Chocolate Swirl Cheesecake Bites (No-Bake)

Introduction

Cheesecake is one of those desserts that feels indulgent yet comforting, and these no-bake chocolate swirl cheesecake bites strike the perfect balance between creamy richness and portion-friendly satisfaction. Unlike traditional baked cheesecakes, these bites require no oven time, making them a fuss-free option for hot days or when you simply want dessert without the wait.

The chocolate swirl adds a touch of decadence, creating a marbled effect that looks as good as it tastes. Each bite is smooth, creamy, and melts in your mouth—yet they’re conveniently made in small portions so you can enjoy them without overindulging.

Perfect for parties, meal prep snacks, or an after-dinner treat, these cheesecake bites are quick to make, easy to store, and guaranteed to impress family and friends.

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Cooking Time & Servings

• Prep Time: 15 minutes

• Chill Time: 2 hours

• Total Time: About 2 hours 15 minutes

• Servings: 12 cheesecake bites

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Ingredients

• 8 oz (225 g) cream cheese, softened

• 1/4 cup powdered sweetener (monk fruit, erythritol, or powdered sugar)

• 1 tsp vanilla extract

• 1/2 cup Greek yogurt (plain, unsweetened) or sour cream

• 2 tbsp butter, melted

• 6–8 graham crackers (or digestive biscuits), crushed into crumbs

• 2 tbsp unsweetened cocoa powder (or melted dark chocolate for richer flavor)

• 1 tbsp milk (any kind, optional for thinning chocolate)

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How to Make Chocolate Swirl Cheesecake Bites

Step 1: Prepare the base

• Crush the graham crackers into fine crumbs. Mix with melted butter until the texture resembles wet sand.

• Press the mixture into the bottom of a lined muffin tin or silicone mold to form a crust. Place in the fridge while you make the filling.

Step 2: Make the cheesecake filling

• In a mixing bowl, beat softened cream cheese until smooth and creamy.

• Add sweetener, vanilla extract, and Greek yogurt. Mix until combined and silky.

Step 3: Prepare the chocolate swirl

• In a small bowl, mix cocoa powder with a splash of milk (or melt dark chocolate). Stir until smooth.

Step 4: Assemble the bites

• Spoon the cheesecake filling over the chilled crusts.

• Add small dollops of the chocolate mixture on top of each cheesecake.

• Use a toothpick or skewer to gently swirl the chocolate into the cheesecake for a marbled effect.

Step 5: Chill and set

• Refrigerate for at least 2 hours (or freeze for 45 minutes for faster setting).

• Once firm, remove from molds and serve chilled.

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Notes

• For a low-carb version, use almond flour instead of graham crackers for the crust.

• You can swap Greek yogurt with coconut yogurt for a dairy-free option.

• These bites keep well in the fridge for up to 5 days or in the freezer for 2 months.

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FAQs

Q1: Can I use store-bought crust instead of making my own?
Yes, you can press ready-made cookie crumbs into the molds for a quick shortcut.

Q2: Do I have to use cocoa powder for the swirl?
No, melted chocolate (dark, milk, or white) works beautifully for a richer swirl.

Q3: Can I make these bites ahead of time?
Absolutely. They’re perfect for make-ahead desserts since they firm up better overnight.

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Nutrition (Per Serving – Approximate, for 12 bites)

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Disclaimer

These cheesecake bites are a delicious treat to enjoy in moderation. Please note that ingredients like dairy, gluten (graham crackers), or nuts (if used in substitutions) may trigger allergies. Always check labels and adapt the recipe to suit your dietary needs.