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No-Bake Mini Berry Cheescakes

Mini cheesecakes that are perfect for a 4th of July party
Course Dessert
Cuisine American
Keyword 4th July recipe, no bake recipe, party food
Prep Time 20 minutes
Freezer time 3 hours
Total Time 20 minutes
Servings 8
Calories 394kcal
Author Lunches and Littles

Ingredients

For the crust

  • ½ cup almonds
  • ½ cup walnuts
  • ¼ cup pecans
  • ¼ tsp vanilla extract
  • 1 to 2 tbsp water
  • 3 pitted dates

For the filling

  • cup cold water
  • ½ tbsp unflavored powdered gelatin (I use Knox)
  • 1 ⅛ cup whipping cream
  • 8 ounce package of cream cheese (room temp)
  • 1 tbsp fresh-squeezed lemon juice
  • cup sugar
  • cup sour cream
  • 1 tsp pure vanilla extract
  • ½ tsp kosher salt

For the topping

  • assorted fresh berries

Instructions

  • Place muffin/cupcake liners in wells of a regular-sized muffin/cupcake pan. Set aside. 
  • Then, start making your crusts: In a large capacity food processor, combine all of the crust ingredients, minus the water, and process until a sticky dough starts to form. Then shut off and add in a little water.* Start with just 1 tbsp and see if it is moldable enough for the crust (you want something that is still clearly made up from pieces of nuts – be careful not to over process). Add more water as necessary. 
  • Once you have your ?dough? ready to go, press it into the bottom of your prepared pan (in liners). Press down/smooth as much as possible. Then place pan in the freezer for 1 hour. 
  • While dough is firming in freezer, start working on your filling...
  • Pour cold water into a small saucepan (your smallest one, as it is only a little water!) and sprinkle gelatin over top water. Let sit for 5 min. Then, gently whisk mixture and cook over medium heat until the gelatin dissolves completely. Remove from heat and set aside to cool.
  • In a large mixing bowl or stand mixer bowl, beat whipping cream until thickened and stiff peaks form. Set aside. *If using a stand mixer and you only have one mixing bowl, remove cream from that bowl and place in another bowl. You need to use the stand mixer again in the next step! 
  • In a separate bowl or empty stand mixer bowl, combine: cream cheese, lemon juice, sugar, sour cream, vanilla and salt. Beat until completely smooth. 
  • Next, add a small amount of the cream cheese mixture (above) to the gelatin you set aside earlier to cool. Whisk until well combined. 
  • Then, fold that combined gelatin mixture into the remaining cream cheese mixture. Fold together until completely smooth. 
  • When time is up, remove prepared crusts from freezer, and divide filling between the crusts as shown below. Smooth out the tops, as needed. Then, place mini cheesecakes back in freezer for 2 hours, or refrigerate overnight (if time allows). 
  • Prior to serving, top with fresh fruit of choice: for these I used: blackberries, raspberries, strawberries and blueberries. For an extra festive touch, try using a mini food cutter to cut out star shapes, as seen above! 
  • If traveling with these, freeze prior to taking them. Or keep in a cooler. You want these to be served chilled!

Notes

Nutritional values are based on one cake

Nutrition

Calories: 394kcal | Carbohydrates: 16g | Protein: 6g | Fat: 35g | Saturated Fat: 15g | Cholesterol: 82mg | Sodium: 258mg | Potassium: 202mg | Fiber: 2g | Sugar: 11g | Vitamin A: 930IU | Vitamin C: 0.9mg | Calcium: 93mg | Iron: 0.8mg