Strawberry Cheesecake Bites

These strawberry cheesecake bites are the perfect easy dessert recipe! This no-bake bake dessert is a delicious treat everyone will love.

These no bake strawberry cheesecake bites are the kind of easy dessert that disappears fast. Made with a creamy cheesecake filling, sweet strawberry jam, and a coating of buttery graham cracker crumbs, they deliver all the flavour of classic strawberry cheesecake in one perfectly poppable bite.

They’re cool, creamy, and ideal for spring and summer gatherings, baby showers, potlucks, or holiday trays. Because they’re completely no bake, they’re also a great make-ahead dessert when you need something simple but impressive. Just mix, chill, roll, and serve.

If you love strawberry desserts and easy cheesecake recipes, these little bites are about to become a go-to favourite.

Tips for Best Results

• Use fully softened cream cheese so the filling blends smooth and creamy with no lumps. Cold cream cheese will leave small bits in the mixture.
• Freeze until properly firm before scooping. If the mixture is too soft, the balls will be messy and difficult to shape.
• Work quickly when rolling so the cheesecake mixture does not soften too much in your hands. If needed, return it to the freezer for 10 to 15 minutes.
• Use fine graham cracker crumbs for the best coating. Larger crumbs will not stick as evenly.
• Let them sit briefly before serving for the perfect creamy texture. Straight from the freezer they will be quite firm.

How to Store Leftover Strawberry Cheesecake Bites

Once you’ve made your strawberry cheesecake bites, you’ll need to store them properly to keep them fresh. Leftover cheesecake bites can be stored in the fridge for up to four days. To store them, place the bites in an airtight container or wrap them tightly in plastic wrap.

These strawberry cheesecake bites also freeze well. To freeze them, place the bites on a baking sheet and in the freezer for about an hour. Then place them in a freezer-safe container or wrap them tightly in plastic wrap. Freeze for up to three months. When you’re ready to enjoy them, thaw the bites overnight in the fridge.

Ingredients and Substitutions

• Jam – You can use homemade strawberry jam or store-bought. Also try this with other flavours of jam!
• Cream cheese – Use full fat cream cheese for the best flavour and texture!
• Sugar – Just plain white granulated sugar.
• Lemon juice – Helps to give the filling more of a real cheesecake texture and flavour.
• Cool whip – Real homemade whipping cream works here too!
• Graham cracker crumbs – Make your own or use homemade. The filling is pretty “sticky” so you do need a dry coating.

Looking for More Strawberry Dessert Recipes?

Check out some of my favourite strawberry desserts!

An easy recipe for a strawberry banana layer cake with layers of creamy whipped cream frosting made with fresh bananas and strawberries.

These Strawberry Cream Puffs feature a light, flaky pastry filled with strawberry whipped cream, topped with a chocolate ganache drizzle.

These Mini No Bake Strawberry Cheesecakes are beyond easy to make and are a great dessert year round.

Strawberry Cheesecake Bites

Yields: 12 Servings | Prep time: 20 Minutes | Cook time: NA

Ingredients

• 4 tablespoons Strawberry Fruit Spread
• 8 oz softened Cream Cheese
• 1 tablespoons granulated Sugar
• 1/2 teaspoon Lemon Juice
• 1 cup Cool Whip
• 3/4 cup Graham Cracker Crumbs

Directions

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
2. Add the powdered sugar and vanilla extract. Continue beating until fully combined and no lumps remain.
3. Fold in the strawberry jam until evenly incorporated. The mixture should be thick and smooth.
4. Cover the bowl and place in the freezer for 1 to 2 hours, or until the mixture is firm enough to scoop and roll.
5. Line a baking sheet with parchment paper. Using a small cookie scoop or tablespoon, portion the chilled mixture and roll into balls. Place each ball onto the prepared baking sheet.
6. Return the cheesecake balls to the freezer for 20 to 30 minutes to firm up completely.
7. Place the graham cracker crumbs in a shallow bowl. Roll each frozen cheesecake ball in the crumbs until evenly coated.
8. Transfer to a serving platter and refrigerate until ready to serve. Store leftovers in an airtight container in the refrigerator.