No-Bake Cheesecake Bites
Bet you can't eat just one! The next time you need to satisfy your sweet tooth, give these easy no-bake treats a try.
Servings: 45 bites
Ingredients
- 2 cups chocolate cookie crumbs
- ½ cup butter
- 1½ cups cream cheese
- 1 cup confectioners' sugar (or icing sugar)
- 1 tsp vanilla extract
- 1½ cups heavy cream
- 2 tbsp cocoa powder
- 6 tbsp water
Instructions
- Using parchment paper, cover the bottom of a 13 x 9 baking dish.
- Use a blender or food processor to pulse your cookie crumbs, then add them to a large bowl.
- Place the butter in a small bowl and melt it in the microwave for 30 seconds. If not melted fully, just stir. Pour the butter over the cookie crumbs and stir the mix until all ‘wet’.
- Take your baking dish, and pour the crumbs on the parchment paper all at once. Using the bottom of a glass, push the crumbs down to spread an even layer. Set aside.
- In a large bowl, put your cream cheese, vanilla extract, and half of the icing sugar. Using a stand mixer or hand mixer to whisk the cheese until creamy. Set aside.
- In another bowl, pour the heavy cream and the rest of the icing sugar, using a mixer, beat until you obtain firm peaks (tips of cream stand straight when you pull your whisk).
- Combine this mix of heavy cream into the bowl with the cream cheese. Using a rubber spatula, combine until fully incorporated. You can, if needed, whisk it, briefly, with the mixer.
- Pour this mix onto the crumbs. Spread evenly.
- Lastly, in a small bowl, pour the cocoa powder and combine it with the water. Mix until fully combined. Pour it on your cheesecake by making 4 straight lines lengthwise. Using a toothpick or the tip of a knife, swirl through the chocolate until it looks the way you want.
- Refrigerate your cheesecake for 4 to 6 hours before serving. Cut into small bites, serve, and enjoy.
Notes
To freeze the bites, wrap them in plastic, then place them in an airtight container. When you're ready to eat, thaw them in the refrigerator overnight, then serve and enjoy.