Freezer Berry Cheesecake Bites

Name: Freezer Berry Cheesecake Bites
Prep time: 15 min
Total time: 15 min
Yield: 24 servings
Cuisine: American
Ingredients: 8 oz (227 g) cream cheese, softened, at room temperature; ¾ cup (177 ml) sweetened condensed milk; ¾ cup (85 g) graham cracker crumbs, finely crushed; 3 tablespoon (43 g) unsalted butter, melted, melted; ¾ cup (110 g) fresh mixed berries (blueberries, raspberries, or strawberries, chopped), at room temperature or thawed, lightly crushed; ½ teaspoon (2½ ml) vanilla extract; pinch fine sea salt

From the MyKitchenBank Kitchen

No-churn frozen cheesecake bites with a graham cracker crust, creamy center, and fresh berry swirl. These require just five ingredients and no baking—simply mix, press, freeze, and enjoy. Perfect for make-ahead entertaining or quick frozen treats that taste like indulgent cheesecake without the effort.

Prep: 15 min
Cook: —
Wait: 4 hr
Total: 4 hr 15 min
Makes: 24 bites (two 12-bite batches)

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Steps

Before you start

Soften cream cheese at room temperature for 20–30 minutes so it mixes smoothly
Line a 12-cup muffin tin with paper liners
Have berries at room temperature or thawed if frozen

1
Make the crust
- In a small bowl, combine 3/4 cup (85 g) graham cracker crumbs with 3 tablespoons (43 g) melted unsalted butter and a pinch of salt.
- Stir until the mixture resembles wet sand.
- Divide evenly among 12 paper-lined muffin cups, pressing gently into the bottom of each to form a thin, even crust.
- Freeze for 10 minutes while you prepare the filling.
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Ready when: Crust is level and firm to the touch
Tip: Press the crust with the bottom of a measuring cup for uniform thickness and easier filling.
2
Mix the filling
- In a medium bowl, whisk together 8 oz (227 g) softened cream cheese, 3/4 cup (177 ml) sweetened condensed milk, 1/2 teaspoon (2.5 ml) vanilla extract, and a pinch of salt until completely smooth and no lumps remain.
- Fold in 3/4 cup (110 g) lightly crushed fresh berries until evenly distributed throughout but still visible.
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Ready when: Mixture is smooth with no streaks and berries are folded throughout
Tip: Don't overmix after adding berries—fold gently to keep them from turning the filling solid pink.
3
Fill and freeze
- Spoon the cheesecake filling evenly over each crust, filling each muffin cup almost to the top.
- Smooth the tops gently with the back of a spoon.
- Place the entire muffin tin in the freezer for at least 4 hours, or until the bites are completely solid and firm to the touch.
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Ready when: Bites are completely frozen and do not jiggle or dent when pressed
Tip: For best results, freeze overnight or for up to 12 hours so the bites hold their shape when removed.
4
Remove and serve
- Pop each bite gently from its liner by peeling back the paper or pushing from underneath.
- Serve immediately straight from the freezer, or let sit at room temperature for 2–3 minutes if you prefer a slightly softer texture.
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Ready when: Bites release cleanly from liners
Tip: If liners stick, run warm water briefly over the outside of the tin to soften them slightly.

Good to know

Tips

Softening cream cheese fully ensures no lumps in the filling. If it's still cold, the mixture will be grainy.
For a deeper berry flavor, lightly crush the berries by hand before folding in—this releases some juice without turning the filling muddy.
These bites are best eaten straight from the freezer within 5 minutes of removal so the filling stays frozen and creamy.
Double the recipe to fill 24 cups—simply double all ingredients and freeze in two batches.

Make ahead

Prepare up to 5 days ahead. Freeze in the muffin tin, then transfer to an airtight container or freezer bag once solid to save space.

Storage & reheating

Freezer: up to 2 weeks in an airtight container or freezer bag. Refrigerator: not recommended (they will lose their frozen texture). Room temperature: serve within 5 minutes or they will melt. Reheat: not applicable—these are best eaten frozen straight from the freezer.

Substitutions

fresh mixed berries (blueberries, raspberries, or strawberries, chopped) → Frozen berries, thawed and drained. Thaw completely and drain excess liquid to avoid a watery filling. Pat dry before folding in.
graham cracker crumbs → Digestive biscuit crumbs or vanilla wafer crumbs. Use equal weight. Digestives are slightly sweeter; vanilla wafers pair well with berry flavors.
fresh mixed berries (blueberries, raspberries, or strawberries, chopped) → Berry jam or compote (about 1/3 cup / 80 ml). Swirl jam into the filling instead of folding—reduces moisture and intensifies flavor. Use 2–3 tablespoons per bite.
sweetened condensed milk → Heavy cream whipped with 2 tablespoons honey or powdered sugar. Fold whipped cream into the cream cheese mixture instead of condensed milk for a lighter, airier texture.