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Love cheesecake? I’m giving you 3 ways to make No Bake Cheesecake Bites Recipe! You can roll them in graham cracker crumbs, dip them in chocolate, or fry them carnival style. Whichever way you decide to make them, you’re going to love the little bites of creamy cheesecake!
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Cheesecake Bites – 3 ways!
Cheesecake bites are the ultimate indulgence, featuring creamy no bake cheesecake in bite-sized delights coated with either luscious chocolate or classic graham cracker crumbs. Their size makes them incredibly convenient, but beware, it will be hard to stop eating at just one truffle! This is the dream dessert for those who love classic creamy cheesecake and easy to eat desserts.
Elevate your cheesecake experience with deep-fried bites, just like the fairground treats. Their golden, crispy exterior encases the creamy cheesecake, offering a mouthwatering contrast in each bite. No need to worry about water baths or cracks in your cheesecake – these no-bake treats promise all the taste with none of the fuss.
- Cream cheese: I like using the Challenge brand but use what you have.
- Sugar: some granulated sugar to sweeten.
- Graham crackers: crush them in a plastic baggie to get graham cracker crumbs. I used graham cracker crumbs but any cookie crumbs work fine. I just love how graham crackers taste with cheesecake.
- Chocolate: make sure you’re using baking chocolate to melt so we can use it for dipping. Like Candiquik Almond Bark.
- Pancake mix: the kind you mix with water – this is what you’ll dip the cheesecake truffles in before frying.
- Oil: I like vegetable oil for frying since there are no heavy flavors to interrupt the deliciousness we have going on in these cheesecake bites.
How to make Cheesecake Bites
- Beat cream cheese until smooth using a hand mixer. Mix in the sugar, extract, and graham cracker crumbs.
- Scoop balls of the cheesecake mixture onto the cookie sheet.
- To make graham-coated truffles: Roll each truffle in a bowl of graham cracker crumbs. Make a ball by rolling each truffle between the palms of your hand. Chill until they’re not too soft and you’re ready to eat.
- To make chocolate-covered truffles: Freeze naked truffles for about 30 minutes. Melt chocolate according to package directions. Dip each truffle in the chocolate and tap off the excess, then place on a wax paper-lined cookie sheet. Chill to set.
- To deep fry truffles: Place oil in a deep 3 or 4 Qt pot. Heat on medium heat until the oil reaches 350°F.
- Whisk the pancake mix and water until smooth let it sit until the oil is ready.
- Roll each truffle in some flour, then dip it in the batter.
- Carefully place the truffle into the hot oil without splattering. Cook for just a few minutes, rolling them with a spoon to make sure they get evenly cooked until they are golden brown.
- Remove from the oil and serve topped with powdered sugar.
- I like melting the chocolate in a disposable paper bowl for easy cleanup. Learn how to dip candy and truffles without crying!
- Try dusting these balls with crushed Oreos or even flavored graham crackers.
- Eat fried truffles while warm, or at least the same day they are fried.
- The chocolate covered bites and graham coated ones will last in the refrigerator for up to 4 days and you can freeze them for up to 2 months.
Mine aren’t since I used regular flour and pancake mix but they can be if you use gluten-free ingredients.
Store them in the refrigerator for up to 4 days.
Yes. In an airtight container, freeze these truffles for up to 1 month.
No Bake Cheesecake Truffles (3 ways)
For the truffle base:
- 8 ounces (226g) cream cheese , softened
- ¼ cup (50g) granulated sugar
- ½ teaspoon vanilla extract
- ½ cup graham cracker crumbs
To Make Graham Coated Truffles:
- ½ cup graham cracker crumbs
To Make Chocolate Covered Truffles:
- 8 ounces Candiquik Almond Bark, or other baking chocolate for dipping
To Make Deep Fried Truffles:
- 1 ½ cups pancake mix (the kind you mix with water)
- ¾ cup (177ml) water
- ¼ cup (31g) all purpose flour
- 4 cups vegetable oil for frying
- Make the truffle base: Beat cream cheese until smooth using a hand mixer. Mix in the sugar, extract, and graham cracker crumbs.
- Line a cookie sheet with wax or parchment paper. Scoop 1 tablespoon size balls of the cheesecake mixture onto the cookie sheet.
- If you’re making the graham coated truffles, continue without chilling. Freeze the cookie sheet of naked truffles for about 30 minutes if you’re making the chocolate covered truffles or fried truffles.
- To make graham coated truffles: roll each truffle in a bowl of graham cracker crumbs. Roll between the palms of your hand to make a uniform ball, then roll in the bowl again. Chill until they’re not too soft, about 30 minutes.
- To make chocolate covered truffles: melt chocolate according to package directions. I like melting the chocolate in a disposable paper bowl for easy cleanup. Dip each truffle in the chocolate and tap off the excess, then place on a wax paper lined cookie sheet. Sprinkle with colorful sprinkles. Chill to set, about 10-20 minutes.
- To make the fried truffles: place oil in a deep 3 or 4 Qt pot and attach a candy thermometer to the side. Heat on medium heat until the oil reaches 350°F. Meanwhile, whisk the pancake mix and water until smooth. Let it sit until the oil is ready. Place a paper towel on a cookie sheet and place the flour in a small bowl. Once the oil is ready, roll each truffle in the flour, then dip in the batter. Use two spoons to carefully get the truffle into the hot oil without splattering. Cook for just a few minutes, 2-3 at a time, rolling them with a spoon to make sure they get evenly cooked, until they are golden brown. Remove from the oil with a slotted spoon to the paper towels. Once they’re done, serve topped with powdered sugar.
- Store chocolate covered truffles or graham coated truffles in the refrigerator for up to 4 days. Eat fried truffles while warm, or at least the same day they are fried.
- I like using Krusteaz or similar pancake mix – the kind you mix with water.
- You can freeze cheesecake bites for up to 2 months
- Use any cookie crumbs to coat them with in place of the graham crackers
- Fried cheesecake is best eaten the day it’s made.
- For melting chocolate, my favorite is Ghiradelli Candy Melts (in the baking aisle). Melt in a paper dixie bowl for easy cleanup!
Last Updated on July 23, 2023