No-Bake Cheesecake Bites Three-Way
This is a simple, no-bake dessert idea that’s perfect for summer entertaining (because who wants to turn on the oven when it gets hot outside?) For the graham cracker crust if you don’t have a food processor, you can put them in a ziplock bag and crush them by hands. Uneven crumbles will create different textures that will be even better.
You can cut these into bite-sizes as I did, but you can even serve it in like a typical cheesecake style by adding the mixture to the cake pan.
These creamy dessert bites stay well in the freezer, so make these ahead and whip them out for any surprise parties!
Total Time: 1 hour 30 minutes
Makes: 8 people
12 graham crackers sheets
1/4 cup powdered sugar
2 tsp kosher salt
1 stick melted butter
1 lb cream cheese, room temp
1 cup powdered sugar
1 tbsp rosewater
dehydrated rose petals
1 cup chocolate chips, melted
1/4 cup raspberry jam
In a food processor, pulse the graham crackers until finely crushed.
In a large bowl, combine graham crackers, 1/4 cup powder sugar, salt, and melted butter. Stir until the mixture is well combined.
Press the graham cracker mixture down into the baking dish, using a cup or spatula - press the mixture until it creates an even layer! Freeze for 15 minutes.
In a stand mixer bowl, whip cream cheese with powdered sugar, and rosewater until everything is fully incorporated and smooth.
Spread the cream cheese evenly on top of the chilled graham cracker crust. Freeze for at least 2 hours (overnight if you can).
Transfer the cheesecake to a cutting board and slice into 1-inch squares - creating mini cheesecake bites.
Sprinkle cheesecake bites with rose petals.
Dip some cheesecake bites into melted chocolate and cool in freezer, Finish with sea salt.
Swirl raspberry jam onto the cheesecake bites and freeze.