Square photo of No-bake Cheesecake Bites with Graham Cracker Crust in a bowl.

No-bake Cheesecake Bites With Graham Cracker Crust

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.

Course Dessert
Cuisine American
Prep Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 10 minutes
Servings 16 bites
Calories 103 kcal
Author Tracy


Special Equipment

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

Cheesecake Layer

  • 3 tablespoons heavy cream
  • 3 ounces cream cheese softened
  • 2 heaping tablespoons (32g) granulated sugar
  • 1/2 teaspoon vanilla extract

Chocolate Topping

  • 1/2 cup (3oz) chopped semi-sweet chocolate (good quality chips are fine)
  • 2 teaspoons refined coconut oil or vegetable oil


  1. Line your mini muffin pan with 16 liners and clear enough space in your freezer to fit the pan.

  2. 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.

  3. 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.

  4. In a medium bowl, combine softened cream cheese, sugar, and vanilla. Beat until well-mixed and fluffy.
  5. 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.

  6. Place cheesecakes in the freezer and freeze for 10 to 15 minutes, until just set.

  7. 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.

  8. 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.
  9. Enjoy!

Recipe Notes

*If you don't have a pastry or plastic bag, you can use a spoon to fill the cups. It will just take a little longer.

These bites can also be made in a standard-size muffin tin and should make about 4 larger cheesecakes.