These No Bake Cheesecake Bites are a fun and minimal ingredient recipe that everyone loves. With a chocolate drizzle, they are a tasty mini treat you can’t resist.
Cheesecake is my love language. We are cheesecake lovers in this house and that is one dessert that we cannot resist one bit.
These No Bake Cheesecake Bites are a fun and easy dessert recipe that we like to whip up all year long, but mostly we love to whip them up during the holiday season.
They make the perfect bite sized treat that people can grab when they want, and who doesn’t want little Cheesecake Bites they can just eat with their hand and not a fork?
That one thing that I love about this recipe is that they are single serving, well multiple because you aren’t going to stop at just one and you can just grab and go as you’d like.
These are a requested recipe in this house not just during the winter, but the summer, spring and fall as well as they are good for all year long!
Some of our favorite cheesecake and cheesecake type recipes we have on our site include: Oreo Cheesecake Cups, Funfetti Sugar Cookie Cheesecake Bars and Creme Brulee Cheesecake.
WHY THIS RECIPE WORKS:
- Using minimal ingredients helps this recipe come together quickly.
- You can easily double this recipe to make a larger portion to serve more people.
- You can top these with whatever you like, we like chocolate but the sky is the limit.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Graham crackers
Powdered sugar
Salt
Unsalted butter
Cream cheese
Vanilla extract
Melting chocolate
White melting chocolate
HOW TOO MAKE NO BAKE CHEESECAKE BITES, STEP BY STEP:
- Prepare an 8×8-inch baking pan by greasing it with non-stick cooking spray and lining with parchment or wax paper, set aside.
- In a food processor, place your graham crackers and pulse until crumbs form, making sure there are no large pieces.
- Transfer graham cracker crumbs to a medium bowl. Add in the powdered sugar, butter, and salt. Mix until everything is combined.
- Evenly spread into the prepared pan, crust will be about ¼ inch thick. Using a spatula or the back of a measuring cup, press the crust down firmly so it is well packed. Place the pan in the freezer for about 30 minutes so the crust is set.
- While the crust is freezing, in a medium bowl, or stand mixer, add the cream cheese, powdered sugar, and vanilla.
- Mix together until it is fully combined.
- Pour/spread filling over the crust and return to the freezer for 30-45 minutes.
- Once frozen remove the cheesecake from the pan, using a sharp knife, cut into one inch squares. Place squares on top of a cooling rack, over a large piece of parchment or wax paper.
- Melt the chocolate in the microwave, 30 seconds at a time, until it is completely melted. Pour the melted chocolate into a piping bag, or even a small sandwich bag, and cut the tip of the bag off. Slowly drizzle the chocolate over the bites going up and down, then side to side.
- Repeat with white chocolate.
- Allow the chocolates to harden and set. Remove from the cooling rack and return to refrigerate until ready to serve.
WHAT CHOCOLATE IS BEST TO USE?
Like I stated above we like to use white and semi-sweet chocolate to drizzle over these, and we also like to use baking bars as they are easy to portion the amount needed.
You can use any chocolate that you like, semi-sweet, milk, white, dark, baking bars, candiquik, melting wafers, etc.
Whatever your preference is you can use, this is just what we have done with this recipe and continue to do because we love the pairing.
HOW DO I CUT CHEESECAKE BITES?
Our favorite way to cut these is to use a hot knife and cut into strips first then into squares. This way you can decide what size of bites you want, we usually make 1″ squares.
They should be frozen enough that running the hot knife through them won’t be an issue at all, but if it is, just pop them back in the freezer or refrigerator for a little bit before decorating.
WHAT ELSE CAN I TOP THESE WITH?
Since we have made these so often there are so many different ways that we have topped these, some other ideas include:
- Strawberry Sauce
- Caramel Sauce
- Crushed Candy Canes
- Mini M&M’s
- Crushed Oreos
- Toffee Bits
- Mini Chocolate Chips
- Sprinkles
- Dried Fruit
If you are going to use anything on this list besides the sauces, place them on before freezing.
There are so many different ways, but those are some that we have made in the past and some ideas if you’re looking to switch up these Cheesecake Bites with something else.
CAN I MAKE ANY OTHER CHANGES?
Absolutely, you can make some basic flavor changes if you’d like for these No Bake Cheesecake Bites.
- Extract: Use another favorite extract for these, some good ones include almont, peppermint, rum, maple, straweberry etc.
- Crust: While we use a graham cracker crust for these, you can use chocolate graham crackers, oreos, golden oreos, shortbread cookies, and more.
- Amount: You can cut these as large or as small as you want, or you can double the recipe and make in a 9×13-inch baking pan istead.
- Decoration: Like stated above you can top these with other toppings. You can choose to do this before or after freezing (usually the sauces are after and non sauces before).
HOW TO STORE:
Since these use cream cheese and are a no bake recipe they need to be kept chilled when not serving.
To refrigerate just place in an airtight container separated by parchment paper and they will keep up to 4 days.
If you plan on freezing them then do the same, place in a freezer safe container and place them in the freezer where they will keep up to 3 months.
To defrost, remove to the refrigerator for just a bit before consuming, or you can eat directly out of the freezer if you’d like.
TIPS AND TRICKS:
- Make sure you use unsalted butter in this recipe as it already contains salt and will throw off the flavor slightly.
- This can be made in a larger pan, they will just be thinner but will also work.
- You can drizzle the chocolate on before freezing as well, but we like how it drips down the sides after cutting.
- These can be frozen, see above on how to do that.
- Make sure your cream cheese is at room temperature, as it is easier to blend and turns out creamier with no lumps.
- You can top with so many different things, see above for ideas.
- These can also be fully dipped in chocolate if you want a whole chocolate cheesecake bite recipe.
- Make sure to line your pan with parchment paper so they are easy to remove.
Want a fun, pretty and absolutely tasty recipe to serve to yourself or guests? Then you need to make these No Bake Cheesecake Bites ASAP!
If you like this recipe you might also like:
- New York Cheesecake
- Funfetti Mini Cheesecakes
- No Bake Mint Chocolate Cheesecake
- Pecan Pie Cheesecake
If you’ve tried these NO BAKE CHEESECAKE BITES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
No Bake Cheesecake Bites
Ingredients
Crust:
- 1 sleeve 8-10 graham crackers
- ¼ cup powdered sugar
- Pinch of salt
- ½ cup unsalted butter melted
Cheesecake:
- 16 ounces cream cheese room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Topping:
- 2-4 ounces melting chocolate
- 2-4 ounces white melting chocolate
Instructions
- Prepare an 8×8-inch baking pan by greasing it with non-stick cooking spray and lining with parchment or wax paper, set aside.
- In a food processor, place your graham crackers and pulse until crumbs form, making sure there are no large pieces.
- Transfer graham cracker crumbs to a medium bowl. Add in the powdered sugar, butter, and salt. Mix until everything is combined.
- Evenly spread into the prepared pan, crust will be about ¼ inch thick. Using a spatula or the back of a measuring cup, press the crust down firmly so it is well packed. Place the pan in the freezer for about 30 minutes so the crust is set.
- While the crust is freezing, in a medium bowl, or stand mixer, add the cream cheese, powdered sugar, and vanilla.
- Mix together until it is fully combined.
- Pour/spread filling over the crust and return to the freezer for 30-45 minutes.
- Once frozen remove the cheesecake from the pan, using a sharp knife, cut into one inch squares. Place squares on top of a cooling rack, over a large piece of parchment or wax paper.
- Melt the chocolate in the microwave, 30 seconds at a time, until it is completely melted. Pour the melted chocolate into a piping bag, or even a small sandwich bag, and cut the tip of the bag off. Slowly drizzle the chocolate over the bites going up and down, then side to side.
- Repeat with white chocolate.
- Allow the chocolates to harden and set. Remove from the cooling rack and return to refrigerate until ready to serve.
Notes
- Make sure you use unsalted butter in this recipe as it already contains salt and will throw off the flavor slightly.
- This can be made in a larger pan, they will just be thinner but will also work.
- You can drizzle the chocolate on before freezing as well, but we like how it drips down the sides after cutting.
- These can be frozen, see above on how to do that.
- Make sure your cream cheese is at room temperature, as it is easier to blend and turns out creamier with no lumps.
- You can top with so many different things, see above for ideas.
- These can also be fully dipped in chocolate if you want a whole chocolate cheesecake bite recipe.
- Make sure to line your pan with parchment paper so they are easy to remove.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
ORIGINALLY PUBLISHED NOVEMBER, 2020
Carmel Mc Hale
Great for low carb diabetic dessert…thank you!