Cheesecake Bites – (5 Ingredients, Easy Dessert)

This cheesecake bites recipe layers classic cheesecake, dark chocolate topping, and a no bake crust. It’s always one of the first desserts to go at parties!

Why you’ll love these frozen cheesecake bites

Easy to make in minutes, with no oven required.
Tastes like creamy New York cheesecake… only bite sized!
You’re pretty much guaranteed to receive multiple requests for the recipe.
It’s the perfect summer dessert, just 5 ingredients required.
The recipe feeds a large amount and allows guests to simply grab and go. No need to cut slices or commit to a full slice of cheesecake.
Three words: chocolate covered cheesecake. Enough said.

Readers also love this Protein Cheesecake

Cheesecake bite recipe video

Ingredients

Cream Cheese – You need 16 ounces of Philadelphia style cream cheese or dairy free cream cheese. I have not tried low fat or fat free cream cheese here.

Powdered Sugar – For the best texture, choose powdered sugar or a powdered sugar free sweetener over granulated sugar, honey, or pure maple syrup. This will yield the smoothest cheesecake layer.

Butter – Since this is a no bake dessert, butter helps both the crust and cheesecake to set. If preferred, you can use plant based butter or coconut oil (in the crust) and coconut butter (in the center) for vegan cheesecake bites.

Graham Crackers – Nine full graham cracker sheets make up the bottom layer. Or omit the graham crackers and use almond flour as a low carb or keto option.

Chocolate Chips – I like dark chocolate chips. Semi sweet or milk chocolate are fine as well. You can also use chopped semi sweet chocolate baking bars or Sugar Free Chocolate Chips.

Optional Ingredients – Half a teaspoon of pure vanilla extract compliments the tangy cheesecake flavor. And I almost always stir two teaspoons of a neutral oil (such as vegetable or avocado oil) into the melted chocolate for a shiny, smoother chocolate sauce.

How to make mini cheesecake bites

Begin by letting the cream cheese come to room temperature so it will blend more smoothly. If using coconut butter and oil, also bring them to room temperature.
To make the crust, pulse the graham crackers or almond flour and three tablespoons butter or coconut oil in a food processor until fine, crumbly, and slightly sticky.
Line the bottom of an eight inch square baking pan with wax paper or parchment paper.
Use a spatula and clean hands (or a second sheet of parchment) to very firmly press the crumbly dough into the pan. Freeze at least twenty minutes.
Meanwhile, add the softened cream cheese, powdered sugar, butter or coconut butter, and optional vanilla extract to a food processor.
Process on high until whipped and smooth, stopping to scrape down the sides of the machine as needed.
Spread this cream cheese layer evenly over the chilled crust, then freeze.
Carefully melt the chocolate chips in a microwave or using the double boiler method. (I like to heat the chocolate in the microwave for one minute, stir, then heat in ten-second intervals and stir until fully melted.)
If using, stir the oil into the chocolate sauce. You can dip each frozen cheesecake bite into the chocolate (like cheesecake fondue!). Or for an even easier option, pour the chocolate over top, refrigerate until set, then slice into bite size squares.
Store in the freezer or refrigerator until ready to serve. Refrigerate leftovers in an airtight container for up to five days. Or freeze for up to two months.

Outdoor Dinner Party Bite Size Cheesecake Dessert

Katie’s favorite variations

Cheesecake Cupcakes. Layer the graham cracker crumbs, cheesecake filling, and chocolate ganache into small or standard cupcake liners to create mini cheesecake cups.

Mini Brownie Cheesecakes. Instead of a graham cracker crust, use your favorite brownie recipe for the base. I like these Vegan Brownies.

Cookies and Cream: Stir two crushed OREO cookies into the mixture after blending. It’s important to stir the cookie crumbles in by hand so the entire mix does not turn gray.

Churro Cheesecake Bites: Skip the graham crackers. Line the bottom of the pan with half a sheet of crescent dough and bake at 350° Fahrenheit (176° Celsius) for ten minutes. Let cool before layering the cheesecake filling on top. Combine 1/2 teaspoon ground cinnamon with 2 tablespoons granulated sweetener of choice, and sprinkle over everything.

White Chocolate: This one is easy. Use white chocolate chips in place of dark or milk.

Pumpkin Pie: Use gingersnaps in the crust. Either use pumpkin cream cheese or blend 1/4 teaspoon ground pumpkin pie spice into the filling.

Frequently asked questions

Can I use flavored cream cheese?

You can! For chocolate covered strawberry cheesecake bites, use an equal amount of strawberry cream cheese in place of plain cream cheese. This same idea works with blueberry or raspberry cream cheese if you can find them.

Is the recipe gluten free, nondairy, and keto friendly?

The bites are naturally gluten free, low calorie, and egg free. I also include both vegan and sugar free options. No one should be left out of the mini cheesecake fun!

Can you skip the chocolate?

As a chocolate lover, I would personally never omit the chocolate coating, especially if serving them to guests. But technically, the answer is yes. They are still tasty without the chocolate. Just not as pretty.

Do you have to use a food processor?

While a food processor yields the smoothest texture, it is possible to stir everything together by hand if a food processor is not available.

How do you serve cheesecake bites?

Arrange the chocolate covered squares on a large serving tray. Or add them to a holiday cookie tray. They are also perfectly at home as a topping for ice cream!

Can you transport the treats to an event?

I’ve done it before, and here are a few tips:
1. Make sure the bites are good and frozen right up until the last minute.
2. Keep them close to the air conditioning in the car.
3. Once you arrive, put them straight into the fridge or freezer until cold again.
4. I do not recommend sending this recipe in the mail or packing it on long road trips.

The Best Mini Cheesecake Bites (Chocolate Coating, Graham Cracker Crust)

The recipe was adapted from these Coconut Balls and my Lemon Truffles.

1. Let cream cheese and optional coconut butter and oil come to room temperature. This will yield a smoother filling.
2. Make the crust by processing the graham crackers or almond flour with three tablespoons butter or coconut oil in a food processor until fine crumbles form.
3. Line the bottom of an 8 inch square pan with parchment paper. Press the crust very firmly into the pan. Freeze at least 20 minutes.
4. Process the softened cream cheese, powdered sugar, butter or coconut butter, and optional vanilla in a food processor until smooth, scraping down the sides as needed.
5. Spread the cheesecake layer over the crust, then return to the freezer.
6. Melt the chocolate chips, using a microwave or the double boiler method. (I microwave for 1 minute, stir, then heat in 10-second intervals and stir until melted.)Stir in the optional oil if you want a smoother sauce.
7. Either slice into bite size squares and dip each cheesecake bite into the melted chocolate, or pour the chocolate over top of the layers in the pan.
8. Refrigerate or freeze to set the chocolate coating. If not already in bars, slice now.
9. Keep the frozen cheesecake bites in the refrigerator or freezer until ready to serve. Store leftovers refrigerated in a covered container for up to 5 days or frozen for up to 2 months.