Description
Delicious no-bake cheesecake bites combining creamy cheesecake filling with a crunchy graham cracker crust, dipped in melted chocolate and topped with mini chocolate chips. Perfect bite-sized treats for any occasion.
Ingredients
Scale
Cheesecake Filling
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup graham cracker crumbs
Chocolate Coating & Topping
- 1/2 cup semi-sweet chocolate chips, melted
- 1/4 cup mini chocolate chips (for topping)
Instructions
- Prepare the crust: Crush the graham crackers into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
- Make the cheesecake filling: In a bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Fold in the graham cracker crumbs evenly to combine.
- Form cheesecake bites: Roll the cheesecake mixture into 1-inch balls using your hands or a small cookie scoop, then place them evenly spaced on a parchment-lined baking sheet.
- Chill the bites: Place the baking sheet in the freezer for 30 minutes, allowing the cheesecake bites to firm up completely.
- Dip in chocolate: Remove the chilled bites and dip each one into the melted semi-sweet chocolate chips to coat, then immediately sprinkle mini chocolate chips on top before the chocolate sets.
- Set the chocolate coating: Refrigerate the dipped cheesecake bites for 15 minutes to allow the chocolate to harden and set perfectly.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling texture.
- Use parchment paper to prevent sticking during chilling and dipping.
- These cheesecake bites can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Optionally, garnish with a drizzle of additional chocolate syrup or mini marshmallows before serving for extra flavor and decoration.
