3 Ingredients No Bake Mini Cheesecakes

3 Ingredients No Bake Mini Cheesecakes

Six amazing flavors, mini no bake cheesecakes! I couldn’t decide which flavor to make so, I ended up making 6 different flavors! 6 is better than 1! I used roasted pistachios, candied pineapples, sprinkles, biscoff cookies, blanched almond flour, and of course Oreo cookies, can’t forget that one! They all taste absolutely delicious. But, to my surprise, biscoff cookie flavor won my heart like 110% Feel free to use any flavor your heart desires, I bet it will be amazing. And did I mention that you only need 3 Ingredients to make the cheesecake? What?!! I know! Right?! Better believe it!

3 Ingredients No Bake Mini Cheesecakes

Try these cuteness overload cheesecake bites. No bake and 3 ingredients ONLY!
Prep Time10 mins
Total Time1 hr 20 mins
Course: Dessert, Snack
Cuisine: American
Keyword: 3 ingredients only, Mini cheesecakes bites
Servings: 2 people
Author: Dhin of gemframboise.com


Cheesecake Bites

  • 100 g white chocolate
  • 100 g cream cheese
  • 1/2 - 1 tsp. lemon juice

Recommended Flavors

  • Roasted Pistachios
  • Candied Pineapples
  • Biscoff Cookies
  • Sprinkles
  • Blanched Almond Flour
  • Oreo Cookies


  • Finely chop white chocolate.
  • Pour some hot water in a saucepan. Add a clean bowl on top.
  • Transfer finely chopped white chocolate into the bowl.
  • Stir white chocolate until creamy and melted.
  • In a separate bowl, soften cream cheese.
  • Combine softened cream cheese and melted white chocolate together.
  • Add lemon juice and stir.
  • Cover with plastic wrap.
  • Put in freezer for 25-30 minutes.
  • Scoop cheesecakes onto a plate lined with parchment paper. It should be soft but firm in texture.
  • Cover cheesecakes with plastic wrap and put it back in freezer for 30 minutes or until it firms up.
  • Using your hands, shape cheesecake into a round ball.
  • Gently dust or cover cheesecake with your desired flavors.
  • Cover again with plastic wrap and freeze for another 15 minutes.
  • Serve chilled.


1. Taste test cheesecake when adding lemon juice, add more or less per your liking.
2. Use a small ice cream scooper to form it like mini balls.
3. If cheesecake becomes too hard in the freezer, just leave it outside on the table and let it soften room temperature.
4. Refrigerate leftover cheesecake balls and consume within 3 days. You can also store in the freezer for 2 weeks

WATCH The Mini No Bake Cheesecake Bites Step-By-Step Video Tutorial: 

Thank You For Stopping By 💗
Hi and welcome to Gem Framboise!
My name is Dhin. I'm delighted that you are here to join me in cooking delicious food and baking adorable pastries. Working in the kitchen became my therapy when the pandemic struck all of us. Join me on my journey, one bite at a time.

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