Description
Delicious no-bake chocolate caramel cheesecake bites featuring a crunchy chocolate cookie crust, creamy caramel-infused cheesecake filling, and a drizzle of melted chocolate and caramel sauce. Perfect bite-sized desserts ready in under two hours with minimal effort.
Ingredients
Scale
Crust
- 1 cup crushed chocolate cookie crumbs (like Oreos, without filling)
- 2 tablespoons melted butter
Filling
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup caramel sauce (plus more for drizzling)
Topping
- ½ cup semi-sweet chocolate chips, melted
- Sea salt flakes for garnish (optional)
Instructions
- Prepare the crust: In a small bowl, mix the crushed chocolate cookies with the melted butter until the mixture has a wet sand-like texture.
- Form the crusts: Press about 1 tablespoon of the cookie mixture firmly into the bottom of mini muffin liners or silicone molds to create the base of each bite. Set aside or chill in the refrigerator while preparing the filling.
- Make the filling: In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and fluffy. Then, blend in the caramel sauce until fully incorporated for a rich, creamy texture.
- Assemble the bites: Spoon or pipe the cheesecake filling evenly over each crust, smoothing the tops carefully. Place the assembled bites in the fridge to chill for at least 1 hour until firm.
- Add toppings: Once set, drizzle melted semi-sweet chocolate over each cheesecake bite and add a small drizzle of caramel sauce on top. Optionally, sprinkle with sea salt flakes to enhance the flavors.
- Final chill: Return the bites to the refrigerator to chill again until ready to serve, ensuring the toppings set perfectly.
Notes
- These cheesecake bites can be frozen for longer storage; thaw for 10–15 minutes before serving.
- For added texture, include a layer of chopped toasted nuts between the crust and filling.
- Use silicone molds for easy removal without breaking the bites.
