Raspberry No Bake Cheesecake Bites are the perfect treat for when you crave something sweet but don’t want to turn on the oven. Made with cream cheese, fresh raspberries, and a hint of vanilla, these bites are quick to make and easy to enjoy anytime. Enjoy a simple dessert that’s so easy to make you can serve it at holiday celebrations and parties or just as a weeknight dessert.
Why You’ll Want to Try No Bake Cheesecake Bites
- No baking required: Skip the oven and save time with this easy, hassle-free dessert.
- Family-friendly fun: Kids and adults will both enjoy making and eating these sweet bites together.
- Simple ingredients: Uses common kitchen staples like cream cheese, raspberries, and graham crackers. You will be able to find everything you need on your next grocery shopping trip.
- Perfect for any occasion: Great for parties, after-school snacks, or a quick weeknight treat.
Recipe FAQs
Can I use frozen raspberries instead of fresh?
Yes, but thaw and drain them well to avoid excess moisture in the cheesecake mixture or it could get watery.
How long do Raspberry No Bake Cheesecake Bites last in the fridge?
Store them in an airtight container for up to 3 days.
Can I make these ahead of time?
Yes, these bites can be made a day in advance and stored in the fridge until ready to serve.
Can I use other berries instead of raspberries?
The beauty of this recipe is you can use your favorite fruit to change up the flavor. Blueberries or strawberries work really well.
Is this recipe suitable for kids to help make?
It’s perfect for making with the kids because it’s simple and fun to make. Plus, there’s no baking or sharp tools involved.
Recipe Ingredients
- Cream cheese
- Powdered sugar
- Raspberries
- Vanilla extract
- Graham crackers
Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.
Equipment
You’ll also need a few things from your kitchen:
- Small bowl
- Large mixing bowl
- Electric mixer
- Silicone spatula
- Measuring spoons
- Measuring cups
- Cookie scoop
- Parchment paper
Step By Step Directions
This recipe makes about 12 servings. It takes about 10 minutes to prepare and I recommend freezing for 1 hour before serving.
Step 1. Use a food processor or a zipper bag and rolling pin to crush the Graham crackers into crumbs. Place in a small bowl to use later.
Step 2. In a large mixing bowl, combine the softened cream cheese, powdered sugar, vanilla extract. Beat with with the electric mixer until smooth.
Step 3. Then mix in the raspberries.
Step 4. Once well mixed, scrape the sides of the mixing bowl and place the bowl in the freezer for 45 minutes to 1 hour.
Step 5. After the cheesecake is done in the freezer, use a tablespoon or a cookie scoop to scoop and roll into small ball shapes.
Step 6. Roll each cheesecake bite in graham cracker crumbs and place on parchment paper.
Step 7. Place cheesecake bites in the freezer until ready to serve. Then let them sit out for at least 5 minutes before serving.
Leftovers & Storage
Cover leftovers with plastic wrap or foil and keep in the refrigerator for up to 3 days.
You can also free raspberry cheesecake bites to enjoy later. You can keep them in an airtight container in the freezer and get out the number you want to enjoy whenever you have a cheesecake craving!
Variations
The great thing about these no bake cheesecake bites is that you can easily tweak it to make it work for any occasion. Try some of these ideas:
- Swap the fruit: Try blueberries, strawberries, blackberries, or chopped cherries for different flavors.
- Change the coating: Roll the bites in crushed cookies, shredded coconut, or finely chopped nuts instead of graham cracker crumbs.
- Add chocolate: Mix mini chocolate chips into the filling or drizzle melted chocolate on top.
Recipe Tips & Tricks
- Soften the cream cheese to make it easier to blend into a smooth mixture.
- If the filling gets soft when you’re rolling the cheesecake bites, put it back in the freezer for a few minutes.
- Be sure to dry the raspberries with a paper towel to prevent excess moisture than can make the filling watery.
- Using a small cookie scoop will help keep the mini raspberry cheesecake bites similar in size.
- Store the bites in a single layer to keep them from sticking together.
More No Bake Desserts
- Oreo Delight Dessert
- Chocolate Pudding Pie
- Pineapple Dream Dessert
- No Bake Pineapple Pie
- Ambrosia Salad
- Oreo Fluff
- Strawberry Pretzel Salad
- Funfetti Dip
- Pink Stuff Fluff
- Watergate Salad
Equipment
Ingredients
- 1½ 12oz blocks of cream cheese
- ½ cup powdered sugar
- ¼ cup raspberries
- 1 teaspoon vanilla extract
- ½ cup Graham cracker crumbs
Instructions
- Use a food processor or a zipper bag and rolling pin to crush the Graham crackers into crumbs. Place in a small bowl to use later.
- In a large mixing bowl, combine the softened cream cheese, powdered sugar, vanilla extract. Beat with with the electric mixer until smooth.
- Then mix in the raspberries.
- Once well mixed, scrape the sides of the mixing bowl and place the bowl in the freezer for 45 minutes to 1 hour.
- Once the cheesecake is done in the freezer, use a tablespoon or a cookie scoop to scoop and roll into small ball shapes.
- Roll each cheesecake bite in graham cracker crumbs and place on parchment paper.
- Place cheesecake bites in the freezer until ready to serve. Then let them sit out for at least 5 minutes before serving.
Notes
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