No bake cheesecake bites are a mini indulgence for your sweet tooth. No baking needed, these little treats are frozen making them perfect for a hot day!
It’s hard to believe it’s the first day of fall! It’s over 80 degrees out, which has me aching for a chilly treat.
Today I made no bake cheesecake bites to indulge in and cool down from the heat!
These little guys are incredibly easy to make since they require no baking. Yes, it’s possible to do that with cheesecake!
And each bite tastes incredible—smooth and creamy cheesecake, a hard chocolate shell and a butter graham cracker crust.
The no bake cheesecake method is quite simple. Simply leave out the eggs and the cheesecake filling is safe to eat on its own!
The graham cracker crust only requires graham crackers, butter and powdered sugar. Those ingredients combined make a delightful buttery crust for the cheesecake to sit on.
The most important steps are to freeze the crust so it sets and then freeze the filling once it’s layered on top. This will make the cheesecake sturdy and easy to cut and eat!
And boy will you want to eat these cheesecake bites. Dipped in melted chocolate, each one delivers a punch.
I love storing these little guys in the fridge or freezer. The fridge keeps them a little softer, while the freezer hardens them making it a melt-in-your-mouth treat.
Pop one in your mouth when you’re craving something sweet and you will definitely be satisfied!
For this recipe, I teamed up with SoFabFood. Head on over to their site for my full recipe and enjoy!
No Bake Cheesecake Bites
Graham Cracker Crust
- 10 graham cracker sheets finely crushed
- ¼ cup (31 g) confectioners' sugar
- 1 teaspoon kosher salt
- 1/2 cup (113 g or 1 stick) unsalted butter, melted
- 2 cups (16 ounces or 450 g) cream cheese softened
- 1 cup (125 g) confectioners' sugar, sifted
- 1 teaspoon vanilla extract
- 2 cups ( 12 oz or 300 g) chocolate chips, melted
Graham Cracker Crust
- Line a 9×9-inch baking pan with parchment paper or aluminum foil. Spray with nonstick cooking spray and set aside.
- In a large bowl, mix together graham crackers, confectioners' sugar, salt, and melted butter using a spoon or spatula. Stir until the graham crackers absorb the butter.
- Transfer the graham cracker mixture into prepared dish. Use the bottom of a measuring cup or glass to press the crust into an even layer. Freeze for 15 minutes.
- In the bowl of a stand mixer (or using a hand mixer), beat on medium speed cream cheese, 1 cup confectioners' sugar, and vanilla until smooth. Use a spatula to spread the cream cheese mixture on top of the chilled graham cracker crust. Freeze for two hours.
- Transfer the frozen cheesecake onto a cutting board. Use a sharp knife to cut 1-inch-wide strips vertically then horizontally, creating mini cheesecake bites. Wipe the knife clean when necessary for clean cuts.
- Place cubes on a tray lined with parchment paper and keep cold in the refrigerator while you melt the chocolate.
- In a medium bowl, microwave the chocolate for 90 seconds, stopping to stir every 30 seconds, until melted and smooth.
- Dip the top of a chilled cheesecake cube in the melted chocolate. Allow excess chocolate to drip off, and set it back on the tray. Repeat with the remaining cubes. Freeze for 15 minutes, then serve.
- Cheesecake bites may be stored in an airtight container in the refrigerator for up to 10 days or in the freezer for up to 1 month.
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