No-bake Cheesecake Bites
Ingredients
Graham Cracker Crust
-
2
tablespoons
salted butter
-
½
cup
graham cracker crumbs
-
1
heaping tablespoon
brown sugar
Cheesecake Layer
-
3
tablespoons
heavy cream
-
3
ounces
cream cheese, softened
-
2
heaping tablespoons
granulated sugar
-
½
teaspoon
vanilla extract
Chocolate Topping
-
½
cup
chopped semi-sweet chocolate
-
2
teaspoons
refined coconut oil or vegetable oil
Instructions
- Line a mini muffin pan with 16 liners and prepare your freezer.
- Melt the butter in a bowl, then mix in the graham cracker crumbs and brown sugar until clumpy.
- Press a heaping teaspoon of the mixture into each muffin cup, packing it down firmly.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- In another bowl, beat the softened cream cheese, sugar, and vanilla until fluffy.
- Fold the whipped cream into the cream cheese mixture until combined.
- Pipe the cheesecake mixture into the muffin cups, filling each about ¾ full.
- Freeze the cheesecakes for 10 to 15 minutes until just set.
- Melt the chocolate and coconut oil together in a bowl, stirring until smooth.
- Spoon the melted chocolate over the cheesecakes until covered.
- Freeze for 3 to 4 hours until completely solid, then store in an airtight container.
Nutrition Facts (estimated)
Servings
16 bites
Calories
103
Total fat
7g
Total carbohydrates
10g
Total protein
1g
Sodium
50mg
Cholesterol
20mg
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