What the heck is this?
These no-bake chocolate caramel cheesecake bites are dangerously good. We’re talking a buttery graham cracker base, a smooth and tangy cream cheese filling, a gooey caramel layer, and a rich chocolate shell — all in one perfect, poppable bite. The best part? No oven. No water bath. No drama. Just sweet, creamy, crunchy bliss that chills in the fridge while you pretend to be patient.
Why You’ll Love This Recipe
• No baking required — your oven can take the day off
• Layered decadence in every single bite
• They look fancy but are super easy to make
• Ideal for parties, potlucks, or when you need a treat “just because”
• Keep well in the fridge and freezer — yes, make-ahead dreams do come true
The Good Stuff You’ll Need
For the crust:
• 1 cup graham cracker crumbs
• 4 tbsp unsalted butter, melted
• 2 tbsp brown sugar
For the cheesecake layer:
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1/4 cup caramel sauce (plus more for drizzling)
• 1/2 tsp vanilla extract
For the topping:
• 1/2 cup caramel sauce
• 1 cup chocolate chips (semisweet or dark — your call)
• 1 tbsp coconut oil or butter (to make the chocolate shell extra smooth)
• Sea salt (optional, but chef’s kiss)
Let’s Do This
- Make the crust.
In a medium bowl, mix together the graham cracker crumbs, melted butter, and brown sugar until the texture resembles wet sand. Press this mixture into the bottom of mini cupcake liners or silicone molds. Pop them in the freezer to set while you work on the next layer. - Whip up the cheesecake filling.
In a separate bowl, beat the softened cream cheese with the powdered sugar until smooth. Add the caramel sauce and vanilla extract, and mix until light and fluffy. Spoon or pipe this mixture onto the chilled crusts and smooth the tops. Back to the freezer they go — 15-20 minutes should do the trick. - Add the caramel layer.
Once the cheesecake layer is firm, spoon a thin layer of caramel over each bite. Return to the freezer to set again, about 10 minutes. (Yes, we’re building dessert architecture here.) - Top with chocolate.
Melt the chocolate chips with the coconut oil or butter in a microwave-safe bowl (30-second intervals, stir between). Spoon the melted chocolate over each bite, letting it spread to cover the caramel. A sprinkle of flaky sea salt on top is optional, but highly recommended. - Chill and serve.
Let everything chill in the fridge for at least 1 hour, or in the freezer if you’re impatient. Once firm, pop them out of the molds and serve cold. They’re creamy, rich, and oh-so-satisfying.
Serving Suggestions
• Perfect for holiday trays, brunch tables, or dessert buffets
• Serve with espresso or a glass of milk for a total flavor party
• Top with crushed nuts, mini chocolate chips, or drizzle more caramel before serving
Switch It Up
• Use chocolate cookie crumbs instead of graham for a more indulgent base
• Add a peanut butter swirl to the cheesecake layer for that chocolate–caramel–PB trifecta
• Want a boozy twist? Mix a little Baileys or Kahlua into the filling
Make-Ahead Tips
• These store beautifully — keep them in the fridge for up to 5 days
• Freeze them in an airtight container for up to 2 months. Let thaw for 10–15 minutes before serving for that perfect texture
Questions People Actually Ask
Q: Can I make these without cupcake liners?
A: Silicone molds are your best bet — easy release and no fuss. If using a regular muffin pan, line with parchment strips to help lift them out.
Q: Is there a way to make them dairy-free?
A: Yes! Use dairy-free cream cheese, coconut oil instead of butter, and a dairy-free chocolate. Caramel sauce can be trickier, but there are coconut-based ones out there that work well.
Q: Can I make these in a big pan and slice into bars?
A: Absolutely. Use an 8×8-inch pan lined with parchment. Just follow the same layering steps and slice into squares once set.
No-Bake Chocolate Caramel Cheesecake Bites: Tiny Treats with Big Dessert Energy
- Total Time: 25 minutes
- Yield: 20–24 bites
Description
These no-bake chocolate caramel cheesecake bites are dangerously good. We’re talking a buttery graham cracker base, a smooth and tangy cream cheese filling, a gooey caramel layer, and a rich chocolate shell — all in one perfect, poppable bite. The best part? No oven. No water bath. No drama. Just sweet, creamy, crunchy bliss that chills in the fridge while you pretend to be patient.
Ingredients
For the crust:
• 1 cup graham cracker crumbs
• 4 tbsp unsalted butter, melted
• 2 tbsp brown sugar
For the cheesecake layer:
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1/4 cup caramel sauce (plus more for drizzling)
• 1/2 tsp vanilla extract
For the topping:
• 1/2 cup caramel sauce
• 1 cup chocolate chips (semisweet or dark — your call)
• 1 tbsp coconut oil or butter (to make the chocolate shell extra smooth)
• Sea salt (optional, but chef’s kiss)
Instructions
Make the crust.
In a medium bowl, mix together the graham cracker crumbs, melted butter, and brown sugar until the texture resembles wet sand. Press this mixture into the bottom of mini cupcake liners or silicone molds. Pop them in the freezer to set while you work on the next layer.Whip up the cheesecake filling.
In a separate bowl, beat the softened cream cheese with the powdered sugar until smooth. Add the caramel sauce and vanilla extract, and mix until light and fluffy. Spoon or pipe this mixture onto the chilled crusts and smooth the tops. Back to the freezer they go — 15-20 minutes should do the trick.Add the caramel layer.
Once the cheesecake layer is firm, spoon a thin layer of caramel over each bite. Return to the freezer to set again, about 10 minutes. (Yes, we’re building dessert architecture here.)Top with chocolate.
Melt the chocolate chips with the coconut oil or butter in a microwave-safe bowl (30-second intervals, stir between). Spoon the melted chocolate over each bite, letting it spread to cover the caramel. A sprinkle of flaky sea salt on top is optional, but highly recommended.Chill and serve.
Let everything chill in the fridge for at least 1 hour, or in the freezer if you’re impatient. Once firm, pop them out of the molds and serve cold. They’re creamy, rich, and oh-so-satisfying.
Notes
• Perfect for holiday trays, brunch tables, or dessert buffets
• Serve with espresso or a glass of milk for a total flavor party
• Top with crushed nuts, mini chocolate chips, or drizzle more caramel before serving
- Prep Time: 25 minutes
Nutrition
- Calories: ~170 kcal per bite
- Carbohydrates: ~14g per bite
- Protein: ~2g per bite