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Creamy No-Bake Zucchini Cheesecake Bites (Easy 10-Min Recipe)

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These creamy no-bake zucchini cheesecake bites are a quick and easy dessert that secretly packs a vegetable. With a silky smooth texture and a buttery graham cracker crust, they are perfect for hot days when you want a cool, guilt-free treat.

Ingredients

Scale
  • 1 cup graham cracker crumbs (about 8 full sheets, crushed finely)
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar (optional)
  • Pinch of salt
  • 8 ounces cream cheese, softened to room temperature
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup finely grated zucchini (about 1 medium zucchini, squeezed dry)
  • 1/2 cup heavy cream, cold
  • 1 tablespoon lemon juice (fresh)
  • 1/4 cup heavy cream, whipped to soft peaks (for topping)
  • 1 tablespoon powdered sugar (for topping)
  • 1/4 teaspoon vanilla extract (for topping)
  • Lemon zest or thin lemon slices for garnish

Instructions

  1. Prepare the zucchini: Wash and dry the zucchini. Trim off the ends. Using a box grater, grate the zucchini into a bowl. You should have about 1 cup of grated zucchini. Place the grated zucchini in the center of a clean kitchen towel or several layers of paper towels. Gather the edges and twist, squeezing firmly to remove as much liquid as possible. Set aside.
  2. Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir with a fork until the mixture looks like wet sand and holds together when pressed. Divide the mixture evenly among 12 muffin cups (about 1 heaping tablespoon each). Press down firmly with your fingers or the bottom of a small glass. Place the muffin tin in the refrigerator while you prepare the filling.
  3. Whip the cream: In a small bowl, pour the cold heavy cream. Using an electric mixer, whip on medium-high speed until soft peaks form, about 2 to 3 minutes. Set aside in the refrigerator.
  4. Make the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 1 minute. Add the powdered sugar, vanilla extract, and lemon juice. Beat until well combined, scraping down the sides of the bowl as needed. Add the squeezed, grated zucchini and beat on low speed until fully incorporated.
  5. Fold in the whipped cream: Remove the whipped cream from the refrigerator. Using a spatula, gently fold the whipped cream into the cream cheese mixture until no white streaks remain.
  6. Assemble the bites: Remove the muffin tin from the refrigerator. Spoon the cheesecake filling evenly over the crusts, dividing it among all 12 cups. Smooth the tops with the back of a spoon or a small offset spatula.
  7. Chill: Place the muffin tin in the refrigerator, uncovered, for at least 4 hours, preferably overnight.
  8. Garnish and serve: Once fully set, remove the bites from the muffin tin. Top each bite with a dollop of sweetened whipped cream and a sprinkle of lemon zest. Serve cold straight from the fridge.

Notes

Squeeze the zucchini very dry to prevent a runny filling. Use room temperature cream cheese for a smooth texture. Chill for at least 4 hours, preferably overnight, for best results. These bites can be frozen for up to 2 months.

Nutrition

Keywords: no-bake cheesecake, zucchini dessert, healthy dessert, easy dessert, summer dessert, cream cheese bites

Find it online: https://grubella.com/creamy-no-bake-zucchini-cheesecake-bites-easy-10-min-recipe/