These raspberry no bake cheesecake bites are the perfect blend of creamy, fruity, and crunchy textures in one frozen, poppable dessert. They’re simple to make and irresistibly satisfying.
Raspberry no bake cheesecake bites offer a refreshing treat for hot days, quick entertaining, or a guilt-free indulgence whenever the craving hits. Keep a stash in the freezer for instant dessert gratification.
Star Ingredients in These Raspberry No Bake Cheesecake Bites
- Cream cheese – The creamy, tangy base that gives the bites their signature cheesecake richness.
- Granulated sugar – Sweetens the cream cheese and enhances the natural tartness of the raspberries.
- Fresh raspberries – Bright and juicy, they bring a burst of berry flavor and color to every bite.
- Whipped topping – Adds lightness and airiness to the cheesecake filling, making it melt-in-your-mouth soft.
- Graham cracker crumbs – The final touch, adding that iconic cheesecake crust flavor with a satisfying crunch.
How to Make Raspberry No Bake Cheesecake Bites
Start by blending softened cream cheese and sugar until smooth and creamy. Gently stir in the raspberries, keeping some chunks for bursts of berry flavor.
Next, fold in the whipped topping until the mixture is fluffy and evenly pink. Chill the filling in the freezer until firm enough to scoop.
Meanwhile, prep the graham cracker crumbs and line a tray with parchment paper. Once the mixture is set, scoop it into bite-sized balls and roll them in the crumbs.
Freeze the coated bites again until solid. Let them sit for a few minutes at room temperature before serving for the perfect creamy texture.
Bite-Sized Dessert Tips & Variations
For the best consistency, make sure the cream cheese is fully softened before mixing, and don’t skip the initial chill—it helps the bites hold their shape. If they get too soft while forming, just pop the mixture back in the freezer for a few minutes.
Try switching up the fruit—strawberries, blueberries, or chopped peaches are fantastic alternatives. You can also use chocolate graham cracker crumbs or crushed vanilla wafers for a different twist on the coating.
Want more richness? Stir in mini white chocolate chips or a swirl of lemon zest to brighten the flavor even further.
Keeping Your Cheesecake Bites Perfectly Frozen
These no bake cheesecake bites must be stored in the freezer to maintain their shape and texture. Place them in an airtight container or zip-top freezer bag with parchment between layers to prevent sticking.
They’ll keep fresh for up to two months. When ready to enjoy, just remove a few and let them sit at room temperature for about 5 minutes—no microwave needed. They’ll soften just enough for that creamy, dreamy bite.
Raspberry No Bake Cheesecake Bitess
Ingredients
- 8 ounces whipped topping
- 1 & 1/2 cups graham cracker crumbs
- 16 ounces cream cheese softened
- 12 ounces fresh raspberries
- 1/3 cup granulated sugar
Instructions
- Place the softened cream cheese and sugar in a large bowl and beat on medium speed with an electric hand mixer until fully blended and smooth.
- Incorporate the fresh raspberries, gently stirring until evenly distributed.
- Fold in the whipped topping with care, ensuring the mixture remains airy. Cover the bowl with plastic wrap and place in the freezer for 2 hours to allow the filling to firm up.
- Meanwhile, process graham crackers into fine crumbs using a food processor or prepare a bowl with pre-crushed graham cracker crumbs.
- Line a sheet tray with wax or parchment paper and set it aside.
- Using a 1 to 1.5 tablespoon cookie scoop, form balls from the chilled cheesecake mixture. Roll each portion in the graham cracker crumbs until fully coated. If the mixture becomes too soft, return it briefly to the freezer.
- Arrange the coated bites on the prepared tray.
- Transfer the tray to the freezer and allow the cheesecake bites to freeze completely, approximately 2 more hours. Prior to serving, let them sit at room temperature for about 5 minutes.
