Easy No-Bake Mini Cheesecake Bites with Raspberry Topping

Sara Coleman

These delightful no-bake mini cheesecake bites feature a creamy, tangy filling on a buttery graham cracker crust, topped with a vibrant, fresh raspberry sauce. They are the perfect make-ahead dessert for parties, requiring no oven and offering a refreshing, elegant finish.

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Prep Time 25

Total Time 25

Servings 12 servings

Calories 220 kcal

Ingredients

1 cup graham cracker crumbs finely crushed
3 tbsp unsalted butter melted
1 tbsp granulated sugar for crust
8 oz cream cheese softened to room temperature
1/4 cup granulated sugar for filling
1 tsp vanilla extract
1/2 cup heavy whipping cream cold
1 cup fresh raspberries for topping
2 tbsp granulated sugar for sauce
1 tbsp lemon juice freshly squeezed

Notes

Storage: Store covered in an airtight container in the refrigerator for up to 4 days. The raspberry topping can be stored separately in the fridge for up to 5 days. Make-Ahead: These bites are ideal for making ahead; prepare them up to 24 hours in advance and add the topping just before serving. Variations: For a different fruit, substitute the raspberry sauce with a strawberry or blueberry compote. For a gluten-free version, use gluten-free graham crackers. Serving Suggestion: Garnish with a fresh mint leaf for a pop of color and freshness.