No Bake Chocolate Caramel Cheesecake Bites
I first made these No Bake Chocolate Caramel Cheesecake Bites when I needed a party dessert that looked fancy but could be thrown together in an afternoon. Rich chocolate cookie crust, an easy chocolate-studded cheesecake filling, and a glossy caramel ribbon make them feel indulgent without turning on the oven. They’re perfect for potlucks, holiday trays, or a simple after-dinner treat when you want something that feels special but travels well. If you like quick, make-ahead cheesecakes, this is a crowd-pleaser that’s almost impossible to mess up — think of it as miniature, sliceable comfort.
Why you’ll love this dish
These bites hit several sweet spots at once: no baking, only a handful of pantry ingredients, and a flavor combo — chocolate plus caramel — that almost everyone reaches for. They’re ideal when you want to prep ahead (refrigerate overnight) or when you need individual portions that are easy to serve at a gathering.
“Creamy, chocolatey, and dangerously easy — I made a pan for game night and it disappeared in minutes.” — a friend who refuses to share recipes
If you enjoy other caramel-forward desserts, the Gooey Chocolate Caramel Turtle Cake Roll is another great option to try when you want a slightly different format and texture.
How this recipe comes together
Quick overview so you know what you’re getting into: press a chocolate cookie crumb crust into a lined dish, beat a smooth cream cheese mixture, fold in melted chocolate and chopped mini chocolate squares, pour over the crust, drizzle with caramel, then chill until firm. There’s no oven time and minimal hands-on work — mostly waiting for the cheesecake to set.
If you like bite-sized mashups of chocolate and cream cheese, check out these Chocolate Cheesecake Brownie Bites for another make-ahead party idea using a similar “assemble and chill” approach.
Ingredients
What you’ll need:
- 2 cups chocolate cookie crumbs (use crushed Oreos or similar)
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips, melted
- 1/2 cup caramel sauce, plus more for drizzling
- 1/2 cup mini chocolate squares (such as Rolos), chopped
- Chocolate shavings, for garnish
Notes/substitutions:
- For a gluten-free crust, use gluten-free chocolate sandwich cookies.
- If you prefer a lighter sweetness, swap half the granulated sugar for powdered sugar or reduce to 1/3 cup.
- Use store-bought caramel sauce for speed, or warm leftover homemade caramel until pourable.
Directions to follow
- Line an 8×8-inch (or similar) baking dish with parchment, leaving an overhang for easy removal.
- In a medium bowl, mix the chocolate cookie crumbs and melted butter until the crumbs are evenly moistened.
- Press the crumb mixture firmly into the bottom of the lined dish to form an even crust. Chill while you make the filling.
- In a bowl, beat the softened cream cheese with the granulated sugar and vanilla until smooth and free of lumps.
- Stir in the melted dark chocolate until the filling takes on a uniform chocolate color.
- Fold in the chopped mini chocolate squares so there are gooey pockets throughout.
- Spread the chocolate cheesecake filling over the chilled crust and smooth the top.
- Drizzle 1/2 cup caramel sauce over the filling. Use a skewer to swirl the caramel gently if you like a marbled look.
- Refrigerate for at least 4 hours, or until the cheesecake is fully set. Overnight is best for clean slices.
- Before serving, remove from the dish using the parchment overhang, cut into squares, garnish with chocolate shavings and extra caramel drizzle.
Best ways to enjoy it
Serve these bites chilled on a dessert platter. For a festive look, stack them on a tiered tray with a dusting of cocoa powder around the base. Pair with:
- Fresh raspberries or sliced strawberries to cut richness
- Espresso or dark roast coffee to balance the caramel sweetness
- Sparkling wine or dessert wines if you’re serving them at a celebration
If you want more no-bake ideas to round out a dessert spread, the No-Bake Caramel Pecan Cream Pie is a lovely companion that brings nutty texture to the table.
How to store & freeze
- Refrigerator: Store leftovers covered in an airtight container for up to 5 days. Keep chilled until just before serving.
- Freezer: Wrap the cut squares individually in plastic wrap, then place in a freezer-safe container. Freeze up to 2 months. Thaw in the refrigerator overnight before serving.
- Food safety: Because these contain cream cheese, keep them refrigerated and discard if left at room temperature for more than 2 hours.
Helpful cooking tips
- Soften cream cheese to room temperature for a lump-free filling; if you forgot, microwave in 5–10 second bursts until just softened.
- Melt chocolate gently over a double boiler or in short bursts in the microwave, stirring frequently to avoid scorching.
- Press the crust firmly — using the bottom of a measuring cup helps create an even, compact base.
- If you prefer mini rounds, use a mini muffin tin lined with paper cups and reduce chilling time to 2–3 hours.
- To get perfectly neat squares, chill until very firm and wipe your knife clean between cuts. Run the knife under hot water and dry before slicing for cleaner edges.
Creative twists
- Salted caramel: Finish with flaky sea salt for a sweet-salty contrast.
- Peanut butter swirl: Warm 1/4 cup peanut butter and swirl it with the caramel before chilling.
- White chocolate: Swap dark chocolate for white chocolate and add chopped toasted macadamias.
- Gluten-free or nut crust: Use almond flour mixed with melted butter for a nutty, gluten-free base.
- Mini bites: Press into a mini muffin tin for single-serve cheesecake cups — they make great party finger food.
FAQ
Q: How long does it take to prep and set?
A: Active prep is about 20–30 minutes. Plan on at least 4 hours of chilling; overnight gives the best texture.
Q: Can I substitute cream cheese with a lighter option?
A: You can use Neufchâtel for a lower-fat version, but the texture will be slightly less rich. Greek yogurt is not recommended on its own because it will be too soft; if using yogurt, mix it into a stabilized base like softened cream cheese.
Q: Can I use chocolate sandwich cookies with filling?
A: Yes — you can use whole sandwich cookies; pulse them in a food processor until fine crumbs. The small amount of filling won’t significantly affect the crust texture.
Q: Are these safe to freeze?
A: Yes. Freeze individual squares wrapped tightly and thaw in the refrigerator overnight before serving.
Q: What’s the best way to serve for a crowd?
A: Cut into small squares and arrange on a platter with garnishes (shaved chocolate, caramel drizzle). Offer small dessert forks or toothpicks for easy picking.
Conclusion
These No Bake Chocolate Caramel Cheesecake Bites are a reliable, make-ahead crowd-pleaser that look and taste like something you’d order at a bakery. If you want to compare techniques or see other takes on caramel cheesecake bites, this Chocolate Caramel Cheesecake Bites Recipe – Barbara Bakes has a slightly different presentation, and these Mini Caramel Cheesecake Bites – Design Eat Repeat are great when you want individually portioned sweets. Enjoy — and don’t be surprised if everyone asks for the recipe.
No Bake Chocolate Caramel Cheesecake Bites
Ingredients
Crust
- 2 cups chocolate cookie crumbs Use crushed Oreos or similar.
- 1/2 cup unsalted butter, melted
Filling
- 16 oz cream cheese, softened Soften to room temperature.
- 1/2 cup granulated sugar For lighter sweetness, consider reducing to 1/3 cup or swapping for powdered sugar.
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips, melted Melt gently to avoid scorching.
- 1/2 cup caramel sauce, plus more for drizzling Use store-bought for convenience.
- 1/2 cup mini chocolate squares, chopped Such as Rolos.
Garnish
- Chocolate shavings For garnish.
Instructions
Preparation
- Line an 8x8-inch (or similar) baking dish with parchment, leaving an overhang for easy removal.
- In a medium bowl, mix the chocolate cookie crumbs and melted butter until the crumbs are evenly moistened.
- Press the crumb mixture firmly into the bottom of the lined dish to form an even crust. Chill while you make the filling.
- In a bowl, beat the softened cream cheese with the granulated sugar and vanilla until smooth and free of lumps.
- Stir in the melted dark chocolate until the filling takes on a uniform chocolate color.
- Fold in the chopped mini chocolate squares so there are gooey pockets throughout.
- Spread the chocolate cheesecake filling over the chilled crust and smooth the top.
- Drizzle 1/2 cup caramel sauce over the filling. Use a skewer to swirl the caramel gently for a marbled look.
- Refrigerate for at least 4 hours, or until the cheesecake is fully set. Overnight is best for clean slices.
- Before serving, remove from the dish using the parchment overhang, cut into squares, garnish with chocolate shavings and extra caramel drizzle.
