No Bake Cheesecake Bites
Cool down from the hot summer heat with these no bake cheesecake bites! Ready in just a couple hours, this mini dessert requires only seven ingredients and instantly satisfies your sweet tooth. Bonus: they keep for months in the freezer (if you can make them last that long!)
No bake cheesecake bites are the perfect bite-sized treat to indulge in and cool down from the heat! This mini dessert 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 buttery graham cracker crust.
Why You’ll Love This Recipe
- Only 7 ingredients! Use super easy to find ingredients to make this mini dessert.
- No need to turn on the oven. All you need is your freezer to help the crust and filling harden.
- Perfect cool down treat. Imagine biting into a cold piece of cheesecake on a hot summer day. This bite-size version is super satisfying!
- Lasts for months in the freezer! Pop these little guys in an airtight container and they will last up to 3 months in the freezer.
- Easy to share. The mini size makes these treats easy to share with the kids or if you have guests visiting!
- Cream cheese: Use block-style cream cheese that is room temperature. The block-style has less air in it so the cheesecake layer will be creamier and not soften as quickly.
- Graham crackers: You will need about 10 sheets of graham crackers (about 1 1/2 cups crumbs).
- Confectioners’ sugar: To sweetened both the crust and filling, use confectioners’ sugar (also known as powdered sugar). It’s less grainy that granulated so the filling will be silky smooth!
- Chocolate chips: Use good quality chocolate (it’s easier to melt). You can use semisweet, dark or milk—pick your favorite!
For detailed ingredient list with measurements, refer to the recipe card.
Add a fruit topping. You can skip the chocolate and swirl some jam on top instead. You can also make these no bake raspberry cheesecake bars.
Add some sprinkles or chopped nuts on top of the chocolate before it hardens. Some chopped candy, such as heath bars or Andes mints, would also be a good choice!
Try a different crust. Instead of graham cracker, you can make a Nilla wafer crust or chocolate cookie crust! Simply swap out the graham crackers for the other cookie so you have equal amounts of cookie crumbs (about 1 1/2 cup).
Use a muffin tin. For easy individual servings, use a standard size muffin tin for this recipe. Grease the tin with butter, then fill each cup with a heaping tablespoon of the graham cracker mixture. Press down firmly. Add 2 tablespoons of cheesecake filling on top and spread evenly. Freeze for 2 hours before dipping in chocolate.
How to Make No Bake Cheesecake Bites
- Prepare graham cracker crust: Line a 9×9-inch baking pan with parchment paper. Set aside. Combine crushed graham crackers, confectioners’ sugar 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, vanilla and salt 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. Place cubes on a tray lined with parchment paper and keep cold in the refrigerator while you melt the chocolate.
- Add melted 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. 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.
Be patient. The crust needs at least 15 minutes to set and the cheesecake needs at least 2 hours to harden. This is super important to making sure the bars don’t become too messy when you cut them.
Make Ahead and Storage Tips
Make ahead: After spreading the cheesecake layer on the crust, the bars will keep in the refrigerator for up to 48 hours before dipping in chocolate. I suggest pressing plastic wrap on top to prevent the cheesecake layer from drying out. Once dipped in chocolate, the squares store well in the fridge or freezer.
Storage: Place bars in an airtight container with parchment paper between layers. They will keep in the refrigerator for a week or in the freezer for 3 months. The fridge keeps them a little softer, while the freezer hardens them making it a melt-in-your-mouth treat.
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.
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.
Yes, there are no eggs in this recipe so they are safe to eat without baking.
Yes, but stop to stir every 10 seconds so the cream cheese doesn’t curdle.
Yes, simply substitute the graham crackers with a gluten-free version.
Do you love cheesecake? Then you have to try these recipes next!
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Get the Recipe: No Bake Cheesecake Bites
Graham Cracker Crust
- 10 graham cracker sheets, finely crushed (about 1 1/2 cups crumbs)
- ¼ cup (31 g) confectioners' sugar
- ½ teaspoon kosher salt
- 6 Tbs (85 g) unsalted butter, melted
- 2 cups (16 ounces or 450 g) block-style cream cheese, softened
- 1 cup (120 g) confectioners' sugar, sifted
- 1 teaspoon pure 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 1/2-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 on 50% power level 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.