Tiny, creamy, and totally fuss-free — these no-bake cheesecake bites come together in minutes and make the perfect grab-and-go dessert for parties, showers, or afternoon tea. Crisp mini shells meet a light, dreamy cheesecake filling and a pop of fresh berries on top. Ready? Let’s fill some cups.
Whip the cream. Chill your bowl if you can, then beat the heavy cream until it holds stiff peaks. Set aside.
Blend the base. In a separate bowl, beat the softened cream cheese with the sugar and vanilla until smooth and lump-free. Scrape the sides so it’s silky.
Fold gently. Add the whipped cream to the cream-cheese mixture and fold with a spatula until evenly combined — keep it airy.
Pipe or spoon. Transfer the filling to a piping bag (or a zip-top bag with the corner snipped) and fill each mini shell. Aim for a neat, generous dollop.
Top with berries. Press a raspberry or a couple of blueberries onto each filled shell for color and brightness.
Chill before serving. Refrigerate the assembled bites for at least 30–60 minutes so the filling firms up.
Prep tip: You can make the filling a day in advance. Store it in the fridge in an airtight container (or keep it in the piping bag). Pipe into shells just before serving to keep them crisp.
Freezing: Freeze the filling (not the filled shells) in a freezer bag for up to a month. Thaw in the fridge before piping.
Hold time: Once filled, keep refrigerated and serve within 2–3 days.
Quick tip: If you’d like crunchier shells, fill them moments before guests arrive. FYI — these vanish fast, so maybe make extra.