Description
These No-Bake Cheesecake Bites are a delightful and easy-to-make treat that is perfect for satisfying your sweet cravings. Creamy and tangy cheesecake filling sits atop a buttery graham cracker crust, making for a bite-sized dessert that is sure to impress.
Ingredients
Units
Scale
Graham Cracker Crust:
- 1/3 cup graham cracker crumbs
- 3 tablespoons coconut oil, melted
- 1 tablespoon sugar (optional but recommended)
Cheesecake Filling:
- 8 ounces cream cheese, softened at room temperature
- 1/4 cup plain Greek yogurt
- 2–4 tablespoons honey
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
Optional Topping:
- Berries
Instructions
- Graham Cracker Crust: Add the graham crackers and coconut oil to a medium bowl. Stir to combine.
- Cheesecake Filling: Divide among a freezer tray or mini cupcake liners set into a mini muffin pan. Use about 1 teaspoon in each. (Using a pan helps the cheesecakes hold their shape as they set.)
- Cheesecake Filling: Add the remaining ingredients (except the raspberries) to another medium bowl. Whisk until well mixed and creamy.
- Cheesecake Filling: Divide the yogurt mixture among the cups on top of the graham cracker crumbs. Use a heaping tablespoon in each. Top with berries, if using.
- Chilling: Chill in the freezer for 2 hours to set or in the refrigerator for about 6 hours. Serve very cold.
Notes
- Store Cheesecake bites in the fridge for up to 5 days in an airtight container.
- To make the filling sweeter, add more honey or stir in 2 tablespoons powdered sugar.
- Allow to firm up in the fridge or freezer before serving. They need a little time to be able to set enough to come out of the molds or liners.
Nutrition
- Serving Size: 1 bite
- Calories: 125
- Sugar: 6g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 24mg
