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–+ servings

No Bake Chocolate Caramel Cheesecake Bites

Rich chocolate cookie crust filled with creamy chocolate cheesecake and topped with a glossy caramel ribbon, these no-bake cheesecake bites are the perfect indulgent treat for any gathering.
Prep Time 30 minutes
Total Time 4 hours
Serving Size 16 pieces

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.

Notes

Store leftovers covered in an airtight container for up to 5 days in the refrigerator. Cut squares can be wrapped and frozen for up to 2 months.