These No-bake Cheesecake Bites With Graham Cracker Crust are the perfect summer treat. The chocolate has the most satisfying snap when you bite into it. The cheesecake layer is creamy and lightly sweet. And the graham cracker crust is crumbly, buttery, and totally the best part.
Longtime Baking Mischief readers might remember last summer when I got *really* excited about learning to make no-bake cheesecakes. All the deliciousness of baked cheesecakes, a fraction of the time and effort, and no need to turn on your oven during the summer. What’s not to love?
So since we’re all fans and since we’re getting into that I-never-want-to-turn-on-my-oven-ever-again summer weather, I thought it was time revisit no-bake cheesecakes with these supremely adorable and waaaaay too addicting Cheesecake Bites With Graham Cracker Crusts.
Totally adorable, right?
Now, picture this: you, a hot summer day, a serious sweet craving. But no worries, because you whipped up a batch of these mini cheesecakes earlier in the week. You just have to open your freezer, pull out a classy glass freezer container (or plastic bag, I don’t know your freezer style), and grab one of these little frozen bites.
Summer cheesecake perfection achieved.
The chocolate has the most satisfying snap when you bite into it. The cheesecake layer is creamy and lightly sweet. And the graham cracker crust is crumbly, buttery, and totally the best part.
Honestly, if these things don’t make it on to your summer bucket list, what are you even doing with your summer?
How to Make Cheesecake Bites
To make these cheesecake bites, you’ll need four(ish) things, a mini muffin pan (see recipe notes if you want to make these in a standard muffin tin), mini muffin liners, a handheld electric mixer, and optional pastry bag for quicker cheesecake piping.
The ingredients are simple: graham crackers, butter, and brown sugar for the base, cream cheese, sugar, and whipping cream for the cheesecake layer, and chopped chocolate and a little oil for the chocolate topping.
You can throw these bites together in less than 20 minutes, and then just pop them in the freezer until they’re solid enough to eat.
No-bake Cheesecake Bites Recipe Notes
- If you don’t have heavy cream in your fridge, but do have Cool Whip, you can cut sugar in the cheesecake layer by half and replace the whipping cream with 2x the amount of Cool Whip.
- Do not try to make these without cupcake liners. You will have an impossible time trying to get them out of the pan.
- This recipe calls for refined coconut oil. You can use unrefined coconut oil, but your cheesecakes will also taste slightly of coconut.
No-bake Cheesecake Bites With Graham Cracker Crust
Graham Cracker Crust
- 3 tablespoons (1.5oz) butter
- 1/2 cup graham cracker crumbs 3 full graham cracker sheets
- 1 heaping tablespoon (16g) brown sugar
- 3 tablespoons heavy cream
- 3 ounces cream cheese softened
- 2 heaping tablespoons (32g) granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup (3oz) chopped semi-sweet chocolate (good quality chips are fine)
- 2 teaspoons refined coconut oil or vegetable oil
- Line your mini muffin pan with 16 liners and clear enough space in your freezer to fit the pan.
- In a medium, microwave-safe bowl, melt butter. Stir in graham cracker crumbs and brown sugar until mixture begins to clump. Drop a heaping teaspoon of the crust into each of the prepared muffin cups. If there are leftover crumbs, distribute them between the cups (or eat them 😉 ). Use the top of a wooden spoon or bottom of a shot glass to firmly pack the crumbs into the cups.
- Pour heavy cream into a small bowl and use a handheld electric mixer, starting on low, working up to high to beat cream until stiff peaks form.
- In a medium bowl, combine softened cream cheese, sugar, and vanilla. Beat until well-mixed and fluffy.
- Fold whipped cream into cream cheese mixture until no streaks remain, being careful not to deflate the whipped cream as best you can. Transfer mixture to a piping bag or disposable plastic bag and snip off a corner of the bag. Use the bag to pipe the cheesecake mixture into the muffin cups, filling them about 3/4 of the way full and smoothing the top of each cheesecake as you go.
- Place cheesecakes in the freezer and freeze for 10 to 15 minutes, until just set.
- In a small, microwave-safe bowl, combine chocolate and coconut oil. Microwave for 30 seconds and stir until smooth. If necessary, microwave in 15-second increments until melted. Use a teaspoon to drop spoonfuls of chocolate over the cheesecakes until all the tops are covered and chocolate is gone.
- Freeze for 3 to 4 hours until completely solid. Remove cheesecakes from tray (leave wrappers on) and store in an airtight container or freezer bag in the freezer for up to a month.
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