeling extra, drizzle a thin thread of caramel sauce over the frozen bites.
• Cocoa powder for a chocolate twist: Add a teaspoon of cocoa powder into the cheesecake mixture for a subtle chocolate layer.
• Top with fresh fruit: Try diced strawberries, blueberries, or even pineapple tidbits on top for color and freshness.
• Sprinkle crushed cookies: For a crunchy texture, sprinkle mini Oreo crumbs or digestive biscuits on the outside.

ANY SUBSTITUTIONS?

I love options!! Let me know how your own efforts turn out.

• Digestive biscuits in place of graham cracker crumbs if that’s what you have on hand—just blitz them in a food processor first.
• Full-fat cream cheese replaced by reduced-fat or Neufchâtel cheese for a lighter option (though you’ll sacrifice some richness).
• Low-cal sweeteners for granulated sugar if you’re aiming for keto cheesecake bites—just be sure to check package instructions to get the best results.
• Mini muffin pan with paper liners if you want more uniform shapes or prefer single servings that peel right out—just like bake mini cheesecake bites, minus the actual baking!
• Melted butter mixed into the crumbs if you want a sturdy, buttery graham cracker crust (though this will make them taste more like a bake recipe without turning on the oven).

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Store leftovers in an airtight container in the freezer for up to 3 months.

Best served and eaten frozen.

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Love mini desserts?

These No Bake Cheesecake Bites are a must-make!

If you’ve tried these 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!