No-Bake Christmas Cheesecake Bites
Round vanilla cookies form the base of these no-bake bites, with a swirl of white cheesecake filling and a fresh strawberry piece on each one. Unlike rolled cheesecake balls, the golden cookie edges stay visible. Whipped cream makes the filling light, but it needs to be chilled until it holds a piped ridge. Add the strawberries close to serving so their juice does not mark the filling.
Ingredients
- 12 round vanilla wafers or similar small, round vanilla cookies
- 8 ounces full-fat cream cheese, softened (225g)
- 1/2 cup powdered sugar (about 60g)
- 1 teaspoon vanilla extract
- 1/2 cup cold heavy whipping cream (120ml)
- 6 medium fresh strawberries, cut into 12 small pieces
Optional: A small pinch of holiday sprinkles for serving.
How to Make No-Bake Christmas Cheesecake Bites
- Beat the cream cheese: Let the cream cheese soften until it yields easily when pressed. Beat it with the powdered sugar and vanilla until smooth, with no visible lumps.
- Whip the cream: In a separate clean, cold bowl, whip the heavy cream to soft-to-medium peaks. It should look billowy and hold a peak briefly without becoming stiff or dry.
- Fold and chill: Gently fold the whipped cream into the cream cheese mixture until no streaks remain. Cover and refrigerate for about 30 to 60 minutes, checking after 30 minutes. The filling is ready when it feels cool and holds a ridge when lifted with a spatula. If it spreads, chill it longer.
- Pipe onto the cookies: Arrange the cookies in a single layer on a plate or rimmed tray that fits in the refrigerator. Transfer the filling to a piping bag fitted with a large star or round tip. Pipe a swirl onto each cookie, leaving some golden edge visible. Alternatively, use a spoon to make neat mounds.
- Chill and top: If the filling needs to firm up after piping, refrigerate the bites for another 30 to 60 minutes. Shortly before serving, cut the strawberries into small pieces, blot excess moisture, and place one piece on each bite. Add a few sprinkles if using. Keep refrigerated until serving.
Makes 12 bites. Prep time is about 25 minutes, with no cooking time. Allow about 1 hour 25 minutes total, or longer if the filling needs additional chilling.
How to Keep the Filling Smooth and Easy to Pipe
Softened cream cheese beats smooth before the whipped cream goes in; cold cream cheese can leave lumps. Whip the cold cream separately, then fold it in gently to keep the filling light. Use its texture, not just the clock, to judge when to pipe: a swirl should hold its ridges rather than spread across the cookie.
Make-Ahead and Storage
The filling can be made ahead and kept covered in the refrigerator. If it becomes too firm to pipe, let it soften slightly. For the best cookie texture, pipe the bites closer to serving; moisture from the filling will gradually soften the bases. If chilling assembled bites for more than a short time, cover them loosely without touching the filling.
For the freshest appearance, add the cut strawberries shortly before serving. Store leftovers in an airtight container in the refrigerator. The cookies and fruit look their best the same day or within 1 to 2 days, though leftovers can be kept for about 3 to 4 days with softer bases and wetter berries. Freezing is not recommended because thawing can affect both the strawberries and the cookies.
For another holiday dessert, try Hot Chocolate Cookies with Marshmallow Topping.
Nutrition
Approximate nutrition per bite, based on 12 bites: 140 calories, 2g protein, 10g fat, and 7g carbohydrates. Per 100g: about 320 calories, 4g protein, 24g fat, and 16g carbohydrates. Values vary with the cookies and portion sizes.
No-Bake Christmas Cheesecake Bites
Equipment
- Electric mixer
- Mixing bowls
- Spatula
- Piping bag and tip
- Refrigerator-safe tray
Ingredients
- 12 round vanilla wafers or similar small, round vanilla cookies
- 8 ounces full-fat cream cheese, softened (225g)
- 1/2 cup powdered sugar (about 60g)
- 1 teaspoon vanilla extract
- 1/2 cup cold heavy whipping cream (120ml)
- 6 medium fresh strawberries, cut into 12 small pieces
- Small pinch of holiday sprinkles, optional
Instructions
- Beat the softened cream cheese with the powdered sugar and vanilla until smooth.
- In a separate clean, cold bowl, whip the heavy cream to soft-to-medium peaks.
- Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
- Cover and refrigerate for 30 to 60 minutes, checking after 30 minutes. Chill until the filling is cool and holds a ridge when lifted with a spatula.
- Arrange the cookies in a single layer on a refrigerator-safe tray.
- Transfer the filling to a piping bag fitted with a large star or round tip, then pipe a swirl onto each cookie, leaving some cookie edge visible. Alternatively, spoon neat mounds onto the cookies.
- If needed, refrigerate the piped bites for another 30 to 60 minutes to firm the filling.
- Shortly before serving, blot excess moisture from the strawberry pieces and place one on each bite. Add sprinkles if using, and keep refrigerated until serving.
Tips
- Soften the cream cheese before beating to help prevent lumps.
- Whip the cream separately, then fold it in gently to keep the filling light.
- Judge the filling by its texture: it should hold piped ridges without spreading.
- Blot the strawberry pieces and add them shortly before serving to help prevent juice marks.