Raspberry Cheesecake Bites Recipe (No Bake & Naturally Sweet!)

These little bites of bliss happened by accident.

I was trying to make a full no-bake cheesecake one summer (it was too hot to turn on the oven), but I ended up with leftover filling and decided to spoon it into muffin liners. Then I topped each with a raspberry and popped them in the freezer...

And just like that — Raspberry Cheesecake Bites were born. 💗

They’re creamy, tangy, and naturally sweet with a buttery nut crust. And because they’re perfectly portioned, you get all the cheesecake joy without going overboard.

I now keep a stash in my freezer for those nights when I want something sweet but still want to feel good after.

🧁 Ingredients:

For the crust:

• 1 cup almond flour

• 2 tbsp melted coconut oil or butter

• 1 tbsp maple syrup or honey

• Pinch of salt

For the cheesecake filling:

• 1 cup full-fat cream cheese or dairy-free alternative, softened

• ½ cup plain Greek yogurt or coconut cream

• 3 tbsp maple syrup or honey

• 1 tsp vanilla extract

• 1 tbsp fresh lemon juice

For the topping:

• Fresh raspberries (about 12–15)

• Optional: lemon zest or drizzle of melted dark chocolate

🥣 Instructions:

1. Prep your pan: Line a mini muffin tin or silicone mold with mini liners.

2. Make the crust: In a bowl, mix almond flour, melted coconut oil, maple syrup, and salt until crumbly. Press about 1–1.5 teaspoons into each muffin liner and press down firmly.

3. Make the filling: In a medium bowl, beat together cream cheese, yogurt, sweetener, vanilla, and lemon juice until smooth and creamy.

4. Assemble the bites: Spoon filling over the crusts, smoothing the tops. Top each with a fresh raspberry.

5. Freeze to set: Freeze for 2–3 hours until firm. Let thaw 5–10 minutes before eating for the perfect texture.

6. Optional garnish: Before serving, add lemon zest or a drizzle of melted chocolate if you're feeling fancy.

🍴 Sarah’s Notes & Tips:

• Dairy-free? Use dairy-free cream cheese and coconut yogurt.

• Make ahead: Store in the freezer in an airtight container for up to 1 month.

• Add-ins: Try swirling in raspberry jam or adding crushed freeze-dried raspberries on top for a fun twist!

• Crowd-pleaser tip: These are perfect for parties — and they look adorable on a platter!

Flavorful Conclusion:

These Raspberry Cheesecake Bites are proof that healthy and delicious don’t have to be opposites. They’re creamy, sweet, and just the right size to satisfy your dessert cravings — without the sugar crash or baking mess.

Make a batch, pop ’em in the freezer, and you’ll always have a wholesome little treat ready when you need it most. 💕