Raspberry No-Bake Cheesecake Bites 🍓🧁

Creamy. Tart. Irresistibly Sweet – The Perfect Mini Dessert

Looking for a dessert that’s light, elegant, and completely no-stress? These Raspberry No-Bake Cheesecake Bites are exactly what your sweet tooth needs. They’re creamy, tangy, topped with juicy raspberries, and tucked into a buttery graham cracker crust — and the best part? No oven required.

Perfect for holidays, tea parties, baby showers, or whenever you want a bite-sized indulgence, these mini cheesecakes are a proven favorite. The vibrant raspberry topping adds a fresh, fruity punch to balance out the richness of the cheesecake layer. Every bite is perfectly portioned and endlessly craveable.

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Why You’ll Love These Cheesecake Bites

• 🍰 No-bake = no fuss – No oven, no cracking, no water baths.
• ❤️ Cute & classy – Bite-sized elegance perfect for entertaining.
• 🍓 Fresh raspberries – Tart fruitiness balances creamy sweetness.
• ⏱️ Quick to prep – Done in 20 minutes plus chill time.
• 🧊 Make-ahead friendly – Store beautifully in the fridge.

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Real, Tested Ingredients

These raspberry cheesecake bites use simple, real ingredients — no boxed mixes or fake shortcuts here.

Crust:

• 1 cup graham cracker crumbs
• 2 tbsp granulated sugar
• 4 tbsp unsalted butter, melted

Cheesecake Layer:

• 8 oz cream cheese, softened
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream, cold

Raspberry Topping:

• 1 cup fresh raspberries
• 1 tbsp lemon juice
• 2 tbsp sugar
• Optional: 1 tsp cornstarch + 1 tbsp water (for thicker sauce)

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How to Make Raspberry No-Bake Cheesecake Bites

Step 1: Prepare the Crust

In a bowl, combine:

• 1 cup graham cracker crumbs
• 2 tbsp sugar
• 4 tbsp melted butter

Mix until evenly combined and crumbly. Press the mixture into mini muffin liners or silicone molds (about 1 tbsp per cup). Use a spoon or small cup to press down firmly.

Refrigerate while you make the filling.

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Step 2: Make the Cheesecake Layer

In a large bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, and beat again until fluffy.

In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold it into the cream cheese mixture in batches, being careful not to deflate it.

Spoon or pipe the filling onto the chilled crusts.

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Step 3: Make the Raspberry Topping

In a small saucepan, combine:

• 1 cup raspberries
• 2 tbsp sugar
• 1 tbsp lemon juice

Heat over medium until raspberries break down and create a syrup. For a thicker topping, stir in a cornstarch slurry and simmer for 1–2 more minutes.

Cool completely before topping the cheesecake bites.

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Step 4: Assemble and Chill

Top each cheesecake bite with a small spoonful of raspberry sauce and 1 whole fresh raspberry for garnish.

Refrigerate for 2–3 hours, or until set.

Serve chilled, and watch them disappear!

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Tips for Success

• Use room temp cream cheese: This helps avoid lumps in the filling.
• Chill before serving: The longer they chill, the firmer and creamier they get.
• Want more stability? Use gelatin or cornstarch in the filling for hot days or transport.
• No piping bag? Use a zip-top bag with the corner cut off.

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Flavor Variations

These cheesecake bites are endlessly adaptable. Try:

• 🫐 Blueberry topping – Cook down blueberries instead of raspberries.
• 🍋 Lemon cheesecake – Add lemon zest to the filling for brightness.
• 🍫 Chocolate crust – Use crushed Oreos instead of graham crackers.
• 🥭 Tropical twist – Top with mango puree or pineapple compote.
• 🧁 Birthday version – Fold in rainbow sprinkles for a funfetti cheesecake!

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Serving Suggestions

These Raspberry No-Bake Cheesecake Bites shine on:

• Dessert trays
• Brunch buffets
• Wedding or baby showers
• Valentine’s Day dinner
• Or as an easy fridge-friendly treat to have on hand!

Pair with:

• Sparkling rosé
• Lemonade
• Tea and shortbread cookies
• A cup of hot espresso

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Storage & Make-Ahead

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze bites on a tray, then store in a zip-top bag for up to 1 month. Thaw in fridge 1–2 hours before serving.
• Make-ahead: Best made a day in advance to fully chill and set.

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FAQs

Can I make these in a full-sized pan?

Yes! Press the crust into an 8×8-inch pan and layer the filling and topping as usual. Chill longer (4+ hours) and slice into squares.

Can I use frozen raspberries?

You can! Just thaw and drain first. Cook them the same way for the topping.

What if I don’t have a hand mixer?

A stand mixer or even a whisk will work with some elbow grease — just make sure your cream cheese is softened.

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Final Thoughts

These Raspberry No-Bake Cheesecake Bites are everything you want in a dessert: easy, creamy, fruity, and beautiful. They’re perfect for entertaining or treating yourself — no baking required. With their tangy-sweet topping, buttery crust, and velvety center, each little bite tastes like a slice of heaven.

Make them once, and they’ll be your new go-to mini dessert.

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