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.
Tangy, creamy, and refreshing, these Frozen Cheesecake Bites are the kind of dessert that you keep in the freezer for a quick and decadent treat or for an easy confection to pull out for guests.
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.
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.
Yummy Frozen Mini Cheesecake Bites | Makeful
FAQ
Why is cheesecake not suitable for freezing?
How long do frozen cheesecake bites last?
How do you defrost cheesecake bites?
How do you freeze cheesecake pieces?
Can you freeze cheesecake?
Flash freeze them on a baking sheet, then transfer the now-frozen cheesecakes to a zip-top freezer bag. Squeeze out the excess air, seal the bag, and wrap the bag (flat) with aluminum foil. Freeze for up to two months, then thaw in the fridge overnight. “This recipe was outstanding,” raves one Allrecipes member. “They were done to perfection.
Is cheese cake gluten free?
No, Cheesecake is not gluten-free. In the cheesecake crust preparation, Graham crackers, crushed cookies or pastry is used. So the cookies, crackers or pastry are usually made with wheat flour or plain flour, which has gluten. If one wants a gluten-free cheesecake, replace the crust with gluten-free cookies or crackers. Instead of cookies, nuts can also be used for crust preparation.
How do you protect cheesecake from freezing?
To protect your cheesecake from the harsh elements of your freezer, you’ll need to first wrap it in plastic wrap. There are a couple of ways to go about doing this. For individual slices, each one should be tightly wrapped in plastic wrap.
Can I make mini cheesecake bites ahead of time?
Mini cheesecake bites with berry topping. Making these cheesecake bites ahead of time – This mini cheesecake bites recipe is meant to be made ahead of time so they have time to cool in the fridge. They can be made up to 3 days ahead of time and still retain that great crunch in the crust.