Desserts

No Bake Cheesecake Bites

No-bake cheesecake bites are a delicious dairy-free dessert to make this summer. This recipe is made with simple and wholesome ingredients and is sure to be loved by the entire family.

This post is sponsored by Almond Breeze, but all opinions are my own.

The Easiest Cheesecake Recipe You’ll Make

These tiny cheesecakes are made in one bowl using only a few simple and delicious ingredients, then poured into muffin tins, and placed in the freezer to set (rather than the oven). They are extra creamy, tangy and lightly sweetened with honey.

If you’re asking yourself, what exactly are no-bake cheesecake bites? Well, they’re exactly that– cheesecake without the oven. The cheesecake filling is similar to a light and creamy mousse/ice cream and is layered on top of a graham cracker and almond flour crust.

I used Almond Breeze Unsweetened Vanilla Almondmilk to make the creamy dairy-free filling, along with non-dairy cream cheese, and honey to sweeten it up. I love using Almond Breeze Unsweetened Vanilla Almondmilk in my recipes because it offers a hint of vanilla with just the right amount of flavor, and it’s an amazing alternative to dairy milk! Earlier this year, I made a creamy and thick overnight oats recipes using Almond Breeze Unsweetened Original Almondmilk, you can check out that recipe here!

Ingredients in no bake cheesecake bites

The ingredient list is short and sweet, just like these cheesecakes! To make this recipe, you’ll only need 7 simple ingredients and, of course, some Almond Breeze unsweetened almond milk. Grab these ingredients below and let’s get started!

Kitchen tools needed to make No-Bake Cheesecake Bites

To make this recipe in no time, I recommend using a blender or food processor. However, if you don’t have one, don’t worry! You can still make this recipe by hand it may just take slightly longer.

  • blender, food processor, or plastic baggie
  • medium bowl
  • muffin tin
  • muffin liners
  • spoon
  • freezer

How to Make No-Bake Cheesecake Bites

Making these cheesecake bites is simple, quick and easy. You don’t need any equipment, however if you have a blender then it will be a bit faster, but it’s not necessary.

Prepare your muffin tins by lining them with cupcake liners, or silicon reusable liners.

Start by crushing the graham crackers down until they are a fine powder. You can do this in a blender or food processor if you have one. If not, you can place them in a baggie and using a rolling pin to crush until they are broken down.

In a medium sized bowl, combine graham crackers, Blue Diamond Almond Flour and melted non-dairy butter. Mix until ingredients are combined. You should be able to pick up the crust and it should hold its shape.

Next, add about 1-1.5 tbsp of the crust to the prepared muffin tins. I used a cookie scoop for this. Then, using a spoon, press the crust into the liners until it is compacted and there is no empty space. Repeat until the crust is finished. I was able to get 11 liners filled.

Set the muffin tin aside while you make the filling. In a large bowl or blender, combine non-dairy cream cheese, Almond Breeze Unsweetened Vanilla Almondmilk, vanilla extract, and honey. Mix or blend until ingredients are well combined.

Pour this mixture over the crust and then place the muffin tins directly in the freezer to set overnight or for a minimum of 8 hours.

In the morning, remove the cheesecakes from the liners and top with a fresh strawberry slice. Enjoy immediately.

Since these are a no-bake treat, they will melt pretty fast, so I encourage you to enjoy them right out of the freezer when you’re ready to eat!

These cheesecakes are best stored in the freezer in an airtight container and can be enjoyed for up to one month.

How Do These Cheesecakes Taste?

No-bake cheesecake bites are perfect for a hot summer day. This recipe requires no baking time, but instead uses the freezer to set the cheesecake. The taste of these no-bake bites are similar to a cheesecake ice cream. They have a soft but crunchy crust and a tangy but sweet filling, the perfect balance in my opinion! Adding Almond Breeze Unsweetened Vanilla Almondmilk in this recipe also gives them a smooth, dairy-free creaminess in each bite – it’s so irresistible!

Personally, I love making these for family parties during the summer because they are really refreshing after being outside all day. Simply make them the night before and they will be ready for your mid-day or evening BBQ the next day!

Let me know if you give these a try by tagging me over on Instagram!

Dairy Free No Bake Cheesecake Bites

Dairy Free Cheesecake Bites are a delicious no bake dessert to make this summer. This recipe is made with simple and wholesome ingredients and is sure to be loved by the entire family. This post is sponsored by Almond Breeze.
PIN RECIPE
PREP TIME:
30 minutes
COOK TIME:
40 minutes
Author - Hannah

Ingredients

Cheesecake Crust
  • 1 cup almond flour
  • 5 graham crackers
  • 3 Tbsp melted butter
  • 1 tsp vanilla extract
Cheesecake Filling

SCALE:

1X

YIELDS:

4 servings

Directions

  1. Prepare your muffin tins by lining them with cupcake liners, or silicon reusable liners.
  2. Start by crushing the graham crackers down until they are a fine powder. You can do this in a blender or food processor if you have one, if not you can place them in a baggie and using a rolling pin crush until they are broken down.
  3. In a medium sized bowl, combine graham crackers, almond flour and melted non-dairy butter. Mix until ingredients are combined. You should be able to pick up the crust and it should hold it’s shape.
  4. Next, add about 1-1.5 tbsp of the crust to the prepared muffin tins. I used a cookie scoop for this. Then, using a spoon, press the crust into the liners until it is compacted and there is no space. Repeat until the crust is finished, I was able to get 11 liners filled.
  5. Set the muffin tin aside while you make the filling. In a large bowl or blender, combine non-dairy cream cheese, Almond Breeze Unsweetened Original Almondmilk, vanilla extract, and honey. Mix or blend until ingredients are well combined.
  6. Pour this mixture over the crust and then place the muffin tin directly in the freezer to set overnight or for a minimum of 8 hours.
  7. In the morning, remove the cheesecakes from the liners and top with a fresh strawberry slice. Enjoy immediately.
  8. Since these are a no-bake treat, they will melt pretty fast so I encourage you to remove them from the freezer when you’re ready to eat!
  9. These cheesecakes are best stored in the freezer in an airtight container and can be enjoyed up to one month.

Notes

Did you make this recipe? Don’t forget to tag me over on Instagram!
Please consider leaving a comment + rating below!
 

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