Go Back
- 1 cup all-purpose flour (heat-treated) - ½ cup brown sugar, packed - ¼ cup granulated sugar - ½ cup unsalted butter, softened - 1 teaspoon vanilla extract - ¼ teaspoon salt - ½ cup mini chocolate chips - 8 oz cream cheese, softened - ½ cup powdered sugar - 1 teaspoon vanilla extract (for frosting) - 1 cup graham cracker crumbs (for coating) Heat-treated flour is safe to eat. Regular flour can harbor germs. Treating it by heating kills harmful bacteria. This step ensures your bites are safe. It also gives a nice texture. I always recommend this for raw dough recipes. For cream cheese, I recommend Philadelphia. It’s creamy and blends well. For chocolate chips, Ghirardelli is a top choice. Their mini chips melt perfectly into the dough. Enjoy the rich flavor they bring! To start, you need a large mixing bowl. First, beat the softened butter, brown sugar, and granulated sugar together. Mix until the mixture is creamy and smooth. Next, add the heat-treated flour, salt, and vanilla extract. Stir until the dough comes together. This dough should feel soft and slightly sticky. Then, fold in the mini chocolate chips. Make sure they are spread out evenly in the dough. With a tablespoon, scoop out portions of the dough. Roll each portion into a ball and place them on a parchment-lined baking sheet. For the cream cheese filling, take another bowl and add the softened cream cheese. Beat it until it is smooth and creamy. Gradually add the powdered sugar. Mix well to avoid lumps. Then, add the vanilla extract for flavor. Your filling should be rich and sweet. Now, it’s time to assemble your bites. Take each cookie dough ball and gently flatten it. Place a small dollop of the cream cheese filling on top—about a teaspoon is perfect. Carefully reshape the dough around the cream cheese to form a ball again. Once they are all shaped, roll each one in graham cracker crumbs. This adds a nice crunch. Finally, place the bites back on the baking sheet. Refrigerate them for at least one hour. This helps them firm up nicely. To make these bites sweet and tasty, use the right sugars. Brown sugar adds moisture and flavor. Granulated sugar gives a nice crunch. You want the mix to feel soft yet firm. If the dough is too dry, add a bit more butter. For the cream cheese layer, make sure it’s very soft. This helps it blend well with the powdered sugar. Test the filling; it should be sweet but not too sweet. Using the right tools makes this recipe fun and easy. I recommend a sturdy mixing bowl for the dough. A hand mixer or stand mixer works best for the cream cheese. Use a cookie scoop to get even bites. This keeps them looking nice and tidy. A parchment-lined baking sheet is great for the bites to cool on. Finally, have a small bowl ready for the graham cracker crumbs. Sometimes things don’t go as planned. If the dough sticks to your hands, try wetting them slightly. This helps shape the bites easily. If your bites are too crumbly, add a bit of milk or butter. If the cream cheese mixture is too runny, chill it briefly. This can help it firm up. Always taste as you go. If something feels off, adjust the sweetness or flavors until it feels right. {{image_2}} You can easily mix up the flavor of your No-Bake Cookie Dough Cheesecake Bites. Instead of vanilla extract, try using almond or hazelnut extract. These choices add a unique taste. Lemon or orange zest offers a fresh twist. You can even add a splash of peppermint extract for a winter treat. Each variation brings its own fun flavor to the bites. If you need a gluten-free version, swap the all-purpose flour with gluten-free flour. Make sure it’s heat-treated for safety. For a vegan version, use dairy-free butter and vegan cream cheese. Coconut cream can also work well. Replace the sugars with coconut sugar or maple syrup for a healthier option. These swaps keep the bites tasty for everyone. Get creative with toppings and mix-ins for your bites. Instead of graham cracker crumbs, use crushed nuts or cereal for a crunch. You can drizzle melted dark chocolate on top for added sweetness. Sprinkles can make them festive for parties. Try adding chopped dried fruits like cranberries or apricots for a fruity touch. These fun ideas let you customize each bite! To keep your No-Bake Cookie Dough Cheesecake Bites fresh, place them in an airtight container. Layer them with parchment paper to prevent sticking. Store the bites in the fridge for up to one week. If you have leftovers, make sure they are cooled completely before storing. This helps maintain their shape and taste. Freezing these bites is a great option for longer storage. To freeze them, first chill the bites in the fridge for one hour. After that, place them in a single layer on a baking sheet. Freeze them for about two hours, then transfer to a freezer-safe bag or container. They can last for up to three months in the freezer. Just remember to label the bag with the date! When you’re ready to enjoy these bites, simply take them out of the fridge or freezer. If they are frozen, let them thaw in the fridge for a few hours. For a quick treat, you can also serve them straight from the fridge. Arrange them nicely on a plate and add some extra chocolate chips around them for a fun touch. Yes, you can! Feel free to swap mini chocolate chips for regular ones. You could also use dark chocolate or white chocolate chips. Each type gives a different taste. Experiment to find your favorite mix. These bites stay fresh for about one week in the fridge. Keep them in an airtight container. This keeps them tasty and prevents them from drying out. Using heat-treated flour makes this cookie dough safe. Heat-treating kills any harmful bacteria. So, you can enjoy the dough without worry. Just make sure to follow the recipe closely. Absolutely! You can make these bites a day ahead. Just store them in the fridge until you are ready to serve. This makes them a great option for parties or special events. You’ve learned how to make delicious No-Bake Cookie Dough Cheesecake Bites. We covered important ingredients, including heat-treated flour for safety. I shared clear steps for mixing and assembling your bites, plus tips for perfect texture and flavor. We also explored fun variations for different diets and creative toppings. These bites are easy to store and freeze for later. With this knowledge, you can enjoy a tasty treat anytime. Dive in and make these bites your own!

No-Bake Cookie Dough Cheesecake Bites

Indulge in the ultimate treat with these No-Bake Cookie Dough Cheesecake Bites! This delightful recipe combines creamy cheesecake with delectable cookie dough, making it a perfect dessert for any occasion. Easy to prepare, these bites are rolled in graham cracker crumbs and packed with mini chocolate chips. Click through to discover the full recipe and impress your friends with these irresistible bites that require no baking at all!
Print Recipe Pin Recipe

Ingredients
  

1 cup all-purpose flour (heat-treated)

½ cup brown sugar, packed

¼ cup granulated sugar

½ cup unsalted butter, softened

1 teaspoon vanilla extract

¼ teaspoon salt

½ cup mini chocolate chips

8 oz cream cheese, softened

½ cup powdered sugar

1 teaspoon vanilla extract (for frosting)

1 cup graham cracker crumbs (for coating)

Instructions
 

In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and well combined.

    Add in the heat-treated flour, salt, and vanilla extract. Mix until a dough forms.

      Fold in the mini chocolate chips, ensuring they're evenly distributed throughout the dough.

        Scoop out tablespoon-sized amounts of the cookie dough and roll them into balls. Place them on a parchment-lined baking sheet.

          In another bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy.

            Carefully flatten each cookie dough ball slightly and place a small dollop (about 1 teaspoon) of the cream cheese mixture on top.

              Gently reshape the bites into balls, enclosing the cream cheese filling within the cookie dough.

                Roll each ball in the graham cracker crumbs until fully coated.

                  Place the cookie dough cheesecake bites back on the parchment-lined sheet and refrigerate for at least 1 hour to firm up.

                    Prep Time: 20 minutes | Total Time: 1 hour 20 minutes | Servings: 12-15 bites

                      - Presentation Tips: Arrange the bites on a decorative plate, sprinkling extra chocolate chips around for garnish. Serve with toothpicks for easy enjoyment!