Cheesecake is one of those desserts that I absolutely love, but don’t eat nearly enough. That’s mostly because baking cheesecakes is basically an art form, and I can never quite get it right.
That’s where the no-bake cheesecake comes in. I’ve seen plenty of no bake recipes floating around, but haven’t attempted one. I was browsing Mason Woodruff’s recipe database (I highly recommend checking out his recipes!) and I came across his no bake pumpkin pie cheesecake, which officially inspired me to attempt a no-bake cheesecake.
I wanted to create a no-bake cheesecake, but I wanted to make it snackable instead. Enter: cheesecake bites.
These guys are everything you love about a cheesecake, packed into a poppable bite. And, each one has 4g of protein!
This is a simple recipe, but with some very important notes, so I want to walk you through them to help make this fool-proof…
Everything used here is fairly straightforward, but I want to make a few very important notes here:
- Greek Cream Cheese: I love using this stuff in place of regular cream cheese, not only for the added protein, but for the flavor as well. That being said, I know that a lot of people have a difficult time finding this. No problem! The nutrition is very similar to reduced fat cream cheese, which would work great here. Regular, full-fat cream cheese, or even fat-free cream cheese, will work great here. Just don’t use a whipped cream cheese, because it’s going to be too light for our purposes.
- Whey/Casein Protein Blend: If you’ve checked out my recipes before, you know I’ve historically used Bowmar Nutrition, which is a whey protein. I absolutely love their protein, but whey protein tends to get very sticky. I’ve heard from SO many of you that I should give PEScience a try, so I finally decided to give it a try with this one. It’s a whey & casein blend, which ends up being smoother and less sticky than a pure whey protein. It worked out great! All that being said, you CAN use a whey protein in this recipe, and it should still work well. The mixture will likely be a bit stickier, but it should still do the trick.
- Fat Free Cool Whip: The cool whip in this recipe really helps to create an authentic cheesecake flavor, and it also helps smooth out the mixture. This isn’t absolutely crucial and can be omitted, but I recommend utilizing it if you can in order to get the most authentic end product possible.
Check out how simple it is to make our cheesecake. Add everything together, mix, add cool whip, then stir in graham cracker crumbs. Done!
Add everything a bowl
Add cool whip to smooth it all out
Mix in graham cracker crumbs
Once the mixture is ready to go, it’s just a matter of letting the mixture chill. The ideal chill time is 4 hours, which I’m not exactly sure why that’s the perfect amount of time, but it is. I tested less time, and it truly took exactly 4 hours to be perfect.
Once it’s chilled, assembling the cheesecake bites couldn’t be easier…
Mixture + graham cracker crumbs + cold water (more in the directions below)
Scoop the mixture
Roll into a ball
Coat. That’s it!
We’ll be coating each bite in graham cracker crumbs. When it comes to things like this, a lot of people get tripped out trying to figure out the exact amount of crumbs you’ll be using for each. I did the hard work for you, and it ends up being just about 2g per bite. How can you figure that out yourself?
Put the bowl of graham cracker crumbs on a scale and zero it out. Coat one of your cheesecakes bites, then see what you’re left with…
In this case, you can see that we’re left with -2, meaning that we used 2g of graham cracker crumbs.
If you want to take these to the next level, you can melt some white chocolate and dip each bite into the chocolate before coating with the graham cracker crumbs. I tried this is and it was delicious, but it obviously adds more calories to the recipe, so I decided to leave it out.
One final note: these can be stored in the fridge, and all the photos here show the result of that, but I can safely say after 24 hours that these are WAY better in the freezer! You can store them in the fridge, and they’re still great, but they firm up much more in the freezer. Once you take them out of the freezer, you just need to wait 1-2 minutes for them to slightly thaw and you will have as authentic a cheesecake flavor as possible!
Ingredients for Bites
- 62g (2 Scoops) Vanilla Protein (I used PEScience which is a whey/casein blend and it worked great)
- 8oz Greek Cream Cheese (or reduced fat)
- 75g Plain Nonfat Greek Yogurt
- 1 tsp Vanilla Extract
- 40g Powdered Sugar Substitute
- 55g Fat Free Cool Whip
- 52g (1/2 Cup) Graham Cracker Crumbs
Ingredients for Coating
- 52g (1/2 Cup) Graham Cracker Crumbs
- I recommend beginning by leaving your cream cheese and cool whip out at room temperature for 15-20 minutes. This is optional, but will make it significantly easier to mix everything if they are softened.
- In a large bowl, use a hand mixer to mix together all of your cheesecake ingredients except the cool whip and the graham cracker crumbs. A hand mixer will make this WAY easier because the mixture is going to be very thick.
- At this point you’ll have a very thick mixture- stir in your cool whip to smooth it out.
- Add the graham cracker crumbs and fold them into your mixture. Add the bowl to the fridge for at least 4 hours, or overnight. It’s going to be tempting to skip this step, but the mixture will thicken up in this time and is necessary. I checked at 2 and 3 hours and the mixture was not ready- 4 hours is perfect.
- After 4 hours, it’s time for the coating. Add the graham cracker crumbs to a wide bowl, and fill a small bowl with cold water. The cold water is going to be necessary: since we’re dealing with a protein cheesecake mixture, it’s going to be sticky. By dipping your fingers in cold water, it allows you to handle the mixture without it sticking all over your hands.
- Scoop a spoonful of the cheesecake mixture out, dip your fingers in the colder water, then carefully shape into a ball. Generously coat the ball in the graham cracker crumbs, then add to a baking sheet or plate.
- Continue until you’ve used the entire mixture, which was 25 bites for me.
- Once all the bites are completed, add your bites to the freezer for 1 more hour. You CAN store these in the fridge, but they firm up perfectly in the freezer and end up with a much more authentic cheesecake flavor. If stored in the fridge, they’ll still be great, but much softer.
- Take your bites out of the freezer, let them sit for 1-2 minutes to slightly thaw (they’ll soften quickly), then enjoy!
Nutrition InformationYield 25 Serving Size 1 Bite
Amount Per Serving Calories 50Total Fat 1.5gCarbohydrates 5gProtein 4g
Want to save even more calories?
Use fat free cream cheese and leave the cool whip out if you want these to be even lower calorie! By making those swaps, each bite will be 35 calories, 0.5g fat, 4g carbs, and still 4g protein!
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