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Home » Recipes » Dessert » Sweet Things » Mini No-Bake Cheesecake Bites

Dec 14, 2018(updated September 7, 2019)

Mini No-Bake Cheesecake Bites

5 from 2 votes
By Dani Spies
Jump to Recipe Print Recipe

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These little No-Bake Cheesecake Bites are perfect for the holidays (they kinda look like Santa’s hat!) and could not be any easier to make.

Print Recipe
5 from 2 votes

Mini No-Bake Cheesecakes

Course: DESSERT, sweet things
Cuisine: American, Christmas, Holiday Desserts
Author: Dani Spies
Prep Time45 mins
Total Time45 mins
Servings: 24 servings
Calories: 54kcal

Ingredients

  • 24 medium strawberries
  • 6 graham cracker sheets 1 cup crumbs
  • 3 tablespoon coconut oil
  • 8 ounce light cream cheese
  • 1/4 cup Greek yogurt
  • 1.5 tablespoons maple syrup
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • pinch salt

Nutrition

Calories: 54kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 68mg | Potassium: 35mg | Fiber: 1g | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 0.2mg

 

Print Recipe
5 from 1 vote

Mini No-Bake Cheesecakes

Course: DESSERT, recipes, VIDEO
Cuisine: Dessert
Author: Dani Spies
Prep Time45 mins
Total Time45 mins
Servings: 24 servings
Calories: 54kcal

Ingredients

  • 24 medium strawberries
  • 6 graham cracker sheets 1 cup crumbs
  • 3 tablespoon coconut oil
  • 8 ounce light cream cheese
  • 1/4 cup Greek yogurt
  • 1.5 tablespoons maple syrup
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • pinch salt

Instructions

  • Coat a 24-cup mini muffin tin with cooking spray, butter to coconut oil.
  • Wash your strawberries and trim the leafy greens off of the top. Lay them out on a clean dish towel to dry while you work on the rest of the recipe.
  • Place graham crackers into a food processor and pulse until they are a sand-like texture. Add in coconut oil and pulse again until well combined.
  • Evenly divide the crumbs amongst all 24 cups and gently press down to pack them in. Pop in the freezer while you work on your filling.
  • In a nice big bowl, combine cream cheese, Greek yogurt, maple syrup, lemon juice and vanilla extract. Use a hand mixer to combine all ingredients together.
  • Grab the muffin tin from the freezer and evenly divide the cream cheese filling amongst all 24 muffin cups, spreading them over the top to even them out.
  • Pop back in freezer for a minimum of 30 minutes. Gently pop out each mini cheese cake by sliding a butter knife or cheese knife on one side (they should pop right out).
  • Top each mini cheesecake with a strawberry right before serving and enjoy!!

Nutrition

Calories: 54kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 68mg | Potassium: 35mg | Fiber: 1g | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 0.2mg

Recipes, Sweet Things

About Dani Spies

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

Learn MoreWork With Me

Reader Interactions

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    Comments

  1. Kaity says

    March 7, 2019 at 10:49 pm

    5 stars
    Hey Dani,

    I made these, but the graham cracker crusts didn’t ever fuse to the cream cheese mixture. After hours in the freezer they never set up. I sprayed the pan, so the graham crackers didn’t stick to it. They just didn’t stick to the cream cheese mixture. What did I do wrong? What can I do differently next time?

    Reply

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