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No-Bake Berry Cheesecake Bites

No-bake berry cheesecake bites with a graham cracker crust and a tangy, creamy filling. Chilled for hours for firm, scoopable bites and topped with a ruby berry compote just before serving.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 4 hours
Total Time 4 hours 30 minutes
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 8 graham crackers Crushed into fine crumbs.
  • 0.25 cup melted butter Use fresh melted butter so crumbs bind.
Cheesecake filling
  • 8 oz cream cheese Softened for a smooth mix.
  • 0.25 cup plain Greek yogurt Add tang and help loosen the filling slightly.
  • 0.33 cup granulated sugar Sweetens without making the filling grainy.
  • 0.5 cup heavy whipping cream Whip to soft peaks for a light texture.
Berry topping
  • 1.5 cups fresh mixed berries Use a mix for color and flavor.
  • 1 tbsp lemon juice Helps the berries break down into a compote.

Equipment

  • 1 sheet pan

Method
 

Make the graham cracker crust
  1. Stir the melted butter into the crushed graham crackers until fully combined, with the mixture looking like damp sand.
  2. Distribute the crumb mixture into muffin tin cups, pressing down firmly to form a crust.
  3. Refrigerate the crusts while you prepare the filling and berry topping.
Mix the no-bake cheesecake filling
  1. Beat the cream cheese, Greek yogurt, and sugar together until smooth, then fold in the whipped cream for a thick, creamy filling.
  2. Scoop the cheesecake filling on top of the chilled crusts and refrigerate for at least 4 hours.
Cook the berry compote
  1. Cook the mixed berries with lemon juice in a saucepan over medium heat until they break down into a compote, stirring occasionally until thickened, about 10 minutes.
  2. Cool the berry compote to room temperature.
Assemble and serve
  1. Spoon the cooled berry compote over the chilled cheesecake bites just before serving, creating a ruby-red swirl on top.

Notes

For clean berry swirls, cool the compote fully so it doesn’t bleed into the cheesecake. Store covered in the refrigerator up to 3 days; freeze? no. For a lighter option, use low-fat cream cheese and low-fat Greek yogurt, but the texture may be slightly less creamy.