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No Bake Cheesecake Bites are a fun and easy way to serve cheesecake to a crowd! You can serve as bars or as small bite-sized treats, either way this dessert is sure to be a hit!
No Bake Cheesecake Bites
Cheesecake is one of those desserts that I just love and can never get enough of. The whole baking part of the cheesecake just isn’t my thing, though. If you are looking for a great baked cheesecake, my friend Jessica has a great baked cheesecake recipe!
This No Bake Cheesecake Bites recipe is one of a few different no bake cheesecakes that I have on my site. I have a similar, spring-form pan no bake cheesecake recipe as well as a tadiefor No Bake Cookie Dough Cheesecake!
I love the convenience of easily cutting the cheesecake into slices and squares, makes serving so much easier! If you are looking for a crowd friendly cheesecake, this one is for you!
Ingredients for Cheesecake Bites
The filling for my No Bake Cheesecake recipe are listed below.
- 1 pint whipping cream
- 3/4 cup sugar
- 24 oz cream cheese room temperature
- 1 pkg cheesecake (or vanilla) flavored pudding mix
- crust of choice (you can use graham crackers, Oreos, Nilla wafers.. anything!)
How to make Cheesecake Bites
To make the crust, you’ll just need 2-3 cups of cookie/cracker crumbs and 1/2 cup of melted butter. Press into the bottom of a parchment paper lined cookie sheet. This recipe will cover about 3/4 of a cookie sheet. I do this on purpose, it is so much easier to spread, cut and serve when the cookie sheet isn’t completely full. Toss the crust into the freezer to set up while we make the filling.
First, whip your whipping cream and sugar until stiff peaks form. This is super important to make sure that your cheesecake will set and be sliceable. Transfer to a different bowl and then the room temperature cream cheese goes into the mixing bowl.
Make sure your cream cheese is totally room temperature. This is important! Doing this will insure that your cheesecake is smooth and not lumpy. If you forget (like I seem to do every single time) laying the cream cheese in between heating pads or microwave rice bags will quickly bring the cream cheese to room temperature.
Beat the cream cheese until extremely smooth. Add the pudding mix into the cream cheese, do so slooooowly while beating the cream cheese the entire time. I use my stand mixer for this, but you can definitely use a electric hand mixer.
Return the whipped cream to the mixer and beat until smooth. Your filling is now done!! Spread over the crust and freeze overnight before cutting.
How to cut Cheesecake Bites
The best way to cut nice and neat cheesecake bites is to freeze the cheesecake before cutting. I freeze overnight. Allow the cheesecake to sit at room temperature for about 10 minutes before slicing.
Use a sharp knife and carefully cut the cheesecake into equal vertical strips and then cut each strip into squares.
You can decide how big or small you want the ‘bites’ to be while cutting.
Once the Cheesecake Bites are cut you can store them in either the fridge or freezer.
How long do Cheesecake Bites Last?
The Cheesecake Bites need to be refrigerated, so keep them in the fridge up until serving. The Cheesecake Bites will stay fresh if kept in the fridge for up for 5 days. If frozen, the Cheesecake Bites will stay fresh for up to 3 months.
Similar Dessert Recipes you’ll LOVE:
No Bake Chocolate Oatmeal Cookies
Cheesecake Fruit Dip
Rice Krispie Treats (With an awesome no stick trick!)
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No Bake Cheesecake Bites
Ingredients
- 2-3 cups cookie crumbs, for crust
- 1/2 cup melted butter
- 1 cup sugar, divided
- 1 pint whipping cream
- 24 oz cream cheese, room temperature
- 1 3.4 oz pkg cheesecake (or vanilla) flavored instant pudding
Instructions
- Combine the cookie crumbs, metled butter and 1/4 cup of granulated sugar. Press into the bottom of a parchment paper lined cookie sheet. Note: This recipe will fill 1/2-3/4 of the cookie sheet.
- Place the crust in the freezer to set up.
- In the bowl of a stand mixer, add the remining 3/4 cup sugar and whipping cream. Use the whisk and beat until stiff peaks form. Transfer to another bowl, set aside.
- Add the cream cheese to the bowl and beat until smooth.
- Slowly add the pudding mix while the stand mixer is beating the cream cheese.
- Scrape the sides and beat for an additional 30 seconds.
- Add the whiped cream to the cream cheese mixture and beat until silky smooth.
- Pour onto the crust, smooth and freeze overnight.
- Allow the cheesecake bites to sit at room temperature for 10 mintues and then cut into small squares.
- Store in either the fridge or freezer.
Nutrition
Made this for our Christmas party desert. Everyone was in love with it. Even my sister who doesn’t care much for cheesecake loved it. Everyone in the family had seconds and wanted to take some home thank goodness I made a double batch!
I am so glad it was a hit!! I hope you are having a wonderful new year!
Just wondering what’s the size of your cookie sheet?
I use a half sheet- this recipe will fill about 3/4 of the pan.