Raspberry No Bake Cheesecake Bites Recipe

Introduction

These Raspberry No Bake Cheesecake Bites are a delightful, easy-to-make treat perfect for any occasion. With a creamy filling and a crunchy graham cracker coating, they combine fresh fruit and rich flavors in every bite.

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

1. Step 1: Place the cream cheese and sugar in a large mixing bowl. Using an electric hand mixer on medium speed, whip until the mixture is smooth.
2. Step 2: Gently fold in the fresh raspberries until just combined.
3. Step 3: Add the whipped topping and carefully fold it into the mixture. Cover the bowl with plastic wrap and place it in the freezer for 2 hours to set.
4. Step 4: Meanwhile, process the graham crackers in a food processor until fine crumbs form, or use premade graham cracker crumbs. Transfer crumbs to a small bowl.
5. Step 5: Line a sheet tray with parchment or wax paper. Using a cookie scoop (about 1 to 1.5 tablespoons), scoop dollops of the cheesecake mixture. Roll each piece in the graham cracker crumbs until fully coated. If the mixture becomes too soft to handle, return it to the freezer to firm up.
6. Step 6: Place the coated bites onto the prepared sheet tray. Repeat with the remaining mixture.
7. Step 7: Freeze the tray of cheesecake bites for a couple of hours until firm. Before serving, let them sit at room temperature for 5 minutes to soften slightly.

Tips & Variations

• For a different flavor, try mixing in other fresh berries like blueberries or chopped strawberries instead of raspberries.
• If you prefer, substitute the graham cracker crumbs with crushed vanilla wafers or digestive biscuits for a different texture.
• Use full-fat cream cheese and whipped topping for the creamiest texture.
• To add a bit of zest, fold in a teaspoon of lemon zest with the cream cheese mixture.

Storage

Store the cheesecake bites in an airtight container in the freezer for up to 2 weeks. To enjoy, remove from the freezer and let them sit at room temperature for about 5 minutes before serving. Avoid refreezing once thawed to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecake bites ahead of time?

Yes, these bites can be made up to two weeks in advance and stored in the freezer. This makes them a great option for entertaining or meal prep.

Can I use frozen raspberries instead of fresh?

It’s best to use fresh raspberries for texture and flavor, but if using frozen, thaw and drain them well before folding into the mixture to avoid excess moisture.

Raspberry No Bake Cheesecake Bites Recipe

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4.7 from 77 reviews

These Raspberry No Bake Cheesecake Bites are a delightful and easy-to-make dessert perfect for parties or a sweet snack. Creamy cream cheese is combined with fresh raspberries and whipped topping, then coated in crunchy graham cracker crumbs. No oven needed, just simple mixing and chilling for a refreshing treat.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 10 minutes
• Yield: 24 cheesecake bites 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Cheesecake Filling

• 16 ounces cream cheese, softened
• 1/3 cup granulated sugar
• 12 ounces fresh raspberries
• 8 ounces whipped topping

Coating

• 1 & 1/2 cups graham cracker crumbs

Instructions

1. Prepare the Cream Cheese Mixture: Place the softened cream cheese in a large mixing bowl along with the granulated sugar. Using an electric hand mixer on medium speed, whip the mixture until smooth and creamy.
2. Add Raspberries: Gently fold in the fresh raspberries to the cream cheese mixture ensuring they are evenly distributed without breaking them up too much.
3. Fold in Whipped Topping: Carefully fold the whipped topping into the cheesecake mixture to maintain its light and airy texture. Cover the bowl with plastic wrap and place it in the freezer for 2 hours to firm up the filling.
4. Prepare Graham Cracker Crumbs: Process graham crackers in a food processor until fine crumbs are formed, or use premade graham cracker crumbs. Transfer the crumbs to a small bowl for coating.
5. Scoop and Coat Cheesecake Bites: Line a sheet tray with parchment or wax paper. Using a cookie scoop (1 to 1.5 tablespoon size), scoop dollops of the chilled cheesecake mixture. Roll each dollop in the graham cracker crumbs until fully coated. If the mixture becomes too soft to handle, return it to the freezer until firm.
6. Freeze to Set: Place the coated cheesecake bites on the lined tray and freeze for a couple of hours until fully frozen.
7. Serve: Before serving, let the cheesecake bites sit at room temperature for about 5 minutes to soften slightly for perfect biteability.

Notes

• For best results, use full-fat cream cheese and whipped topping for creaminess.
• If fresh raspberries are not available, frozen raspberries can be used but thaw and drain excess liquid first.
• These cheesecake bites can be stored in the freezer for up to 2 weeks in an airtight container.
• If the mixture becomes too soft while working, place it back in the freezer to firm up before coating.
• Feel free to substitute graham cracker crumbs with crushed digestive biscuits or vanilla wafer crumbs if preferred.

Keywords: no bake cheesecake bites, raspberry cheesecake bites, no bake dessert, cream cheese dessert, graham cracker crust, easy cheesecake bites