No-bake Cheesecake Chocolate Covered Bitty Bites

No-bake Cheesecake Chocolate Covered Bitty Bites -- A Pinch of Joy

No-bake Cheesecake Chocolate Covered Bitty Bites -- A Pinch of Joy

The first time I made these I was dismayed. These little things refused any attempt at decoration. Snowflake candies fell off, nonpareils just bounced to the side. Pretty little drizzles of colored melts, swirls – forget it. I don’t have a whole lot of patience for “fiddling” as Grandma called it, so I put the chocolates aside and ditched the pretty picture in my head. Next day, Bytes said “those things are pretty good”.   I bit into the crisp chocolate and was smitten with the soft, cheesecake goodness inside. Forget decorations and fancies. Just pure ingredients, well blended and aged properly. Moral of the story:   Listen to the candy, people!

In keeping with the goal of making smaller candies in smaller batches, this recipe makes 2 dozen. Recipe can be doubled and you can make the cheesecake balls larger. We like these best when stored at room temperature, but then they disappear very quickly at our house. If you plan to keep them more than 2-3 days, store tightly covered in the refrigerator.

No-bake Cheesecake Chocolate Covered Bitty Bites
 
Small servings in a small batch. Recipe can be doubled. Soooo good it will become a favorite!
Author:
Recipe type: Dessert Candy
Serves: 2 dozen
Ingredients
  • 4 ounce cream cheese, room temperature
  • 2 tablesoons butter, room temperature
  • 4 squares graham crackers crushed (1/4 cup)
  • 2 cups powdered sugar
  • 5 ounces chocolate melts or bark
Instructions
  1. Mix cream cheese and butter together until well combined.
  2. Add graham cracker crumbs and mix well.
  3. Add powdered sugar gradually and mix well.
  4. Cover bowl and chill for at least one hour, overnight is good.
  5. Cover cookie sheet with wax paper. Scoop chilled cheesecake from bowl in scant teaspoonsful. Roll each ball lightly to “round it” and place on wax paper. Slide cookie sheet with cheesecake balls back into the refrigerator. If they are very soft, plan to leave them there for 10-20 minutes.
  6. Melt chocolate in microwave, following package directions, until chocolate is completely melted.
  7. Remove cheesecake balls from refrigerator. Use a fork to dip each cheesecake ball into the melted chocolate, working quickly. Let excess chocolate drip off and use a second fork to push dipped candy onto the waxed paper.
  8. Cool until hardened.

Watch for more no bake and no stress treats in small batches between now and Christmas.  For when you want to have a variety of treats without a lot of leftovers. 

  1. Chocolate Peppermint Grahams
  2. Grinch Kabobs
  3. No Bake Chocolate Oatmeal Cookie Gems
  4. Butterscotch Pecan Softies
  5. Peanut Butter Double Chocolate Bars

 If you want cookies check these out —

1.  Fruitcake cookies   2.  Almond Coconut Crunch Cookies 3.  Pineapple Walnut Cookies
4.  Maple Caramel Swirl Cookies    5.  Peppermint Chocolate Thumbprints 6.  Cherry Almond Chews
7.  Polka Dot Macaroons   8.  Red Velvet Cookies with white chocolate and walnuts    9.  Butterscotch Pecan Softies     10. Toffee Crisps    11. Crescent Mini Chip Cookies      12. Minty Christmas Cookies

 

 

 

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Lemon Cheesecake Parfait

Lemon Cheesecake Parfait -- A Pinch of Joy

Lemon Cheesecake Parfait -- A Pinch of Joy

Lemon cheesecake parfaits are light with a zip of lemon, perfect for a spring dessert. Choose your favorite lemon cookie. I usually use lemon wafers (next to the vanilla wafers on the grocery shelf), but the ones pictured above have crushed lemon cream filled cookies layered through the parfait with a tiny lemon crisp on top. Any lemon cookie will work as long as it is crisp enough to crumble. The number you need will depend on the size of the cookie. I use sugar free lemon pudding which was a little hard to find.  You can use regular instant pudding instead, especially if you are not concerned with “carb counts” as we are. Boost the flavor with some additional lemon juice or lemon flavoring. I made this two or three times before I realized it takes two 8 ounce containers of whipped topping. I could not figure out why the number of servings was always less than I expected! Duh!  Be sure to fold in an entire 8 ounce container of topping into the cheesecake. You probably won’t use all of the second container for layering and topping. 

To layer the cheesecake into the glasses, start with a layer of crumbs on the bottom. Use a plastic zipper quart sized bag to squeeze the cheesecake mixture into the glass without smearing. Pull down one corner of the bag, while pushing the the other side up to form a cone. Fold down the top of the bag to make it easier to load.

Zipper Bag folded
Scoop the cheesecake mixture in, folding up the top to fill the bag. Zip bag closed, while still keeping the cone shape.

Snip off a corner
Snip off the corner so the opening is about an inch in diameter. Squeeze gently into the parfait glass, while avoiding the upper sides of the glass to avoid smearing.

Lemon Cheesecake Parfait
 
Author:
Recipe type: Dessert
Ingredients
  • 1 package Lemon cookies
  • 1 8 ounce package cream cheese, softened
  • ¼ cup sugar
  • 1 teaspoon lemon flavoring*
  • 1 teaspoon vanilla flavoring
  • 1 package sugar free lemon instant pudding
  • 1 cup milk
  • 2 8 ounce cartons whipped topping, thawed
Instructions
  1. Crush the lemon cookies in a plastic zipper bag and set aside.
  2. Cream cream cheese, sugar and flavorings until smooth. Can substitute 1 packet lemon crystals or 1 tablespoon lemon juice for lemon flavoring, if desired.
  3. Add milk and pudding mix, beat until smooth and fluffy.
  4. Fold in one 8 ounce container of the whipped topping.
  5. To make parfait, sprinkle cookie crumbs into bottom of glass. Add a layer of cheesecake, a layer of whipped topping. Repeat. Garnish top layer of topping with whole cookie and a few crumbs.
Notes
Use any lemon cookie that is crisp enough to crumble, such as lemon filling cookies (such as Oreo), lemon wafers, lemon crisps. Number needed will depend on size of cookie, but generally 2-4 cookies per serving to crumble for layering, plus cookies for garnish.


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Cream Cheese Frosting – lower sugar version

Cream Cheese Frosting (lower sugar version) -- A Pinch of Joy

Cream Cheese Frosting (lower sugar version) -- A Pinch of Joy

Cream Cheese Frosting (Lower sugar version) is a light, soft frosting. It spreads well, but is not suitable for decorating. It will hold things like chopped nuts or other embellishments — food or paper – but won’t hold shape. It’s not strong on flavor, has a very smooth texture, not sweet – it’s the perfect foil for a great cake! It enhances but doesn’t outshine unique flavors and textures, like Pumpkin Bars, Pineapple Spiced Carrot Cake or Hummingbird Cake. What other recipe gets top billing for being the perfect second banana to the star??

Make one batch to frost a 9×13 pan of cake or cakelike bars. To frost layer cakes, you will need to double the batch.   A touch of salt can enhance the flavor. You can also add up to a cup more powdered sugar, if you need (which will, of course, up the carb and calorie count).   If the day is very humid, or you will be transporting the cake, might be a nice option to know.

Cream Cheese Frosting - lower sugar version
 
Author:
Ingredients
  • 1 8 ounce package cream cheese, softened
  • ¼ cup butter, room temperature
  • 1 teaspoon vanilla
  • 2 cups powdered sugar
Instructions
  1. Beat cream cheese and butter at low speed until light and fluffy.
  2. Add vanilla and mix well.
  3. Add powdered sugar, 1 cup at a time. Beat until well incorporated.
  4. Spread over cake, slice and serve

I’m so glad you stopped by today!   Be sure to follow A Pinch of Joy so you don’t miss a thing!  I’d love to have your company on this venture!!   Follow:    Facebook RSS feed  / bloglovin’ /   twitter  and   pinterest.   Share: if you found this helpful or inspiring please click one of the buttons below!  Your support of A Pinch of Joy is appreciated!

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