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Raspberry Cheesecake Bites are the cool, creamy, two bite frozen treat I keep stashed in the freezer for whenever a sweet craving strikes, and I first rolled a batch one hot afternoon when the girls wanted dessert but I refused to turn on the oven. A fluffy no bake raspberry cheesecake filling gets rolled in graham cracker crumbs, and if you love easy no bake desserts you have to try our lemon blueberry poke cake too.
Freezing the filling before rolling is the trick that makes these easy to shape and gives them that irresistible cold, creamy cheesecake texture.
Raspberry Cheesecake Bites Quick Look
- 🕐 Prep Time: 10 minutes
- 🍴 Cook Time: 0 minutes
- ⏳ Total Time: 4 hours 10 minutes
- 🍽 Serving: 15 bites
- ⚡ Calories: 120kcal
- 🌶 Flavor Profile: Cool, creamy, and tangy with sweet raspberry
- ✋ Difficulty: Easy, on par with our no bake Butterfinger cheesecake
Quick Answer
Whip cream cheese with sugar until smooth, stir in fresh raspberries, then fold in whipped topping. Freeze the filling for 2 hours until scoopable. Scoop the filling into balls with a cookie scoop, roll each in graham cracker crumbs to coat, and place on a lined sheet tray. Freeze the bites a couple more hours until firm, then let them sit out 5 minutes before serving.
Jump to:
- Raspberry Cheesecake Bites Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Raspberry Cheesecake Bites
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Raspberry Cheesecake Bites FAQs
- Other Recommended No Bake Desserts
- Raspberry No Bake Cheesecake Bites (Easy Recipe)
Why This Recipe Works
Click to see the technique science
- No oven required. A simple whip, fold, freeze, and roll means no baking and no fuss.
- Whipping the cream cheese adds air. Beating it smooth first gives the filling a light, fluffy texture.
- Fresh raspberries bring tang. They cut the richness of the cream cheese with bright, fruity flavor.
- Whipped topping keeps them light. Folding it in makes the bites airy instead of dense.
- Freezing firms the filling. A cold filling is easy to scoop and roll into neat bites.
- Graham crumbs add the cheesecake crust. Rolling each bite in crumbs gives that classic crust flavor in every bite.
Why You’ll Love This Recipe
- No bake and no oven. Perfect for hot days when you want dessert without the heat.
- Make ahead and freezer friendly. Stash them away and grab one anytime, like our golden Oreo cheesecake bars.
- Just 5 ingredients. Cream cheese, sugar, raspberries, whipped topping, and graham crumbs.
Key Ingredients
- Cream Cheese: The rich, tangy base; soften it first for the smoothest filling.
- Fresh Raspberries: Bright, fruity flavor that turns the filling a pretty pink.
- Whipped Topping: Folded in to keep the bites light and airy.
- Granulated Sugar: Just enough to sweeten the tangy cream cheese.
- Graham Cracker Crumbs: The crunchy crust like coating, just like the base of our fresh strawberry dump cake flavors.
See recipe card for exact quantities.
Variations and Substitutions
- Switch the berry. Strawberries, blueberries, or blackberries all work.
- Dip in chocolate. Coat the frozen bites in melted white or dark chocolate instead of crumbs.
- Add lemon zest. A little zest brightens the filling even more.
- Use crushed cookies. Roll in crushed vanilla wafers or shortbread instead of graham.
- Make them mini. Use a smaller scoop for bite sized treats, like our meltaway lemon cookies.
How to Make Raspberry Cheesecake Bites
- Add the cream cheese and sugar to a large bowl and whip with an electric mixer until smooth.
- Beat until light and creamy.
- Add the fresh raspberries.
- Stir until the raspberries break up and the filling turns pink.
- Add the whipped topping.
- Fold it in until smooth. Cover and freeze 2 hours, then scoop into bites, roll each in graham cracker crumbs, and freeze again until firm before serving.
Recipe Tips & Tricks
- Soften the cream cheese. Room temperature cream cheese whips up lump free.
- Freeze before rolling. The filling must be cold and firm to scoop and shape.
- Work in batches. If the filling softens, return it to the freezer to firm up.
- Use a cookie scoop. It makes evenly sized bites fast.
- Coat right away. Roll each scoop in crumbs immediately so they stick.
- Keep them frozen. Store and serve cold for the best cheesecake texture.
Serving Ideas and Suggestions
Raspberry Cheesecake Bites are the perfect pop in your mouth treat, so I love serving them straight from the freezer on a hot day or as a light, pretty dessert after dinner. They are great for parties, showers, and Valentine’s Day too.
For a fun no bake dessert spread, serve them with our golden Oreo cheesecake bars and a bowl of our fresh strawberry dump cake. They also make a sweet ending alongside our lemon blueberry poke cake for a berry themed table.
However you serve them, keep them cold until the last minute, because these creamy bites are best frozen.
Raspberry Cheesecake Bites FAQs
Whipped topping keeps the bites light and helps them hold their shape when frozen. You can substitute an equal amount of freshly whipped, lightly sweetened heavy cream, though the texture will be a little softer.
One sleeve of graham crackers makes about 1 to 1.5 cups of fine crumbs, which is just right for coating this batch. You can also buy premade graham cracker crumbs to skip the food processor step.
Yes, they are a perfect make ahead treat. Keep them in the freezer in an airtight container and pop one out whenever a craving hits. Let them sit at room temperature for about 5 minutes before eating.
Strawberries, blueberries, or blackberries all work beautifully in place of raspberries. Use fresh fruit and mash or chop larger berries so they fold smoothly into the cream cheese.
The filling needs to be cold to hold its shape. If it becomes too loose while you work, simply pop it back in the freezer for a bit to firm up, then continue scooping and rolling.
Store them in an airtight container in the freezer for up to 2 months. They are meant to be served frozen or just barely softened, so keep them cold until you are ready to enjoy.
Other Recommended No Bake Desserts
If you make these Raspberry Cheesecake Bites, I would love to hear how they turned out! Leave a star rating and a comment below, and tag us in your photos. Happy snacking!
Need an easy make-ahead treat? Try our one-bowl almond cookies, a buttery, nutty, melt-in-your-mouth treat made in one bowl with no chilling required.
Planning a spring dessert spread? Try our spring-ready lemon cookies, soft, buttery, sugar-rolled puffs of bright lemon made with a cream cheese dough.
Looking for more? Try these caramel pecan logs for another easy family favorite.
Raspberry No Bake Cheesecake Bites (Easy Recipe)
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.16 ounces cream cheese, 1/3 cup granulated sugar
- 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.8 ounces whipped topping
- 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.1 & 1/2 cups graham cracker crumbs
- 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
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
Building a no-bake dessert table? Add a batch of our sand pudding cups.
Delish and perfect for Spring, Dana! Thanks for joining us at Freedom Fridays!
Wow! These look amazing, I’m going to have to try them for sure! You can’t beat raspberry and cheesecake put together! Pinned 🙂
I know what I’m making this weekend! Thanks for sharing on Foodie Friday
What a clever dessert idea!
I would love a bite right out of your picture! Wouldn’t that be so great to sample a recipe first? Pinned!
These look so yummy Dana and cheesecake is my hubs’ favorite too. I like the no bake idea too. Makes it super simple. Thanks for sharing at The Makers this week. Pinning 🙂
Both of these recipes look really delicious. The strawberry Pretzel salad is one of my family’s favorites.
Blessings,
Diane Roark
Your cheesecake bites are so pretty and sound delicious and easy to make. Thanks for the recipe!
You always have the most delicious recipes, Dana! Thanks for another great one!
Oh my goodness these look amazing!! I found this post from the ducks n’ a row bloggy hop 🙂
Thanks for making my mouth water,
Margene
http://www.margenesalzano.wordpress.com
One word – YUMMMM!!
These would be great for me since I am the only one that likes cheesecake. I could freeze them up and then defrost a few (dozen?) at a time.
Cheesecake is such an awesome dessert, but the hardest part is always having to bake it and wait for it to set (and then the moment of truth about whether it cracks or not). No bake is the way to go in my book! I love the color and undoubtedly the flavor they must get from the raspberries :).
Dana, you had me at no-bake 🙂 These look so delicious and I can see why this is Jeremy’s first favorite dessert!
Holy Moly this looks amazing! I am loving the flavors and the fact that it is no bake! Checking this absolute sweetness out from share your stuff Tuesdays! 🙂
Cathy