No-Bake Chocolate Mint Cheesecake Bites
Delightful no-bake cheesecake bites infused with rich chocolate and refreshing mint, all encased in a buttery graham cracker crust, perfect for any dessert lover or family gathering.
Servings: 16 bites
Calories: 120kcal
Ingredients
For the crust
- 1.5 cups graham cracker crumbs A sweet and slightly crunchy base.
- 0.25 cups granulated sugar Adds sweetness to the crust.
- 0.5 cups unsalted butter, melted Binds the crust together.
For the cheesecake filling
- 16 oz cream cheese, softened The star ingredient offering a smooth texture.
- 0.5 cups powdered sugar Sweetens the cheesecake.
- 1 teaspoon peppermint extract Gives the refreshing minty flavor.
- green food coloring (optional) For a festive touch!
- 1 cups chocolate chips, melted Adds rich chocolate flavor.
- 0.5 cups heavy cream For extra creaminess.
For topping and presentation
- melted chocolate for drizzling Enhances presentation.
- crushed candy canes Adds a festive crunch.
Instructions
Preparation
- Line a 9x9-inch baking dish with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter. Press into the bottom of the prepared dish and chill in the refrigerator.
Making the Cheesecake Filling
- In a mixing bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar, peppermint extract, and food coloring (if using). Mix until fully combined.
- In a separate bowl, melt chocolate chips and heavy cream together in 30-second intervals. Let cool slightly.
- Fold the melted chocolate into the cream cheese mixture until fully incorporated.
Assembling
- Spread the cheesecake filling over the chilled graham cracker crust, then return to the refrigerator for at least 4 hours.
- Once set, lift the cheesecake out using the parchment paper. Cut into bite-sized squares.
- Drizzle melted chocolate over the bites and sprinkle with crushed candy canes.
Notes
Chill time may vary, but for best results, chill for longer. Store in an airtight container in the refrigerator, best enjoyed within a week or can be frozen for up to three months.