Description
These Raspberry No Bake Cheesecake Bites are a quick and easy dessert featuring a creamy cream cheese and raspberry filling coated in crunchy graham cracker crumbs. Perfect for a refreshing treat that requires no baking, this recipe is ideal for those looking for a simple yet indulgent make-ahead dessert.
Ingredients
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
- Whip the Cream Cheese: Place the softened cream cheese and granulated sugar into a large mixing bowl. Use an electric hand mixer on medium speed to whip until the mixture is smooth and creamy.
- Add the Raspberries: Gently fold the fresh raspberries into the cream cheese mixture, stirring carefully to avoid breaking up the berries too much.
- Fold in Whipped Topping: Add the whipped topping to the mixture and gently fold it in until fully combined. Cover the bowl with plastic wrap and place it in the freezer for 2 hours to firm up the no bake cheesecake filling.
- Make the Crumbs: Using a food processor, pulse the graham crackers until they reach a fine crumb consistency. Alternatively, use premade graham cracker crumbs and place them into a small bowl.
- Line a Sheet Tray: Prepare a sheet tray by lining it with parchment paper or wax paper. Set aside.
- Scoop and Coat: Using a cookie scoop (1–1.5 tablespoon-sized), scoop dollops of the cheesecake mixture. One at a time, roll each dollop in the graham cracker crumbs until fully coated. If the mixture softens too much to handle, return it to the freezer to firm up again.
- Place on the Tray: Arrange the coated cheesecake bites on the prepared sheet tray, spacing them evenly. Repeat until all the mixture is used.
- Freeze and Serve: Place the sheet tray in the freezer for a couple of hours until cheesecake bites are firm and fully frozen. When ready to serve, remove from the freezer and allow to sit at room temperature for 5 minutes before enjoying.
Notes
- Use fresh raspberries for the best texture and flavor.
- If the cream cheese mixture becomes too soft during handling, refrigerate or freeze briefly to firm it up.
- These cheesecake bites can be stored in the freezer for up to one week.
- Adjust the sugar amount to taste, depending on the sweetness of your raspberries.
- For a gluten-free option, substitute graham cracker crumbs with gluten-free cookie crumbs.
