Go Back
+ servings
No Bake Cheese cake bites topped with strawberry and strawberry sauce

No Bake Cheesecake Bites

A fun no bake summer dessert! Creamy velvety cheesecake sitting on a crumbly graham cracker crust. Drizzled with strawberry sauce and topped with strawberries.
5 from 1 vote
Print Pin
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Refrigerate time: 8 hours
Total Time: 20 minutes
Servings: 9 servings
Calories: 474kcal
Author: MinShien


Cheesecake mixture

  • 16 ounce cream cheese softened
  • 2/3 cup heavy whipping cream
  • 1/3 cup granulated sugar
  • 1/4 cup confectioner sugar
  • 2 tbsp lemon juice
  • 1/2 tsp vanilla extract

Graham Cracker Crust

  • 1 1/2 cups graham crackers crushed
  • 1/4 cup brown sugar
  • 1 stick unsalted butter

No Cook Strawberry Sauce

  • 8 oz fresh strawberries
  • 1/8-1/4 cup granulated sugar
  • 1/8 cup water


  • 1/2 cup fresh strawberries sliced


  • Crush graham crackers. Melt unsalted butter in the microwave. Combine "graham cracker crust" ingredients in a bowl and mixture well.
  • Line parchment paper on a 8" x 8" square casserole dish. Bring graham cracker mixture to casserole, spread evenly and gently press mixture with a spatula to form the crust.
  • In a large bowl, combine all the cheesecake mixture ingredients. Using an elextric mixture, whisk until soft peaks are formed.
  • Bring cream cheese mixture to graham cracker crust and spread it out evenly
  • Cover and refridgerate for 6-8 hours. 8 hours is prefered.
  • Using a blender, blend all the ingredients under strawberry sauce. Adjust sugar accordingly. If strawberry is sweet, use less sugar.
  • Remove cheesecake from refridgerator and cut them into 12 pieces. Cheesecake should be slightly firmer, but it will still be slightly jiggly.
  • Slice strawberries and top them on each cheesecake bite. Then drizzle with strawberry sauce.
  • Serve and enjoy!


Calories: 474kcal | Carbohydrates: 36g | Protein: 5g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 271mg | Potassium: 175mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1254IU | Vitamin C: 21mg | Calcium: 87mg | Iron: 1mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!