If you have a sweet tooth that loves tangy, creamy, and crunchy all in one bite, then you are absolutely going to adore this Raspberry No Bake Cheesecake Bites Recipe. These delightful little morsels blend the velvety richness of cream cheese with the fresh burst of raspberries, all nestled in a crisp graham cracker coating. They are unbelievably easy to whip up, require no oven time, and are perfect for serving chilled straight from the freezer whenever a quick treat is needed. Whether it’s a casual snack or a party dessert, these cheesecake bites bring a lovely balance of flavors and textures that will keep you reaching for more.

Ingredients You’ll Need

A white bowl holds a thick, light pink creamy mixture with a smooth, slightly fluffy texture. Resting inside the bowl on the right side is a white spatula with some of the pink mixture on its blade. The bowl is on a white marbled surface with a soft, even light that highlights the creamy texture of the mixture. photo taken with an iphone --ar 4:5 --v 7

Getting your ingredients together for the Raspberry No Bake Cheesecake Bites Recipe is a breeze because each one is simple yet crucial to creating that perfect harmony of taste and texture. Every ingredient brings something special to this delightful dessert.

Cream cheese (16 ounces): Provides the rich, creamy base essential for that classic cheesecake flavor and smooth texture.
Granulated sugar (1/3 cup): Adds just the right amount of sweetness to balance the tanginess of the cream cheese and raspberries.
Fresh raspberries (12 ounces): These bright berries give a fresh, natural tartness and beautiful color burst to each bite.
Whipped topping (8 ounces): Lightens the mixture, ensuring the bites are fluffy and not too dense.
Graham cracker crumbs (1 1/2 cups): Creates a crunchy, buttery coating that adds texture contrast and a hint of sweetness.

How to Make Raspberry No Bake Cheesecake Bites Recipe

Step 1: Whip Up the Cheesecake Base

Start by placing the softened cream cheese and granulated sugar in a large mixing bowl. Using an electric hand mixer on medium speed, whip until you achieve a smooth and creamy consistency. This step ensures your cheesecake bites will have that luscious, velvety texture we all love.

Step 2: Mix in the Fresh Raspberries

Gently fold in the fresh raspberries, being careful not to crush them completely. This adds those delightful little pops of tart juice throughout the creamy base, giving an irresistible fruity surprise in every bite.

Step 3: Fold in the Whipped Topping

Next, mix in the whipped topping with a gentle folding motion. This lightens the mixture and adds airiness, so your cheesecake bites won’t be heavy or overly dense. Once combined, cover the bowl tightly with plastic wrap and pop it in the freezer to chill and set for about 2 hours.

Step 4: Prepare the Graham Cracker Coating

While the cheesecake base chills, process the graham crackers into fine crumbs using a food processor. If you’re short on time, pre-made graham cracker crumbs work just fine too! Pour the crumbs into a small bowl ready for coating.

Step 5: Shape and Coat the Bites

Line a sheet tray with parchment or wax paper to keep things clean. Use a cookie scoop to measure out dollops of the cheesecake mixture—about 1 to 1.5 tablespoons for each bite works perfectly. Roll each dollop in the graham cracker crumbs until fully coated. If the mixture starts to soften too much, simply return it to the freezer briefly to firm up before continuing.

Step 6: Freeze Until Firm

Arrange the coated cheesecake bites on the lined tray and freeze for at least 2 hours until they are nicely solid. When you’re ready to enjoy, let them sit at room temperature for 5 minutes to soften slightly, giving you that perfect creamy texture with a delightful crunch on the outside.

How to Serve Raspberry No Bake Cheesecake Bites Recipe

The image shows small round balls with a crumbly golden layer on the outside, some of which have bits of red inside the crumb coating. One ball is open, revealing a soft, light pink creamy layer filled with tiny red fruit pieces inside. Around the balls, there are fresh bright red raspberries and fresh green mint leaves. The whole scene sits on a white bowl on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To add a little extra flair, sprinkle some fresh mint leaves or a light dusting of powdered sugar on top just before serving. A drizzle of melted dark chocolate or a few whole raspberries alongside will elevate the presentation beautifully and enhance the flavor profile.

Side Dishes

This Raspberry No Bake Cheesecake Bites Recipe pairs wonderfully with light accompaniments like a bowl of fresh berries or a cup of herbal tea. They also make a charming finish to a summer brunch spread or a sweet snack at an afternoon coffee gathering.

Creative Ways to Present

For a fun twist, serve these cheesecake bites on decorative mini dessert plates or arrange them in a wide glass bowl layered with extra graham cracker crumbs and raspberries for a stunning dessert parfait. You could even thread a few onto small skewers for a portable, party-friendly treat.

Make Ahead and Storage

Storing Leftovers

Once your cheesecake bites are made, keep any leftovers in an airtight container in the freezer. They maintain their best texture and flavor for up to a week, so you can enjoy them well beyond the day you make them.

Freezing

This recipe is perfect for freezing since no baking is involved. The cheesecake bites freeze beautifully and are ready to eat straight from the freezer or after a few minutes at room temperature.

Reheating

No reheating needed here! These bites are best enjoyed chilled or at room temperature. Just remember to let them thaw for a few minutes so the texture softens slightly and the flavor really shines.

FAQs

Can I use frozen raspberries for this recipe?

Absolutely! Just thaw and drain them well to avoid excess moisture, which can make the cheesecake mixture too soft to handle.

Is there a substitute for graham cracker crumbs?

Yes, crushed digestive biscuits or vanilla wafers can work well and add a slightly different flavor but still provide that satisfying crunch.

How long will these cheesecake bites last in the freezer?

Stored properly in an airtight container, they will keep well for about one week while maintaining their best texture and flavor.

Can I make these bites without an electric mixer?

You can, but it will take more effort to get the cream cheese and sugar smooth without lumps. Whisk vigorously by hand or use a sturdy spoon to beat until creamy.

Are these cheesecake bites suitable for a crowd?

Definitely! This recipe yields about 15 bites, making it perfect for sharing at parties or family gatherings. You can easily double the ingredients for larger groups.

Final Thoughts

These Raspberry No Bake Cheesecake Bites Recipe truly are a gem in the world of easy desserts. Their no-fuss preparation, combined with the heavenly mix of creamy, fruity, and crunchy, make them a fast favorite for all ages. Go ahead, try this recipe out—you’ll be amazed at how a few simple ingredients can come together to create such a memorable treat that everyone will ask for again and again!

Raspberry No Bake Cheesecake Bites Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 7 reviews

These Raspberry No Bake Cheesecake Bites are a quick and easy dessert that requires no baking. Creamy, sweetened cream cheese mixed with fresh raspberries and whipped topping is rolled in graham cracker crumbs and frozen into bite-sized treats. Perfect for a refreshing snack or party appetizer, they can be stored in the freezer and enjoyed whenever a cheesecake craving hits.

Author: Sarah
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 2 hours 10 minutes
Yield: 15 servings
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Cheesecake Mixture

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

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Cream Cheese Mixture: Place the softened cream cheese and granulated sugar into a large mixing bowl. Using an electric hand mixer on medium speed, whip the mixture until it becomes smooth and creamy.
Add Raspberries: Gently fold the fresh raspberries into the cream cheese mixture ensuring they are evenly distributed without crushing them too much.
Fold in Whipped Topping: Carefully fold the whipped topping into the cream cheese and raspberry mixture until fully combined and light.
Chill the Mixture: Cover the bowl with plastic wrap and place it in the freezer for 2 hours to firm up the cheesecake filling.
Prepare Graham Cracker Crumbs: Place graham crackers into a food processor and pulse until finely ground. Alternatively, you can use premade graham cracker crumbs. Transfer crumbs to a small bowl.
Form Cheesecake Bites: Line a sheet tray with parchment or wax paper. Using a cookie scoop (about 1 to 1.5 tablespoon size), scoop dollops of the chilled cheesecake mixture.
Coat the Bites: Roll each cheesecake dollop one at a time in the graham cracker crumbs until fully coated. If the mixture becomes too soft to handle, return it to the freezer for a short time to firm up again.
Freeze the Bites: Place the coated cheesecake bites onto the prepared sheet tray and return them to the freezer for a couple of hours until they are fully frozen.
Serve: When ready to eat, remove the cheesecake bites from the freezer and let them sit at room temperature for about 5 minutes before serving to slightly soften.

Notes

If the cheesecake mixture becomes too sticky when scooping, chill it for a bit longer to make handling easier.
Store leftover cheesecake bites in an airtight container in the freezer for up to one week.
You can substitute raspberries with other berries or fruit as desired.
For a gluten-free option, use gluten-free graham cracker crumbs.
Allow bites to thaw slightly before serving for best texture and flavor.