I love this recipe because it’s incredibly simple but delivers big on flavor. Each bite is smooth, lightly sweetened, and full of classic cheesecake goodness. They’re easy to portion, great for make-ahead desserts, and always a hit with both kids and adults. Plus, with just three ingredients, I can make them on a whim without a long shopping list.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tablespoons sugar
8 oz cream cheese, softened
¼ cup granulated sugar
(Note: This looks like a base for a no-bake filling or sweetened cream cheese layer. For a complete cheesecake bite, crust and additional instructions would be needed, so I’ve added that in the directions.)
Directions
Prepare the filling: In a mixing bowl, I beat the softened cream cheese until smooth. I add the granulated sugar and 2 tablespoons of additional sugar and continue to mix until everything is fully combined and creamy.
Optional crust: If I want a crust layer, I crush graham crackers and mix them with melted butter and a little sugar, then press the mixture into mini cupcake liners or a mini muffin pan.
Assemble: I spoon the cheesecake mixture over the crust or directly into lined mini muffin tins, smoothing the tops.
Chill: I refrigerate the bites for at least 2–3 hours until firm.
Serve: Just before serving, I sometimes top them with fruit, jam, or a drizzle of chocolate for extra flair.
Servings and timing
This small batch recipe makes about 6–8 mini cheesecake bites, depending on the size of each.
Prep time: 10 minutes
Chill time: 2–3 hours
Total time: About 3 hours
Variations
Add a crust: I use crushed graham crackers, vanilla wafers, or Oreo crumbs mixed with melted butter for a quick base.
Flavor it: I mix in a touch of lemon zest, vanilla extract, or almond extract for added depth.
Toppings: I top them with fresh berries, fruit compote, mini chocolate chips, or caramel drizzle.
Storage/Reheating
I store the cheesecake bites in the fridge in an airtight container for up to 4 days. They’re best served chilled, straight from the fridge. I don’t recommend reheating them—they’re meant to be cold and creamy.
FAQs
Can I make these without a crust?
Yes, I often skip the crust for a crustless, low-carb version. They still set well and are just as delicious.
Can I freeze them?
Yes, I freeze them individually on a tray, then transfer them to a container. When I want one, I thaw it in the fridge for a few hours before eating.
Can I use a flavored cream cheese?
Absolutely. Flavored varieties like strawberry or honey walnut give the bites a unique twist.
What can I use instead of granulated sugar?
I’ve used powdered sugar or even maple syrup in small amounts. Just adjust the texture if the batter gets too thin.
Do I need to bake these?
Not with this simple version. As long as I chill them properly, they’ll hold their shape and be ready to enjoy.
Conclusion
These Cheesecake Bites are the ultimate quick-and-easy dessert. With just three main ingredients and no baking required, I can enjoy rich, creamy cheesecake flavor in a perfectly portioned bite. Whether I’m prepping for a party or just treating myself, this recipe is always a winner.
These creamy, sweet cheesecake bites are the perfect mini dessert for parties, holidays, or whenever you’re craving a rich treat in bite-sized form.
Author:Emma
Prep Time:10 minutes
Total Time:About 3 hours
Yield:6–8 cheesecake bites
Category:Dessert, No-Bak
Method:No-Bake
Cuisine:American
Ingredients
Cheesecake Filling
8 oz cream cheese, softened
¼ cup granulated sugar
2 tablespoons sugar
Optional Crust
Crushed graham crackers, vanilla wafers, or Oreo crumbs
Melted butter
1–2 teaspoons sugar
Optional Toppings
Fresh berries
Fruit compote or jam
Mini chocolate chips
Caramel or chocolate drizzle
Instructions
Prepare the Filling:
Beat softened cream cheese in a mixing bowl until smooth. Add granulated sugar and the additional 2 tablespoons sugar, mixing until creamy and fully combined.
Optional Crust:
Combine crushed graham crackers (or cookie crumbs) with melted butter and a little sugar. Press the mixture into mini cupcake liners or a mini muffin pan.
Assemble:
Spoon the cheesecake mixture over the crust (or directly into liners if making crustless). Smooth the tops.
Chill:
Refrigerate for 2–3 hours, or until firm and set.
Serve:
Add toppings such as fruit, jam, chocolate drizzle, or mini chocolate chips if desired.
Notes
Makes 6–8 cheesecake bites, depending on size.
For extra flavor, add vanilla extract, lemon zest, or almond extract.
Cheesecake bites are meant to be served chilled—no reheating needed.
