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A single mini cheesecake coated in cranberries and pistachios over a small serving plate. A tea towel is around it with scattered pistachios.

Mini Cheesecake Bites with Pistachios and Cranberries

I’ve got your perfect holiday dessert, and you don’t even need to turn on your oven! These Mini Cheesecake Bites with Pistachios and Cranberries are tiny, heavenly bites of the holidays!
Course Dessert, holiday, holidays
Cuisine American
Keyword cheesecake bites, Mini Cheesecakes, no bake cheesecake
Prep Time 10 minutes
Chilling Time 15 minutes
Total Time 20 minutes
Servings 24 Bites
Calories 139 kcal
Author Mahy


  • 400 grams Cream Cheese PHILADELPHIA at Room temperature, light, regular or a mix of both
  • 1 cup confectioners sugar
  • 1 teaspoon vanilla
  • pinch of salt
  • 3 tablespoons heavy whipping cream 35%
  • 1/3 cup cranberry sauce or your favorite preserves/sauce


  • 1 cup pistachios shelled and unsalted
  • 1 cup dried cranberries
  • 1 cup white chocolate chunks


  1. In a large bowl, add the cream cheese. Use an electric mixer and mix for 2 minutes until soft. Add the remaining ingredients except for the cranberry sauce.
  2. Mix the no-bake cheesecake batter for 3-5 minutes until fluffy. Add in the cranberry sauce and switch to a spatula. Fold in the sauce carefully, allowing for streaks of sauce in the batter.
  3. Chill this mixture for 30 minutes in the freezer.
  4. Prepare a baking sheet, line it with parchment paper and choose an ice cream scoop that fits the size you prefer.
  5. Remove the chilled mixture and scoop out bites of mini cheesecake onto the parchment lined baking sheet.
  6. When you’re done with all the batter, chill it for an extra 30 minutes in the freezer while you prepare the coating.
  7. For the coating: add all ingredients in a food processor and pulse to the desired size. The smaller the size, the easier they will stick to your cheesecake bites.
  8. Remove the cheesecake bites from the freezer and use a spoon to roll one mini cheesecake at a time into the coating mixture.
  9. Press the coating onto each cheesecake bite using your spoon, and return back to your parchment tray.
  10. When you've finished all the cheesecake bites, serve them right away or keep them cold in the fridge/freezer until ready to serve. Enjoy! :)

Recipe Video

Recipe Notes

—Always have your PHILADELPHIA cream cheese at room temperature.

—Using heavy cream gives an airy texture, skip that if you prefer a denser cheesecake.

—Fold in your favorite jams or berry sauce instead of the cranberry sauce. Marmalade or raspberry preserves are a great alternative.

—Chilling the cheesecake before scooping allows for easier scooping and, likewise, chilling the scoops allows easier coating.

—Make sure the coating is processed to a fine size so it sticks without deforming the shape of your mini cheesecake bites.

—Use your favorite nuts for coating. Add some dark chocolate chips or caramel chips if you prefer; you can’t go wrong.

—This is really forgiving recipe; it's very hard to mess it up. And it’s very versatile, too, so feel free to adjust it to your taste.

—These mini cheesecake bites can be prepared well in advance; they keep for 5 days if well covered in the fridge or can be frozen up to a month in advance. —They’re actually so good served frozen, too! They taste like a cheesecake ice cream with so much flavor, crunch and texture!

Nutrition Facts
Mini Cheesecake Bites with Pistachios and Cranberries
Amount Per Serving
Calories 139 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 22mg7%
Sodium 61mg3%
Potassium 46mg1%
Carbohydrates 14g5%
Sugar 13g14%
Protein 1g2%
Vitamin A 255IU5%
Calcium 33mg3%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.