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No-bake cheesecake bites with creamy filling in crispy phyllo dough shells, topped with raspberries, kiwis, and a dusting of powdered sugar.
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Looking for an easy yet impressive dessert? These no-bake cheesecake bites are the perfect choice. With a creamy filling in crispy phyllo shells topped with fresh fruit, they’re both decadent and simple.
These mini cheesecakes are great for any party or family gathering. They’re quick to make and don’t require any baking, making them a light and refreshing dessert that everyone will enjoy!
Ingredient Notes
Here are the simple ingredients you’ll need. Read on for a few notes.
- Cream cheese – regular cream cheese. However, you can substitute reduced fat if you’d like.
- Powdered sugar – confectioners’ sugar.
- Cream – heavy whipping cream.
- Vanilla – pure vanilla extract.
- Raspberries – fresh whole raspberries.
- Kiwis – sliced and quartered.
- Phyllo cups – mini phyllo pastry shells found in the freezer section of the grocery store. They usually come in boxes of 15, though this may vary by brand.
Note on fruit: you can use any fruit in bite-sized pieces that you’d like. We use raspberries and kiwis for the holidays, and in spring, we like to use blueberries and raspberries.
Supplies
Here’s what you’ll need to make this recipe:
- Cutting board and knife
- Medium mixing bowl and electric hand mixer
- Measuring cups and spoons
- Piping bag and 1M piping tip
- Serving platter
Let’s Make Mini Cheesecakes
Follow the simple steps below to make these delicious no-bake desserts.
1
Set out cream cheese. Cut Kiwis.
Let your cream cheese soften. Wash the raspberries and slice the kiwis, then quarter each slice.
2
Make cheesecake filling.
In a medium mixing bowl, blend the softened cream cheese, powdered sugar, heavy whipping cream, and vanilla.
3
Fill piping bag. Pipe each phyllo cup.
Prep your piping bag with a 1M piping tip (or your preferred tip). Add the cheesecake filling to the piping bag (we recommend this mess-free trick). Pipe the filling into each phyllo shell.
4
Top with fruit. Chill.
Carefully add one raspberry and one kiwi piece to the top of each cheesecake bite. Chill in the fridge until ready to serve.
5
Dust with Powdered Sugar. Serve.
Right before serving, dust each cheesecake bite with powdered sugar. This step is optional, but we love the extra touch it adds. Serve and enjoy! (Because this dessert includes cream cheese, don’t leave it out at room temperature for more than 2 hours.)
Why You’ll Love This Recipe
- Effortlessly impressive: With no baking involved, you can easily create a dessert that’s both beautiful and delicious. Perfect for holidays, baby showers, bridal showers, and special celebrations.
- Customizable: Swap the fruit for your favorites to match any season or occasion. Whether it’s summer berries, fall apples, or tropical fruits, you can mix and match to make these bites your own!
Frequently Asked Questions
Here are answers to commonly asked questions about these mini cheesecakes.
Can I use different fruit toppings?
Absolutely! You can use any fruit you like, such as blueberries, strawberries, or mango.
How should I store leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. The phyllo shells will soften.
Can I make these cheesecake bites ahead of time?
Yes, you can prepare a few hours in advance and store them in the fridge until ready to serve. Dust with powdered sugar right before serving. (Preparing them the day before may result in soft phyllo cups.)
No-Bake Cheesecake Bites
Creamy cheesecake filling nestled in crispy phyllo dough shells, topped with fresh raspberries and kiwis, and dusted with powdered sugar.
- Total Time: 25 minutes
- Yield: 30 bites 1x
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup heavy whipping cream
- 2 tsp vanilla extract
- 30 mini phyllo pastry shells
- 30 raspberries
- 30 kiwi pieces (sliced, quartered – about 3 to 4 kiwis)
Instructions
- Set out cream cheese. Cut kiwis. Set your cream cheese out to soften. Wash your raspberries and cut the kiwis into slices and then quarter each slice.
- Make cheesecake filling. In a medium mixing bowl, blend the softened cream cheese, powdered sugar, heavy whipping cream, and vanilla.
- Fill piping bag. Pipe each phyllo cup. Prep your piping bag with a 1M piping tip (or your preferred tip). Add the cheesecake filling to the piping bag (we recommend this mess-free trick). Pipe the filling into each phyllo shell.
- Top with fruit. Chill. Carefully add one raspberry and one kiwi piece to the top of each cheesecake bite. Chill in the fridge until ready to serve.
- Dust with powdered sugar. Serve. Right before serving, dust each cheesecake bite with powdered sugar. This step is optional, but we love the extra touch it adds. Serve and enjoy!
Notes
- Soften cream cheese: Make sure to soften the cream cheese before mixing to get a smooth filling.
- Storage: Since this dessert contains cream cheese, do not leave it out at room temperature for more than 2 hours. Store any leftover cheesecake bites in an airtight container in the fridge for up to 2 days. The phyllo shells will soften over time, but the flavor will remain delicious!
- Variations: Feel free to switch up the fruit based on what’s in season or your preferences. Try strawberries, blueberries, mango, or even a mix of tropical fruits. For an extra twist, you can add a little lemon zest or a dash of cinnamon to the filling.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 221
- Sugar: 24 g
- Sodium: 39.7 mg
- Fat: 5.2 g
- Saturated Fat: 2.1 g
- Carbohydrates: 44.5 g
- Protein: 4.2 g
- Cholesterol: 9.9 mg
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