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There’s no better no-bake treat than our chocolate-coated cheesecake bites recipe! Just 6 ingredients and perfect for parties, gifting and more.
Easy, Fancy, Delish!
This cheesecake bites recipe is a WINNER at our house. They are the yummiest little desserts that also happen to be easy, fancy and delicious!
We LOVE that we can enjoy the tangy flavor of cheesecake with few ingredients, and half the work. The crunchy chocolate shell just makes them next-level!
They are great for parties and group gatherings and can also be made ahead of time. For more fun cheesecake treats, check out our Cheesecake Cupcakes and Cheesecake Brownies.
WHY WE LOVE IT:
- Bite-size. They are a perfect portable dessert and make plenty for sharing!
- No bake. No oven is required here! Keep the kitchen cool and whip up a tasty cheesecake treat with less effort and ALL of the flavor.
- Only 6 ingredients! The balls themselves only need 4 ingredients then you just need two kinds of chocolate coating! Now that’s easy.
Ingredients
PREP TIME: 10 hours
CHILL TIME: 2 hours 20 minutes
- 1 (8-ounce) package cream cheese, softened – room temperature
- 4 tablespoons butter, softened – see How to Soften Butter Quickly
- ½ cup graham cracker crumbs – or use cookie crumbs from Oreo cookies, Vanilla Wafers, or Sandies
- 4 cups powdered sugar – sifted
- 10 ounces chocolate candy coating – milk, semi-sweet, dark chocolate all work.
- 4 ounces white chocolate candy coating – or sprinkle on crushed cookies, toffee bits, or holiday sprinkles (add before the chocolate coating has set)
How to Make Cheesecake Bites
- FILLING. Mix 8 ounces cream cheese and 4 tablespoons butter in a large bowl until well combined. Fold in ½ cup graham cracker crumbs and mix well. Add in 4 cups powdered sugar 1 cup at a time.
- Cover and chill the mixture for 2 hours.
- SHAPE. Use a cookie scoop to scoop out the cheesecake filling, and place it on a wax paper-lined cookie sheet. Refrigerate for 10 minutes.
- Roll scoops into more round balls and refrigerate for another 15-20 minutes.
- CHOCOLATE COATING. While the balls are chilling, melt chocolate in a small pot, mixing constantly until melted.
- Place ball on a fork and dip in chocolate making sure to coat. Place ball on wax paper and refrigerate.
- Melt white candy coating and place in a Ziploc bag with one corner cut. Drizzle chocolate over balls and let harden. Refrigerate until ready to serve.
- SERVE. Refrigerate until ready to serve.
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Cheesecake Bites Recipe
Ingredients
- 1 (8-ounce) package cream cheese, softened
- 4 tablespoons butter, softened
- ½ cup graham cracker crumbs
- 4 cups powdered sugar
- 10 ounces chocolate candy coating
- 4 ounces white chocolate candy coating
Instructions
- Mix cream cheese and butter in a large bowl until well combined. Fold in graham cracker crumbs and mix well.
- Add powdered sugar, 1 cup at a time, until mixed well. Cover and chill for 2 hours.
- Use a cookie scoop to scoop out the batter, and place on a wax paper-lined cookie sheet. Refrigerate for 10 minutes.
- Roll scoops into more round balls and refrigerate for another 15-20 minutes.
- While the balls are chilling, melt chocolate in a small pot, mixing constantly until melted.
- Place a ball on a fork and dip it in chocolate making sure to coat completely. Place the ball on wax paper and refrigerate.
- Melt white candy coating and place in a Ziploc bag with one corner cut. Drizzle chocolate over balls and let harden. Refrigerate until ready to serve.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store mini cheesecake bites in the fridge in an airtight container for 5-7 days, or the freezer for about 6 months.
I loved the idea of these for a come and go party for 50, as I am making them well in advance. I reduced the sugar by almost half, as tasting after the last addition proved they the mixture had achieved a perfect balance. My problem is with the coating process. I have hit and miss success with this process, and this time, mid-way thru, the chocolate seized. I don’t expect you to solve this issue, there are way too many variables that are 100% out of your control. A couple of pointers for the uninitiated would be helpful. I do have experience with coating things in chocolate, and still had challenges. I’m sure my guests will love them, as the flavours remain the same even if they’re not the prettiest.
I made the recipe exactly as written and it tasted like nothing but powdered sugar. For anything to overpower the taste of cream cheese, especially in a recipe where cream cheese is the main star, that is impressive in the wrong way. I was skeptical with how much sugar the recipe required and my skepticism was warranted.
I am in total agreement. Fortunately, I listened to my spidey sense and stopped at 2.5 cups of icing sugar. My problem was with the coating process.
Why does my graham cracker crust crumble when I take the cheesecake out of pie pan? I don’t butter the glass pie pan.
This recipe just has the graham cracker crumbs inside the mixture. Are you referring to a different cheesecake recipe? But if you are needing a good graham cracker crust, this is our favorite recipe! We love the ratio of butter to graham crackers and you’ll want to make sure you press it together enough so it stays. https://lilluna.com/graham-cracker-crust/
I made these and doubled the recipe. They were tooth ache sweet and not in a good way, plus they don’t hold their shape. Great idea but not great execution. I have to throw out all this wasted ingredients
I’m so sorry to hear the recipe didn’t turn out for you. Thanks so much for giving it a try!
Followed recipe exactly, but no matter how long I leave cream cheese mixture in fridge, these are impossible to shape…..too mushy and does not taste like cheesecake.
Sorry to hear you have had troubles with the recipe. I love to use a cookie scoop to help shape the bites. It seems to help a lot! Thanks for giving the recipe a try and for sharing your feedback.
Good idea, but 4 cups of sugar was way too sweet. Thanks for sharing!
Thanks for your feedback!
Tips for making these into cake pops?
I would just put the stick in, once you have rolled into balls & before you dip in the chocolate coating. Great idea!