Easy Homemade Cheesecake Bites
Need a quick, easy, and impressive dessert? Let me introduce you to my fun and simple cheesecake bites! These are perfectly portioned mini no-bake cheesecakes served on a soft, but stable sugar cookie base (in lieu of a graham cracker crust). They look elegant but are very easy, and they’ve got a beautiful light vanilla flavor. I like to top my cheesecake bites with fresh fruit or berries (wait to add the fruit until just before serving!), but these are also wonderful with ganache, macerated strawberries, strawberry sauce or blueberry sauce, or a drizzle of chocolate sauce. Of course they can also just be served as-is!
Why you’ll love them:
Quick: NO chilling the cookie bases before baking, which saves a ton of time.Satisfying: The filling tastes like traditional cheesecake but is actually my easy no-bake cheesecake.Party-ready: They’re individually portioned and super portable. Customizable: The topping options are truly endless.
What You Need
These cheesecake bites use just a few basic ingredients. Most importantly, you’ll need:
Unsalted butter. Like most of my recipes, I recommend using unsalted butter for this recipe. Your butter should be softened, but not melty when you add it. Flour. Make sure you measure your flour properly. If you overmeasure your flour, your sugar cookie cups could turn out dry. Cream cheese. You must use full-fat, brick-style cream cheese, or your cheesecake bites won’t turn out properly. Make sure it’s softened before you add it. Sour cream. This is critical for an authentic cheesecake flavor (a key ingredient in my classic cheesecake), so don’t skip it! Full-fat Greek yogurt will work too.Heavy cream. Many no-bake cheesecake recipes use gelatin or condensed milk to stabilize the cheesecake, but I prefer to use whipped cream. It doesn’t add a strong flavor, and it blends beautifully with the rest of the ingredients.
SAM’S TIP: Rolling the dough before pressing it into the pan is optional, but it’ll make the surfaces of the cookies smoother and more uniform looking. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Cheesecake Bites
Filling & Assembly
SAM’S TIP: Indent the sugar cookie cups before and after baking. Indenting before may seem like a bit of a waste since the centers will still rise as they bake, but it makes a difference. If your teaspoon sticks to the dough, just run it under some water. These are such a fun bite-sized dessert–I hope you love them! Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Related Recipes
I originally published these cheesecake bites in June of 2014. I’ve since updated the recipe to make it simpler and tastier, and I’ve also updated the photos and text to reflect the new recipe, and have added a how-to video!
