Love cheesecake? Our No-Bake Raspberry Cheesecake Bites recipe is a must try. They’re so cute and tasty!
What do I need ?
Original recipe yields 30 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
3 Tbsp. sugar
1-1/2 cups raspberries
1 cup thawed Cool Whip Whipped Topping
3/4 cup graham crumbs
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How do I make it ?
Mix cream cheese and sugar in medium freezerproof bowl until blended. Stir in raspberries, then Cool Whip. Freeze 2 hours.
Place graham crumbs in small bowl. Roll cream cheese mixture into 30 balls, using about 1 Tbsp. for each. Roll, 1 at a time, in graham crumbs until evenly coated; place on parchment-covered rimmed baking sheet.
Freeze 2 hours or until firm.
Kraft Kitchen Tips!
Substitute shredded coconut, multi-coloured or chocolate sprinkles, or chocolate cookie crumbs for the graham crumbs.
How to Store
Store in airtight container in freezer up to 2 months. Let stand at room temperature, or in refrigerator, about 5 min. before serving to soften slightly.
Place in small candy liners, then arrange on a tiered platter.
Calories From Fat
% Daily Value
Fat 3.5 g
Saturated fat 2 g
Cholesterol 10 mg
Sodium 55 mg
Carbohydrate 5 g
Fibre 1 g
Sugars 3 g
Protein 1 g
30 servings, 1 ball (17 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.