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These No-bake Cheesecake Bites With Graham Cracker Crust are the perfect easy no-bake dessert.

Longtime Baking Mischief readers might remember a few summers ago when I got really excited about learning to make no-bake cheesecakes. All the deliciousness of baked cheesecake, a fraction of the time and effort, and no need to turn on your oven during the summer. What’s not to love?

I posted these amazing Oreo Cheesecakes Bites and these cute little No-bake Unicorn Cheesecakes , and you guys seemed to like them as much as I do because they’ve been pretty popular.

So I thought it was time to revisit no-bake cheesecakes with these supremely adorable and waaaaay too irresistible Cheesecake Bites With Graham Cracker Crusts.

Photo of No-bake Cheesecake Bites With Graham Cracker Crust in a bowl. - 1

Photo of No-bake Cheesecake Bites With Graham Cracker Crust in a bowl. - 2

Why You Should Make These Cheesecake Bites Today

They’re completely adorable. Seriously, how cute are these!!??
Since these are no-bake, they’re basically fool-proof. No worrying about cracked cheesecakes or water baths with these bites. They’re simple and easy to throw together.
They’re incredibly good. The chocolate has the most satisfying snap when you bite into it. The cheesecake layer is creamy and lightly sweet. And the graham cracker crust is crumbly, buttery, and totally the best part.
They are the perfect freezer treat. Store them in your freezer and grab one whenever you need a little sweet pick me up.

Photo of No-bake Cheesecake Bites With Graham Cracker Crust stacked on a plate. - 3

Photo of No-bake Cheesecake Bites With Graham Cracker Crust stacked on a plate. - 4

Ingredient Notes

Heavy cream: This recipe won’t use a full carton of heavy cream. For storage tips and recipes to use up the leftovers, check out my post What to do With Leftover Whipping Cream .
Cream cheese: My go-to cream cheese brand for desserts is Philadelphia cream cheese . Make sure to allow enough time for your cream cheese to soften at room temperature. Cream cheese that’s too cold can leave cream cheese lumps in your cheesecake layer.
Refined coconut oil: The chocolate layer calls for refined coconut oil. This makes the chocolate easier to work with and creates a nicer texture to bite into. You can use unrefined coconut oil if that’s what you have on hand, but your cheesecakes will also taste slightly of coconut. You can also substitute the same amount of vegetable oil.

Step by step photo of No-bake Cheesecake Bites With Graham Cracker Crust being made. - 5

Step by step photo of No-bake Cheesecake Bites With Graham Cracker Crust being made. - 6

How to Make Cheesecake Bites

To make these cheesecake bites, you’ll need four(ish) things, a mini muffin pan (see recipe notes if you want to make these in a standard muffin tin), mini muffin liners , a handheld electric mixer , and optional pastry bag for quicker cheesecake piping.

Make the graham cracker crust: Stir together butter, graham cracker crumbs, and brown sugar. Press it firmly into lined mini muffin tins.
Make the cheesecake layer: Whip heavy cream into stiff peaks. In a separate bowl, beat together cream cheese, sugar, and vanilla extract, and then fold the whipped cream into the cream cheese mixture. Use a piping bag to pipe the cheesecake mixture over the graham cracker crust.
Make the chocolate topping: In a small bowl, stir together oil and chocolate and microwave until melted. Spoon chocolate over the cheesecakes.
Freeze bites until frozen solid and enjoy!

What’s the best way to make graham cracker crumbs?

The quickest way to make graham cracker crumbs is to pulse the crackers in your food processor, but for this amount of crumbs, I prefer to just put the graham crackers in a plastic bag and use a rolling pin or meat mallet to crush the crackers into a fine crumb.

I don’t have a mini muffin pan. Can I make these in a regular muffin/cupcake tin?

Yes! This recipe will make about 4 mini cheesecakes in a cupcake pan.

Do I have to use cupcake liners in my mini muffin tin?

YES!! Unless you’re using a flexible silicone pan, absolutely do not try to make these without cupcake liners. You will have an impossible time trying to get them out of the pan.

If really want to make these right now and you don’t have liners, you can cut thin strips of parchment paper and cross them in an X under the crust layer so you can grab the strips and pop the cheesecakes out once they’re frozen.

But it’s kind of fiddly and a pain, so I recommend just ordering some liners or grabbing some from the store first.

Can I double this recipe?

Yes you can. This recipe can be scaled up with no preparation changes needed. To change the recipe yield, hover over the serving size in the recipe card below or click if you’re on mobile, and slide the slider.

No-bake Cheesecake Bites Recipe Notes

If you don’t have heavy cream in your fridge, but you do have Cool Whip, you can cut the sugar in the cheesecake layer by half and replace the whipping cream with 2x the amount of Cool Whip.

Close up picture of one No-bake Cheesecake Bite. - 7

Close up picture of one No-bake Cheesecake Bite. - 8

More Frozen Treats

Banana Milkshake
Chocolate Pudding Pops ,
Two-ingredient Cookies and Cream Popsicles
Red Wine Popsicles

More Cream Cheese Recipes

Easy Cheesecake
No-bake Pumpkin Marshmallow Cheesecake

Square photo of No-bake Cheesecake Bites with Graham Cracker Crust in a bowl. - 9

Ingredients

Special Equipment

▢ Mini muffin tin
▢ Mini muffin liners
▢ Handheld electric mixer
▢ Piping bag or disposable plastic bag optional*

Graham Cracker Crust

▢ 2 tablespoons ( 28g ) salted butter
▢ 1/2 cup graham cracker crumbs* 3 to 4 full graham cracker sheets
▢ 1 heaping tablespoon ( 16g ) brown sugar

Cheesecake Layer

▢ 3 tablespoons heavy cream
▢ 3 ounces cream cheese softened
▢ 2 heaping tablespoons ( 32g ) granulated sugar
▢ 1/2 teaspoon vanilla extract

Chocolate Topping

▢ 1/2 cup ( 3oz ) chopped semi-sweet chocolate (good quality chips are fine)
▢ 2 teaspoons refined coconut oil or vegetable oil

Instructions

Line your mini muffin pan with 16 liners and clear enough space in your freezer to fit the pan.
In a medium, microwave-safe bowl, melt butter. Stir in graham cracker crumbs and brown sugar until mixture begins to clump. Drop a heaping teaspoon of the crust into each of the prepared muffin cups. If there are leftover crumbs, distribute them between the cups (or eat them 😉 ). Use the top of a wooden spoon or bottom of a shot glass to firmly pack the crumbs into the cups.
Pour heavy cream into a small bowl and use a handheld electric mixer, starting on low, working up to high to beat cream until stiff peaks form.
In a medium bowl, combine softened cream cheese, sugar, and vanilla. Beat until well-mixed and fluffy.
Fold whipped cream into cream cheese mixture until no streaks remain, being careful not to deflate the whipped cream as best you can. Transfer mixture to a piping bag or disposable plastic bag and snip off a corner of the bag. Use the bag to pipe the cheesecake mixture into the muffin cups, filling them about 3/4 of the way full and smoothing the top of each cheesecake as you go.
Place cheesecakes in the freezer and freeze for 10 to 15 minutes, until just set.
In a small, microwave-safe bowl, combine chocolate and coconut oil. Microwave for 30 seconds and stir until smooth. If necessary, microwave in 15-second increments until melted. Use a teaspoon to drop spoonfuls of chocolate over the cheesecakes until all the tops are covered and chocolate is gone.
Freeze for 3 to 4 hours until completely solid. Remove cheesecakes from tray (leave wrappers on) and store in an airtight container or freezer bag in the freezer for up to a month.
Enjoy!

Notes

Here’s how to make the best cinnamon toast ever.

A few months ago, I saw a restaurant photo on Instagram of a slice of cinnamon toast with the most gorgeous caramelized layer of cinnamon sugar over the top, and I immediately set about trying and recreate it at home.

After a bit of trial and error, friend, I’d like to introduce you to the best cinnamon toast I’ve ever eaten.

It’s so good, and I’m so excited for you to give it a try.

Cinnamon toast slices on a white plate. - 10

Cinnamon toast slices on a white plate. - 11

Why is this toast so good?

The classic cinnamon sugar toast a lot of us grew up with is toasted bread, topped with butter, sprinkled with cinnamon sugar , and done. And it’s completely delicious.

But this cinnamon toast, this toast takes the whole cinnamon toast experience up about seven notches.

Instead of adding cinnamon sugar to the bread after cooking, this method uses a paste of butter and cinnamon sugar over uncooked bread which is then baked in the oven and broiled.

Cooking the cinnamon sugar mixture onto the toast creates a fantastic caramelized crust over the bread while the butter seeps down into it so you get this absolutely irresistible crispy, sweet, and buttery combo when you take a bite.

I found variations of this recipe around the internet, but I believe the cooking method was popularized by the Pioneer Woman. Her recipe uses two sticks of butter and an entire loaf of bread though, so today I’m sharing a scaled-down cinnamon sugar toast recipe with you.

Ingredient Notes

Salted room temperature butter: You’ll need to use well-softened butter in this recipe, otherwise mixing it with the cinnamon and sugar will be a challenge and it won’t spread nicely on the bread without tearing it. I call for salted butter here, but if you typically use unsalted butter, not a problem, just add 1/8 teaspoon table salt along with the sugar.
Granulated sugar: This recipe calls for granulated sugar, but if you want to mix things up, you can use a 50/50 mix of white granulated sugar and brown sugar for a bit of added molasses flavor.
Bread: Most sliced sandwich breads will work just fine here. I used a thick-sliced brioche loaf for the toast in the photos, but plain old white bread will do. Hearty wheat bread is also quite good as a base for cinnamon sugar toast and is what I always used as a kid.

How to Make Cinnamon Toast

This is a quick overview of how to make cinnamon toast in the oven with extra tips and tricks. For the full printable recipe, scroll down to the recipe card below.

Combine together softened butter, sugar, cinnamon, and vanilla. Use a fork to stir until the mixture forms a paste that is uniform in color.

Collage photo of cinnamon sugar butter for cinnamon toast being made. - 12

Collage photo of cinnamon sugar butter for cinnamon toast being made. - 13

Divide the cinnamon butter mixture evenly between the pieces of bread and spread it over the slices from edge to edge. Place the slices on an ungreased, unlined baking sheet. (Don’t use parchment paper or a silicone baking mat because they can’t be used under the broiler.)

Collage photo of cinnamon toast being made. - 14

Collage photo of cinnamon toast being made. - 15

Place the baking sheet on the top or center rack of your oven (you want it in the top half of your oven, but at least 5 inches from the broiler so your bread doesn’t burn).
Bake for 10 minutes and then switch your broiler on high and toast for 1 to 2 minutes, until top is bubbly and toast is fully crispy. DO NOT walk away from your toast under the broiler, as it can start to burn in seconds.

Allow the toast to cool slightly, slice, and enjoy!

Variations

Spice Things Up: For a more complex flavor experience, try mixing a generous pinch of nutmeg or a little orange zest (about 1 very loosely packed teaspoon) into the cinnamon and butter mixture.
Crispier Toast: If you like your toast quite crispy all the way through, crank up the heat and bake it at 400°F for 8 to 10 minutes (depending on how thick your bread is).

Cinnamon toast sliced into triangles. - 18

Cinnamon toast sliced into triangles. - 19

How can I soften my butter more quickly?

If you’re in a hurry, you can quickly soften your butter by cutting it into quarters and microwaving it in 4 to 5-second intervals until it softens slightly but does not become melty. Once it’s soft enough to smash with a fork, it’s good to go.

Can I make this without using my broiler?

If you can’t/don’t want to use your broiler, you can skip the final broiling step, the sugar just won’t be quite as caramelized.

Simply make the recipe according to the instructions and bake the bread an additional minute or two until it reaches your desired level of crispiness (since you can’t judge by color, squeeze the slices to check to see how toasted they are getting).

Can I make cinnamon toast without using the oven?

Yes and no. If you don’t have access to an oven, you can make fantastic classic cinnamon toast without one, but you can’t make this cinnamon toast.

To make classic cinnamon toast, use the same ingredient amounts but toast your bread in a toaster and generously butter each piece of bread. Mix sugar and cinnamon together to make cinnamon sugar and sprinkle it over the top of your buttered toast.

Cinnamon sugar toast on a plate with fruit. - 20

Cinnamon sugar toast on a plate with fruit. - 21

Can I freeze cinnamon toast?

I don’t recommend baking the toast ahead of time and freezing it, but you can freeze the toast before baking so it’s ready to go right into the oven on busy mornings.

To prep the toast for freezing , make the recipe as instructed and once the bread is spread with the cinnamon butter mixture, place it on a plate or baking sheet that will fit in your freezer and freeze about 20 minutes, until the top is mostly frozen (if the top is frozen, it won’t stick to other things when stacked for freezing).

Place slices of parchment paper between the slices and freeze in a freezer bag for up to 2 months. When you’re ready to cook your toast, preheat the oven to 350°F and bake frozen toast on a baking sheet for 10 to 12 minutes or until toasted. Broil for an additional 1 to 2 minutes and enjoy!

More Sweet Breakfast Ideas

Small-batch Cinnamon Rolls
Small-batch Cream Scones
Homemade Mocha
Banana Pancakes for Two

Cinnamon toast sliced into triangles. - 22

Ingredients

▢ 4 slices sandwich bread
▢ 1/4 cup ( 56g ) salted butter softened*
▢ 1/4 cup ( 50g ) granulated sugar
▢ 1 teaspoon ground cinnamon
▢ 1/2 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F. Place your bread on a broiler-safe ungreased, unlined baking sheet.
In a medium bowl, combine softened butter, sugar, cinnamon, and vanilla. Use a fork to stir until the mixture forms a paste that is uniform in color.
Divide the cinnamon butter mixture evenly between the pieces of bread and spread it over the slices from edge to edge, completely covering each piece.
Place baking sheet on the top or center rack of your oven (you want it in the top half of your oven, but at least 5 inches from the broiler so your bread doesn’t burn). Bake for 10 minutes or until bread is lightly crispy.
Turn the broiler on high and broil toast until cinnamon sugar is bubbling, 1 to 2 minutes. If at any time the edges of your toast begin to burn, pull them out of the oven. DO NOT walk away from your toast under the broiler and watch it closely.
Allow the toast to cool slightly, slice, and enjoy!

Notes

Recipe Adapted From The Pioneer Woman

This thick and sweet homemade teriyaki sauce recipe is quick, foolproof, and so, so good.

Today I’m sharing a stand-alone recipe for my absolute favorite teriyaki sauce. If you’ve ever wanted to make your own teriyaki sauce at home or haven’t quite found your perfect recipe, give this one a try.

You can make it in about 15 minutes, and it’s perfect as a thick and sweet glaze or as a marinade.

Picture of thick homemade teriyaki sauce being poured into a jar. - 23

What is teriyaki sauce?

Traditional teriyaki sauce is a mix of soy sauce, sugar, and sake and/or mirin. In Japanese, teriyaki actually refers not to the sauce, but to a cooking method where meat is broiled or grilled and brushed with or marinated in this mixture.

Thick and Sweet Teriyaki Sauce

This teriyaki sauce is much thicker and syrupy than traditional teriyaki sauces (think the consistency of Panda Express teriyaki sauce). So while it’s not exactly authentic, it does create an absolutely amazing glaze over chicken and other meats and is thick enough to make an excellent dipping sauce.

Photo of homemade teriyaki sauce being spooned over chicken thighs. - 24

Photo of homemade teriyaki sauce being spooned over chicken thighs. - 25

Homemade Teriyaki Sauce Ingredients

This recipe calls for eight ingredients: soy sauce, mirin, rice wine vinegar, granulated and brown sugar, garlic powder, ground ginger, and cornstarch.

You probably already have most of these ingredients on hand, but unless you do a lot of Japanese cooking, you might not be familiar with mirin and rice wine vinegar.

Mirin: Mirin is a slightly sweet Japanese wine and helps to give the sauce its tangy umami flavor. It’s readily available online , and (at least here in California) you can find it in the Asian section of your grocery store for less than $3 (it might be labeled Aji-mirin). In a pinch, you can use sherry or Marsala in its place or omit it completely, but if you can get your hands on some, use it. You won’t be sorry.
Rice Wine Vinegar: Rice wine vinegar, AKA rice vinegar gives the sauce a little acidic bite. You should be able to find it with the other vinegars at your local grocery store ( or online ), but apple cider vinegar works well as a substitute. If you’d like to use white distilled vinegar, which has a harsher taste, cut the amount used in half.

How to Make Homemade Teriyaki Sauce

Once you’ve assembled your ingredients, you’ve done the most difficult part of this recipe. When it comes to actually making the sauce, you’re basically just stirring the ingredients together.

First, you’ll whisk together a little water and cornstarch. Whisking your cornstarch with water before adding it to the rest of the ingredients will prevent cornstarch lumps from forming, and the mixture will help thicken the sauce.
Then you’ll combine the cornstarch mixture and all the other ingredients in a medium pot and bring to a simmer. Heads up, keep a close eye on your sauce when it starts to steam. This sauce can boil over very quickly once it starts to simmer, so be ready to turn down the heat.
Simmer, stirring occasionally, until sauce is thickened and syrupy. Depending on the size of the pot you’re using, this will take 5 to 10 minutes.
Then let it cool slightly (it will thicken further as it cools) and use or store in an airtight container in the refrigerator.

Uses for Teriyaki Sauce

Some of my favorite uses for this Teriyaki Sauce are:

Teriyaki Chicken (of course)
Teriyaki Beef
Dipping sauce for chicken strips
Teriyaki Sliders
Teriyaki Burgers

Is teriyaki sauce same as soy sauce?

No. Soy sauce is an ingredient in teriyaki sauce, but they have very different flavors and cannot be used interchangeably. Soy sauce is very salty and quite thin where this teriyaki sauce is sweet and syrupy.