No Bake Cheesecake Bites

Course: Desserts

Cuisine: American

Keyword: no bake cheesecake recipe, no bake mini cheesecake bites, no bake mini cheesecakes

Prep Time: 15

Chill Time: 4

Total Time: 4 15

Servings:

Calories: 155kcal

Learn how to make delicious no bake cheesecake bites with a flavorful berry compote in this easy recipe. Simple ingredients, completely no bake (no oven!) and a delicious mini dessert perfect for any gathering.

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Ingredients

Crust:

1 cup graham cracker crumbs 8 sheets (gluten free as needed)
5 tablespoon butter
1 tablespoon granulated sugar

Filling:

½ cup heavy whipping cream
¼ cup granulated sugar
8 ounces cream cheese low fat or regular
3 tablespoons non fat plain greek yogurt
1 teaspoon lemon juice
½ teaspoon vanilla extract

Berry Compote:

1 cup chopped strawberries weighed 155g
½ cup blueberries
½ tablespoon lemon juice
Optional: 3-4 tablespoons sweetener to taste 1/2 tablespoon chia seeds

Instructions

Line a 12-cup muffin pan with liners and set aside.
Make the crust: First melt the butter in a medium heatproof bowl on half power, in 30-45 second increments until completely melted. Set aside to cool. In the bowl of a food processor, process graham crackers into fine crumbs. Transfer crumb mixture to melted butter and stir until completely combined. Mixture should look like the texture of wet sand. Evenly distribute crumbs into each cup – it will be about 1 tablespoon plus 1 teaspoon per cup. Use the bottom of a flat measuring cup (mine was ¼ cup) or 8 ounce mason jar to flatten and pack down the crumbs. Place the pan in the freezer while you make the filling.
Make the filling: Pour the heavy whipping cream into a cold small metal bowl. Use an electric hand mixer on medium-high speed and beat the cream until stiff peaks form. This will take a few minutes or so. Chill in fridge.
In a separate medium-large bowl, add softened cream cheese and sugar. Beat on medium speed until sugar is fully combined and mixture is creamy. Add in yogurt, lemon juice and vanilla, mixing again on medium speed until fully combined. Fold in chilled whipped cream until fully incorporated.
Assemble: Remove crusts from freezer and begin distributing the cream cheese mixture into each cup – I used a medium cookie scoop. A piping bag will also work. Use the back of a spoon or small spatula to press the cream cheese slightly down. Cover and chill in fridge for 4 hours, or overnight.
Make the berry compote: In a small pan over medium heat, add sliced strawberries, blueberries and lemon juice. Cook over medium heat and mash berries as they begin to burst. Continue cooking down berries until juices continue to release and mixture thickens, about 8-10 minutes. You can cook the berries longer and mash them more, or leave some whole. Remove from heat and stir in chia seeds, if using. Allow berry compote to cool before storing in a glass jar in the fridge.
Serve: When ready to enjoy, carefully remove the cheesecakes from the pan and set on a tray. Spoon as much berry compote over the cheesecakes as you’d like. Enjoy!

Video

Notes

Berry Compote: I like to keep this compote simple with minimal added sugar. Taste test the compote before adding any sweetener. 2-3 tablespoons of granulated sugar will sweeten it up and take some tanginess out. You could opt for honey or pure maple syrup.

Crusts: You'll need one cup of crumbs, which is 8-9 regular graham cracker sheets. The amount will change if using gluten-free crackers or grain-free cookies.

Filling: This filling does not work with a ton of adaptations. It's best to stick with the recipe as written. You may be able to go down to 1/3 cup of heavy whipping cream, but make sure to use a small bowl so the beaters can still whip the cream.

Nutrition