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image of realistic top down mise en place shot fresh ingredients arranged white marble kitchen counter clear glass bowls cream cheese granulated sugar crushed graham crackers melted butter heavy cream vanilla extract red green christmas sprinkles rustic brown wooden kitchen sets soft diffuse daylight
Benjamin

No Bake Christmas Cheesecake Bites

These festive No Bake Christmas Cheesecake Bites are the ultimate holiday dessert. Creamy cheesecake filling is rolled in a buttery graham cracker crust, then dipped in white chocolate and decorated with vibrant red and green sprinkles. They're bite-sized, make-ahead friendly, and require zero oven time!
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Prep Time 45 minutes
Total Time 45 minutes
Servings: 24 pieces
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 1/2 cup Graham cracker crumbs finely crushed
  • 1/3 cup Unsalted butter melted and cooled
  • 2 package Cream cheese 8 oz each, softened to room temperature
  • 1 1/2 cup Powdered sugar sifted
  • 1 tbsp Pure vanilla extract
  • 1 tsp Lemon juice optional, for extra tang
  • 12 oz White chocolate chips
  • 1 tsp Coconut oil optional, for thinning chocolate
  • 1/2 cup Christmas sprinkles red and green

Equipment

  • electric mixer,
  • - Mixing bowls
  • Baking sheet
  • Parchment paper
  • microwave-safe bowl,
  • Fork or Dipping Tool

Method
 

Prepare the Crust Base
  1. In a medium bowl, combine the finely crushed graham cracker crumbs and melted butter. Mix until the crumbs are uniformly moistened and resemble wet sand. Set aside.
Make the Cream Cheese Filling
  1. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium-high speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl.
  2. Gradually add the sifted powdered sugar and vanilla extract. Beat on low speed until fully incorporated, then increase speed and beat until smooth and thick, about 2 minutes.
  3. If using, add the lemon juice and beat just until combined.
  4. Spoon the graham cracker crumb mixture into the cream cheese filling. Mix on low speed or fold gently with a spatula until the crumbs are evenly distributed. The mixture will be very thick and sturdy, like dense cookie dough.
Chill and Shape
  1. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour. This makes the mixture firm enough to roll.
  2. Line a baking sheet with parchment paper. Using a small cookie scoop (about 1.5 tablespoons), scoop portions of the chilled mixture and quickly roll them into smooth, compact balls. Place them on the prepared baking sheet.
  3. Place the baking sheet in the freezer for 15-20 minutes. This ensures the balls are solid and cold, which helps the chocolate set quickly when dipping.
Melt and Dip
  1. In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring between each interval until smooth. If the chocolate is too thick, stir in a teaspoon of coconut oil to reach a smooth, dip-able consistency.
  2. Using a fork or dipping tool, dip one frozen cheesecake ball at a time into the melted chocolate, ensuring it's completely coated. Tap off excess chocolate gently and place the dipped bite back on the parchment paper.
  3. Immediately sprinkle the top with a generous amount of red and green Christmas sprinkles before the chocolate sets.
Final Set
  1. Return the finished cheesecake bites to the refrigerator for at least 30 minutes to completely set the chocolate shell before serving.
  2. Store in an airtight container in the refrigerator for up to 7 days, or freeze for up to 3 months. Layer with parchment paper to prevent sticking.

Nutrition

Calories: 120kcalCarbohydrates: 13gProtein: 2gFat: 7g

Notes

Make ahead tip: You can prepare the cheesecake balls and freeze them up to 2 days in advance. Just dip and decorate on the day of serving. For a festive variation, fold crushed candy canes into the filling for peppermint cheesecake bites, or use crushed gingersnaps instead of graham crackers for a gingerbread twist.
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