No-Bake Cheesecake Bites – Immaculate Bites

A bite of super easy rare cheesecake

Who wouldn’t love an elegant and delicious cheesecake? Assembling a cheesecake is like an art and it’s hard to get it perfect every time. But you can’t go wrong with this no-bake recipe. It’s so simple, it’s just as delicious and luxurious as a traditional cheesecake.

recipe ingredients

1. Graham Crackrs – Use graham crackers as a base, just like a regular cheesecake. The crispy buttery flavor enhances the richness of the cheesecake filling.
2. dairy products – cream cheese, cream – this gives the cheesecake filling a decadent, creamy smoothness. It also helps set the mixture.
3. cream – We use sour cream and fresh cream for the filling. Sour cream adds fluffiness and acidity to balance. Heavy cream adds sourness and gives it a whipped cream-like texture when mixed.
4. sugar – For the sweetness your taste buds crave. Sugar also contributes to the structure and creaminess of the final product. Sugar substitutes such as coconut sugar can also help.
5. butter – Knead dough and add salt to balance.
6. lemon – Lemon zest and juice give the mixture a bright, citrusy punch.

How to make rare cheesecake

graham cracker crust

• prepare the pot – Line a 12-well mini muffin pan with a muffin crust or line a ring mold with parchment paper. If using silicone muffin molds, coat with baking spray.
• crush the crackers – Place graham crackers in a ziplock bag and crush with a rolling pin. (Can also be crumbled in a food processor). (Pictures 1-2)
• add sugar and butter – Transfer crushed crackers to a medium mixing bowl, add sugar and cinnamon, and mix well until completely combined. Finally, add the melted butter and continue to mix until completely melted and looks like wet sand. (Pictures 3-5)
• fill the mold – Distribute 1 tablespoon of the graham cracker crust mixture evenly over the bottom of each cupcake and press down with the bottom of a cup or the back of a spoon to form a crust. When all 12 graham cracker crusts are flat, place the pan in the refrigerator and move on to the cheesecake filling. (Photo 6)

cheesecake filling

• whip Using a hand mixer, beat the cream cheese and sugar in a large medium bowl until smooth and fluffy, about 3 minutes. Then add sour cream, sugar, lemon juice and vanilla and beat until smooth, 3-5 minutes. (Photos 7-9)
• whip the cream – Pour heavy cream into another medium to large bowl and whisk vigorously for 5-8 minutes until thick and stiff peaks form.
• mix whipped cream – Add the whipped cream to the cream cheese and mix gently until completely combined. (Photos 10-11)
• fill the mold – Spread the cheesecake filling evenly over the graham cracker dough until the liner is nearly full. Use the flat side of a spatula to flatten the top nicely. Place the cheesecake in the refrigerator and chill for 3 to 4 hours or overnight until completely set. (Photo 12)
• serve – When ready to eat, remove the cheesecake from the wrapper, add your favorite cheesecake toppings and enjoy.

Recipe variations

1. Swap graham cracker for Oreo cookies or use ginger snaps for even more decadence.
2. Give your cheesecake a classic twist by topping it with sugar-soaked fresh fruit. You can also add your favorite fruit jam to the cheesecake mix.
3. Sprinkle a little homemade or store-bought salted caramel sauce On top of that, soggy sweet and salty caramel delivers a mouthwatering explosion.
4. Swap out the graham crackers for your favorite cookies, such as Oreos or Ginger Snaps, and enjoy different flavor combinations with your cheesecake filling.

tips and tricks

1. Make sure the material is at the proper temperature. Allow the cream cheese, sour cream, and eggs to come to room temperature before mixing. However, if you keep the heavy cream very cold, it will foam more quickly.
2. Don’t hit too hard. The mixture should be thick and creamy, yet light and fluffy. If you mix the filling too much, it will fall apart.
3. Once the cheesecake is assembled, chill for at least 3 hours for the perfect texture.

Preparation instructions

Make these little cheesecakes the day before and store them in the refrigerator. Or you can freeze them for surprise guests as they stay cold and don’t take too long to defrost.

How to eat and store

After 3 hours, it should be set.Additional rare cheesecake ready to serve Whipped cream Or a fruit topping.

To store leftover cheesecake, cover with plastic wrap or place in an airtight container. It takes effect within 1-2 days, but it can be stored for a long time without any problem. refrigerator for 3 days again freezer for 2 months.

FAQ

what to eat with rare cheesecake

I love making these as a sweet finish to a hearty Sunday meal. oven baked pork chops again braised short ribs.

More creamy dessert recipes to try

1. Sopapilla Cheesecake Bar
2. No Bake Key Lime Mango Coconut Pie
3. Lemon sour cream pound cake
4. tropical banana pudding

Conclusion

This heavenly no-bake cheesecake recipe is delicious and easy with very little effort.Have you tried these yet? Pin the recipe Pinterest And share the love! 😍