Mint Chocolate Chip Cheesecake Bites – A Yummy No-Bake Treat
You know that feeling when you take a bite of mint chocolate chip ice cream, and it’s cool, creamy, and just chocolatey enough to make your taste buds do a happy dance?
Well, imagine that—but in bite-sized cheesecake form. Oh, and dipped in chocolate. Yeah, I know. It’s a game-changer.
These Mint Chocolate Chip Cheesecake Bites are everything you love about that classic flavor combo—minus the melty mess. They’re no-bake, ridiculously easy to make, and dangerously poppable (seriously, try stopping at one). Whether you need a quick St. Patrick’s Day treat, Easter recipe, a refreshing spring dessert, or just an excuse to eat mini cheesecakes by the handful, these are 100% the move.
Let’s make them before I eat the whole batch.
Ingredients
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup Greek yogurt (or sour cream)
- ¼ cup powdered sugar
- ½ tsp peppermint extract
- ½ tsp vanilla extract
- 3 drops green food coloring (optional)
- ½ cup mini chocolate chips
For the Chocolate Coating:
- 1 cup dark or semi-sweet chocolate chips
- 1 tsp coconut oil (for smooth melting)
Optional Garnishes:
- Crushed chocolate cookies (for extra crunch)
- Extra mini chocolate chips for sprinkling
- Fresh mint leaves for garnish
Instructions
1. Make the Cheesecake Mixture
- In a mixing bowl, beat together the cream cheese, Greek yogurt, and powdered sugar until smooth.
- Stir in peppermint extract, vanilla extract, and green food coloring (if using) until well combined.
- Gently fold in mini chocolate chips.
2. Shape & Freeze
- Scoop small portions (about 1 tablespoon each) and roll into bite-sized balls.
- Place the cheesecake bites on a parchment-lined baking sheet and freeze for 30 minutes or until firm.
3. Melt the Chocolate
- In a microwave-safe bowl, melt dark chocolate chips and coconut oil in 20-second intervals, stirring between each until smooth.
4. Coat in Chocolate
- Using a fork or toothpick, dip each cheesecake bite into the melted chocolate, ensuring it’s fully coated.
- Place back on the parchment paper and sprinkle with extra mini chocolate chips or crushed chocolate cookies before the coating sets.
5. Chill & Serve
- Refrigerate for at least 15 minutes to allow the chocolate to harden.
- Serve immediately or store for later!
Storage Tips
- Keep cheesecake bites in an airtight container in the fridge for up to 5 days.
- For longer storage, freeze and enjoy within 2 months—just let them sit at room temperature for a few minutes before eating!
Fun Variations & Twists
- Thin Mint Style – Roll the cheesecake mixture in crushed chocolate cookies before dipping in chocolate.
- Extra Crunch – Mix in crushed Oreos or graham cracker crumbs into the cheesecake mixture.
- Dairy-Free Option – Use dairy-free cream cheese and chocolate for a completely plant-based treat.
- White Chocolate Drizzle – Add a swirl of melted white chocolate for a stunning finish!
The Result:
A plate of bite-sized, mint-green cheesecake truffles, each coated in a rich, glossy chocolate shell. The inside is creamy and smooth, speckled with tiny chocolate chips for a perfect crunch. A few are sprinkled with cookie crumbs, while others have an elegant drizzle of white chocolate. Fresh mint leaves are scattered around, making them look as refreshing as they taste!
Final Thoughts
If you love the refreshing taste of mint chocolate chip ice cream, you’re going to obsess over these no-bake cheesecake bites! They’re easy to make, require no oven, and are perfect for sharing (or keeping all to yourself!).
Make a batch today, and enjoy a cool, creamy, chocolatey bite of heaven! 🍃🍫
