No-Bake Mini Cheesecake Bites with Graham Cracker Crust

Mini cheesecake bites with a bright hint of lemon and a crunchy graham cracker crust make a delightful small dessert. They’re easy to dress up with fresh fruit, jam, compote or whipped cream and work perfectly for parties, snacks, or as the dairy course for Shavuot. These individual bites are simple to make and store well, so you can prepare them ahead for gatherings.

Why you’ll love this recipe

Small desserts are irresistible: one bite is satisfying without being overly filling, and it’s always tempting to have a second. These mini cheesecakes combine a buttery graham cracker crust with a silky cream cheese filling lightly flavored with lemon. They’re versatile, easy to transport, and visually appealing when garnished.

You can keep them plain or top each mini cheesecake with seasonal fruit, a spoonful of jam, a fruit compote or a sprinkle of chopped nuts or cookie crumbs. They were originally developed for individual servings during the pandemic and have been served at graduations and baby showers with great success.

Ingredients you’ll need

The ingredients are straightforward and similar to those used in lemon cheesecake bars. If you prefer a smaller batch, you can halve the recipe and still make plenty of minis.

• Cream cheese – use full-fat brick-style cream cheese, not whipped.
• Lemon juice and zest – Meyer or regular lemons both work; limes or orange could be interesting alternatives.
• Greek yogurt or sour cream – Greek yogurt gives a rich texture and is what this recipe uses.
• Graham crackers – use regular or gluten-free crackers as needed for the crust.

How to make this recipe

These mini cheesecakes come together easily. The longest steps are waiting for ingredients to come to room temperature and chilling the finished bites.

1. Preheat the oven to 350°F (175°C). Line mini muffin tins with paper liners.
2. Make the crust. Crush graham crackers to fine crumbs (about 1 cup, ~6 crackers). In a small bowl, mix crumbs with 3 tablespoons melted butter, 1 tablespoon brown sugar and 1/2 teaspoon kosher salt until evenly coated. Press a scant tablespoon of the crust mixture into the bottom of each liner using the bottom of a shot glass or your fingers.
3. Bake the crusts for about 5 minutes. Remove and let them cool slightly.
4. Lower oven temperature to 325°F (160°C) for baking the filled bites.
5. Prepare the filling. In a stand mixer or with a hand mixer, beat 8 ounces room-temperature cream cheese with 1/4 cup sugar until smooth. Add 1 large room-temperature egg, 1/4 cup Greek yogurt, 1 teaspoon vanilla extract, 1 tablespoon lemon juice, 1/2 teaspoon lemon zest, 1 tablespoon flour and 1/8 teaspoon salt. Mix until the filling is smooth and well combined.
6. Fill the crusts. Spoon about 1 heaping tablespoon of filling into each crust-lined cup, smoothing the tops if needed.
7. Bake for 18–20 minutes, until the centers are set. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours to chill and firm up.
8. Serve chilled, topped with fruit, jam, compote, a dollop of whipped cream or left plain.

Expert tips and FAQs

• Bring cream cheese, yogurt and the egg to room temperature before mixing. This helps the filling blend smoothly and prevents lumps.
• You can crush graham crackers with a rolling pin in a plastic bag if you don’t have a food processor. Add the melted butter and sugar afterward and mix until combined.
• Chill the minis completely before serving. They store well in the refrigerator for several days and can be made ahead.

Common questions

Can you freeze these mini cheesecakes?

Yes. Ensure they are fully cooled, wrap or place them in an airtight container and freeze for a month or two. Thaw in the refrigerator before serving.

What other citrus can I use?

Lime works wonderfully in place of lemon; orange or other mild citrus varieties can also be used for a different flavor profile.

Can I double the recipe?

Yes. The recipe scales well if you need more portions for a party.

Serving suggestions

Pair these mini cheesecakes with other small desserts like mini chocolate babkas or citrus bars for a dessert table. Top the bites with fresh seasonal fruit, toasted nuts, or a spoonful of homemade jam or fruit compote to complement the lemon flavor. On hot days, serve them alongside a chilled scoop of no-churn ice cream for a refreshing combination.

Recipe

Yield: about 24 minis (serves 12 as pictured).
Prep time: 25 minutes. Cook time: 25 minutes. Chill time: 2 hours.

Crust

• 1 cup graham cracker crumbs (about 6 crackers)
• 3 tablespoons butter, melted
• 1 tablespoon brown sugar
• 1/2 teaspoon kosher salt

Filling

• 8 oz cream cheese, room temperature
• 1/4 cup sugar
• 1 large egg, room temperature
• 1/4 cup Greek yogurt, room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1/2 teaspoon lemon zest
• 1 tablespoon flour
• 1/8 teaspoon salt

Notes

• Use brick-style cream cheese for best texture.
• These mini cheesecakes keep in the refrigerator for several days and can be frozen for longer storage.
• For a lighter texture, experiment with swapping part of the yogurt for sour cream.

Nutrition (per mini, approximate)

Calories: ~152 kcal; Carbohydrates: ~12 g; Protein: ~3 g; Fat: ~10 g.