The no bake cheesecake bites really bring out the best of both worlds!
Since it has no eggs, you will have for yourself the delicious, creamy, and refreshing cheesecake bites without the need to turn on the oven during these hot summery days. It all depends on freezing the cheesecake between the different steps of making to maintain its structure and also its refreshing flavor.
Frequently asked questions
Ways of storing the cheesecake bites?
You can store them in an air-tight container in the freezer for up to 1 month, while for only 1 week if kept in the refrigerator.
Why does the crust crumble easily?
Usually, the crust is baked, so it firms up a bit. Unlike this case, it’s only frozen. That’s why it’s more susceptible to crumble. Add one more tablespoon of melted butter to help the sticking of the graham crackers together.
What to do to avoid the melting of the filling?
It’s better to be quick when applying the chocolate to each piece to avoid the melting of the filling. It’s even better to work in batches, garnish every 10 pieces together, then return them back to the fridge and transfer the other 10 and so on.
How to make no bake cheesecake bites!
For the Graham cracker crust:
- 10 finely cracked graham cracker crusts (using the food processor)
- ¼ cup of white sugar
- ½ teaspoon of kosher salt
- ½ cup of melted, unsalted butter
For the filling:
- 2 cups of room temperature cream cheese
- 1 cup of sifted white sugar
- 1 teaspoon of vanilla extract
- 2 cups of melted chocolate chips
Making of the crust:
- Mix together the butter, graham cracker crust, sugar, and salt in a bowl, making sure all the butter is well absorbed by the graham crackers.
- Transfer the crust to a 9x9-inch baking pan lined with parchment paper and sprayed with oil. Press the mix on the pan with a wooden spoon evenly, making sure it’s firm with no entrapped air.
Making the filling:
- Start making the filling by beating the sugar, cream cheese, vanilla together until a silky smooth consistency is formed. Spread the filling on the graham crust and leave it to freeze for 2 hours.
- After making sure it’s firm enough from freezing, start cutting it on a cutting board into 1-inch wide vertically and horizontal to acquire equal-sized squares.
- Return back the squares to the fridge while preparing the chocolate topping.
- Transfer a bowl containing the chocolate into the microwave for 90 seconds, with occasional stirring every 30 seconds.
- Dip each cheesecake square into the chocolate sauce, remove any excess, then return back to the fridge to cool for 15 minutes. Serve and enjoy!