But I find that traditional cheesecake can be a real patchke, meaning, it can be a lot of work to make it the right way: creamy, just set, no cracks, and light. So I am always looking for ways to make cheesecake without quite so much work.
These cheesecake bites don’t require any baking, though they do require a smidge of planning since they will need to chill in the fridge for 6-8 hours or overnight before slicing.
Note: If the cheesecake is still a bit soft, pop the tray into the freezer before slicing. You can also try running a sharp knife under hot water between slices to get a clean cut. If you prefer you can use milk chocolate, but the dark chocolate creates a nice contrast to the sweetness of the creamy cheesecake filling.
For the crust:
- 10 full graham crackers
- 10 Tbsp unsalted butter, melted
- Pinch salt
For the filling:
- 3 8 oz packages cream cheese, left at room temperaute
- 2 Tbsp granulated sugar
- 1 14 oz can condensed milk
- 1 tsp vanilla
- Juice of ½ lemon plus zest
For the topping:
- 2 cups dark or semi-sweet chocolate chips (can also use chocolate melts)
- 2 tsp vegetable oil
- Sprinkles (optional)
- 1 cup white chocolate chips + 1 tsp vegetable oil (optional)
- Line an 8×8 square baking pan with parchment paper.
- Place graham crackers in a food processor fitted with blade attachment. Pulse until crumbs form.
- Add crumbs, melted butter and pinch of salt in a mixing bowl. Combine well.
- Spread crumbs in bottom of pan and press down evenly.
- In a large bowl mix cream cheese using hand mixer until smooth. Add sugar and beat.
- Add vanilla and lemon juice and beat again. Add condensed milk. Spread evenly on top of crust.
- Chill covered for 6 hours or overnight. You can also freeze for 2 hours.
- Remove cheesecake from pan and cut into even squares.
- Melt chocolate and oil in a microwave safe bowl in 30 second intervals until completely smooth.
- Dip each square of cheesecake in chocolate. Top with sprinkles or drizzle melted white chocolate on top.