Chocolate-Covered Cheesecake Bites with Cookie Crumble — No-Bake Dessert Treat
Creamy cheesecake rolled into bite-sized balls, dipped in rich chocolate, and topped with buttery cookie crumble. A simple, no-bake dessert that’s perfect for parties or holiday treats.
Ingredients
For the Cheesecake Filling:
- 8 oz 225g cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup crushed graham crackers or cookie crumbs
For the Chocolate Coating:
- 1 ½ cups semi-sweet or dark chocolate chips
- 1 tbsp coconut oil optional, for smoother coating
For the Cookie Crumble Topping:
- ¼ cup additional crushed cookies or graham crackers
Instructions
- Make the cheesecake filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Mix in crushed graham crackers until slightly firm.
- Shape the bites: Scoop and roll into small balls. Place on a baking sheet lined with parchment. Freeze for 20–30 minutes until firm.
- Melt the chocolate: Melt chocolate and coconut oil in a microwave or double boiler. Stir until smooth and glossy.
- Dip and coat: Dip each frozen cheesecake ball into melted chocolate. Quickly sprinkle cookie crumbs on top before the chocolate sets.
- Chill again: Refrigerate for 45 minutes–1 hour until fully set.
- Serve and enjoy: Keep chilled until ready to serve.
Notes
Tips:
- Keep cheesecake balls cold for clean dipping.
- Rewarm chocolate briefly if it thickens.
- Coconut oil ensures a smooth, glossy coating.
Variations:
- Oreo version: Use crushed Oreos in the filling and topping.
- White chocolate twist: Swap the coating for white chocolate.
- Flavor add-ins: Lemon zest, caramel drizzle, pumpkin spice for seasonal flair.
Storage
- Refrigerator: Airtight container, up to 5 days
- Freezer: Up to 2 months (thaw 5 minutes before eating)
- Do not leave at room temp: They soften and melt easily