Prep Cook Yield Ready In
20 minutes plus chill time 0 minute 32 cheesecake bites 2 hours

No-Bake Chocolate Covered Cheesecake Bites Recipe

Try these easy, bite-sized sweets for Shavuot or anytime.

Shavuot is just around the corner, and it’s traditional to eat dairy foods like blintzes, kugel, and cheesecake to celebrate the holiday.

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)


  1. Line an 8×8 square baking pan with parchment paper.
  2. Place graham crackers in a food processor fitted with blade attachment. Pulse until crumbs form.
  3. Add crumbs, melted butter and pinch of salt in a mixing bowl. Combine well.
  4. Spread crumbs in bottom of pan and press down evenly.
  5. In a large bowl mix cream cheese using hand mixer until smooth. Add sugar and beat.
  6. Add vanilla and lemon juice and beat again. Add condensed milk. Spread evenly on top of crust.
  7. Chill covered for 6 hours or overnight. You can also freeze for 2 hours.
  8. Remove cheesecake from pan and cut into even squares.
  9. Melt chocolate and oil in a microwave safe bowl in 30 second intervals until completely smooth.
  10. Dip each square of cheesecake in chocolate. Top with sprinkles or drizzle melted white chocolate on top.

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