Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, easy no bake-cheesecake "cup bites". One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Here is how you cook it. Ingredients of Easy No Bake-Cheesecake "Cup Bites". No-Bake Chocolate Almond Butter Cookies - Giadzy.

Easy No Bake-Cheesecake "Cup Bites" is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Easy No Bake-Cheesecake "Cup Bites" is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook easy no bake-cheesecake "cup bites" using 8 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Easy No Bake-Cheesecake "Cup Bites":

1. Make ready 1 package Philadelphia cream cheese
2. Make ready 1 cap-full of concentrated lemon juice
3. Take 2 tablespoons sugar
4. Take 1 package Vanilla pudding
5. Get 3-5 tablespoons prepared vanilla pudding
6. Take 1 box graham crackers (optional)
7. Make ready Unsalted butter (optional)
8. Prepare 1 package Oreos (optional)

These Sunwarrior Butter Cup Bites are insane… that's all I'm saying lol! You won't feel guilty eating a lot at once because they are so healthy! These egg cup bites were first popularized by Starbucks but are really easy to make at home. You can use any ingredients you want to flavor them but my favorite is broccoli, cheddar cheese and bacon.

Instructions to make Easy No Bake-Cheesecake "Cup Bites":

1. (Allow cream cheese to soften at room temperature). In the mean time you'll have to make your Vanilla Pudding. Make this in the microwave as directed (with water instead of milk). Allow to cool.
2. (For graham crackers) Place graham crackers into your food processor and pulse until fine. If you dont have a food processor you can place the crackers into a large bowl or zip block bag and manually crush them. Melt a few tablespoons of butter and gradually pour into the graham crackers, mixing until it resembles wet sand. Line your cupcake tin with cupcake papers and press in the cracker mixure evenly until you have your desired crust thickness then bake at 350° until firm. Allow to cool.
3. (For oreos) Using either your food processor or crushing manually, crush the cookies with the cream until it resembles wet sand. Line your cupcake tins with cupcake paper and press in the cookie mixture evenly until you have your desired crust thickness. You can either leave it as is and fill with the cheesecake and refrigerate or bake the crust at 350° until firm. Allow to cool.
4. Once the cream cheese is softened, mix it with a handheld mixer until it becomes smoothe. Add your sugar and lemon mixing until incorporated.
5. Add your 3-5 tablespoons of vanilla pudding, make sure you add this to taste. Mix well and taste the entire mixture, feel free to add more sugar or lemon if needed.
6. Scoop filling into your already lined and crumbed cupcake tin. Freeze for 1-2 hours or refrigerate overnight.

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