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No-Bake Raspberry Cheesecake Bites

You’ve got to try one of these! (…Or five…)

We don’t have it too often, but every once in a while we get a huge craving for cheesecake and, when that time comes, need to have a recipe that we can whip up in an afternoon, so we can be chowing down on some creamy goodness that same day. (Having to wait overnight while a cheesecake sets in the fridge is the stuff nightmares are made of.) While there’s basically nothing a full-blown cheesecake can’t solve – at least in our mind – this recipe we found on This Silly Girl’s Kitchen for raspberry cheesecake bites is possibly even better…bite-sized treats that you can get out of the fridge or freezer whenever you need a boost? Yes, please. Two of those and you’ll be feeling better in no time!

Serves 12

15 minutes active; 1 1/2 hours inactive

Rated 5 out of 5
Rated by 3 reviewers
  • 12 oz. raspberries, washed and dried
  • 2 (8 oz.) packages cream cheese, room temperature
  • 2 cups frozen whipped topping
  • 1 1/2 cups graham cracker crumbs (10-12 crackers)
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla extract
  1. In a large bowl or mixer, cream together cream cheese, sugar and vanilla extract until smooth, then mix in raspberries until broken down and incorporated, yet still a little chunky.
  2. Fold in cool whip with a rubber spatula until just combined, then freeze for 1 1/2-2 hours, or until firm.
  3. Using a small ice cream scoop or tablespoon, scoop 1-2-inch balls of cheesecake mixture and roll into a circle. Then, roll cheesecake balls in crushed graham cracker crumbs until completely coated.
  4. Transfer to a parchment lined baking sheet and continue with remaining cheesecake balls.
  5. Place cheesecake balls in freezer until ready to eat, then let sit at room temperature before serving.

Recipe adapted from This Silly Girl’s Life

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