Chocolate Cheesecake Bites

by Sabrina Snyder

Published on Last updated

14 Comments

5 from 5 votes
24 Servings
Prep Time 5 minutes
Cool 30 minutes
Total Time 35 minutes
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Chocolate Cheesecake Bites is an easy no-bake treat made from cream cheese, chocolate pudding and mini chocolate chips rolled in cocoa powder. 

Cheesecake is delicious, and there’s so many different kinds of it. If you’re a huge fan of Chocolate Cheesecake, Chocolate Chip Cheesecake or New York Cheesecake, but want something fun and bite sized for date night or Valentine’s Day, this is a recipe you definitely need to try. No ovens, baking dishes or stand mixers necessary.

Chocolate Cheesecake Bites on plateCHOCOLATE CHEESECAKE BITES

If you love cheesecake, then you should definitely make Chocolate Cheesecake Bites. They are incredibly easy no-bake treats that are great for parties or for a romantic evening in. Chocolate Cheesecake Bites are so easy to make that there’s really only 3 steps: mix everything together, refrigerate the cream cheese mixture, then roll it into balls. Any additional steps are based on your particular tastes, and if you love chocolate then this is the type of mini cheesecake bite you’ll love the most.

No-bake cheesecake bites are made to be served chilled, but for an even crisper, frostier flavor you can put them in the freezer and eat them straight out of it. They will be firmer frozen than they will be if you refrigerate them though, so be careful when you take a huge bite out of one.

HOW TO MAKE CHOCOLATE CHEESECAKE BITES

  • Mix chocolate pudding, cream cheese, vanilla, salt, powdered sugar and mini chocolate chips in a large bowl.
  • Chill this “dough” for 30 minutes.
  • Form into balls then dip in a small bowl of cocoa powder until coated.

Chocolate Cheesecake Bite bitten in half

VARIATIONS ON CHOCOLATE CHEESECAKE BITES

  • Add-ins: Mash up some oreos, brownie chunks, caramel or even graham cracker crumbs and roll your Chocolate Cheesecake Bites in for a bolder, richer flavor that you can customize to your own personal tastes.
  • Chocolate chips: If you aren’t a huge pan of semisweet chocolate, you can use dark chocolate, white chocolate or peanut butter chips. You can even put your chips into a microwave safe bowl, heat them up and dip the Chocolate Cheesecake Bites into the melted chocolate.

BITE-SIZED TREATS

The French call finger foods “canapés,” which literally means “sofa.” They coined this term because they would make little appetizers that would sit on top of slices of bread like a person sitting on a couch. Bite-sized foods have been the ultimate party food since somewhere around the 18th century, although little morsels of food have been enjoyed by the rich and elite since much earlier.

With that in mind, here are some other delicious dessert bites for you to enjoy.

HOW LONG ARE CHOCOLATE CHEESECAKE BITES GOOD?

  • Serve: Chocolate Cheesecake Bites are best served chilled, and you don’t want to leave them at room temperature for very long or they’ll start getting mushy and fall apart.
  • Store: Set your Chocolate Cheesecake Bites on a sheet of parchment paper and refrigerate them. They’ll be good for up to 5 days before they go bad. A bit of a tip here, you can line a baking pan with parchment paper and put your leftover Chocolate Cheesecake Bites on it. This way you can slide the whole thing onto a fridge shelf and pull them out to munch on without them getting squished. If you are even more worried about them being squished you can use a cupcake or muffin pan.
  • Freeze: You can freeze Chocolate Cheesecake Bites for up to 6 months before you should throw them out. I would recommend eating them sooner rather than later for the best flavor.

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Dinner, then Dessert

Chocolate Cheesecake Bites

Chocolate Cheesecake Bites is an easy no-bake treat made from cream cheese, chocolate pudding and mini chocolate chips rolled in cocoa powder. 
Yield 24 Servings
Prep Time 5 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
Chocolate Cheesecake Bite bitten in half
PrintRate

Ingredients
 

  • 3.4 ounce package of instant chocolate pudding
  • 8 ounce block of cream cheese
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 cup powdered sugar
  • 1 cup mini chocolate chips
  • 1/2 cup cocoa powder

Instructions

  • Mix the chocolate pudding, cream cheese, vanilla, salt, powdered sugar and mini chocolate chips in a large bowl.
  • Chill this "dough" for 30 minutes.
  • Form into 1" balls then dip in a small bowl of cocoa powder until coated.

Nutrition

Calories: 72kcal | Carbohydrates: 12g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 153mg | Potassium: 63mg | Fiber: 1g | Sugar: 9g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg

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Chocolate Cheesecake Bites in a white bowl

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  2. These little cheesecakes are amazing! They taste just like chocolate cheesecake, and require no baking! I would totally recommend them to friends and family.

    Reply

  6. Now this is the treat to make! Love the texture – it is just the way I like my bites to be. Great combo of chocolate chips and pudding… Yum!

    Reply

  7. These look so incredibly chocolatey! I often crave a piece of cheesecake after dinner but a whole slice is just too much! These would be ideal for those cravings! Not sure I could stop after one though! They look too good!

    Reply