No Bake Cheesecake Bites
No bake cheesecake bites are a mini dessert for your sweet tooth. Served frozen, this treat is perfect for a hot summer day!
No bake cheesecake bites are the perfect bite-sized treat 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.
Why this recipe works: There are no eggs in this cheesecake, which makes it a safe no-bake dessert to enjoy! The cheesecake bites are kept in the refrigerator (or freezer) to help them keep their shape.
Overview: How to make no bake cheesecake bites
The no bake cheesecake method is quite simple. Follow these steps and you’ll be enjoying cheesecake in no time!
- Prepare graham cracker crust: Line a 9×9-inch baking pan with parchment paper or aluminum foil. Spray with nonstick cooking spray and set aside. Combine crushed graham crackers, confectioners’ sugar, salt and melted butter in a large bowl. Stir until butter is absorbed. Transfer mixture to prepared pan and press down firmly. Freeze for 15 minutes.
- Make cheesecake filling: Beat cream cheese, confectioners’ sugar and vanilla until smooth. Spread cheesecake mixture on top of frozen graham cracker crust. Freeze for two hours or until filling is set.
- Cut the cheesecake: Remove frozen cheesecake from the pan and place on cutting board. Use a sharp knife to cut 1-inch-wide strips vertically then horizontally, creating mini cheesecake bites. Place cubes on a tray lined with parchment paper and keep cold in the refrigerator while you melt the chocolate.
- Melt the chocolate: In a microwave-safe bowl, melt the chocolate for 90 seconds on 50% power, stopping to stir every 30 seconds, until smooth. See tips for melting chocolate here.
- Dip the cheesecake bites: Dip the top of a chilled cheesecake cube in the melted chocolate. Return to tray and repeat with the remaining cubes. Freeze for 15 minutes, then serve.
Frequently Asked Questions
How to store cheesecake bites: 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. They will keep in an airtight container in the refrigerator for a week or in the freezer for a month.
Why is the crust crumbly? This crust is not baked so it is slightly more crumbly than normal (which is why we freeze it!) If it’s too crumbly, add another tablespoon of melted butter.
Why is the cheesecake filling is melting? You have to work quickly with this recipe. If you are taking your time dipping the bites in chocolate, then the cheesecake filling will start to melt. I prefer to work in batches of 10-15 bites and keep the rest in the freezer until I’m ready to dip them in chocolate.
Do you love cheesecake? Then you have to try my no bake margarita cheesecake bites. They are a zesty lime dessert spiked with tequila. For more small servings, mini cheesecakes made in a muffin tin are perfect for showers and Valentine’s Day!
These cheesecake bites really are the best of both worlds. All the flavor and satisfaction of cheesecake in one bite without having to turn on your oven on a hot summer day. Let me see the cheesecake bites you made by tagging @ifyougiveablondeakitchen on social media!
No Bake Cheesecake Bites
Graham Cracker Crust
- 10 graham cracker sheets, finely crushed
- ¼ cup (31 g) confectioners' sugar
- ½ teaspoon kosher salt
- ½ 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.