Description
These Luxe Chocolate Caramel Cheesecake Bites are decadent, no-bake treats featuring a chocolate cookie crust layered with swirled chocolate and caramel cheesecake fillings. They’re finished with a caramel drizzle and chopped chocolate candies for an impressive mini dessert.
Ingredients
Scale
For the Crust:
- 2 cups chocolate cookie crumbs (such as Oreo, about 20–24 cookies, filling removed if desired)
- 1/2 cup (1 stick, 113g) unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces (two 8-ounce blocks) cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips (or semi-sweet), melted and slightly cooled
- 1/2 cup caramel sauce (store-bought or homemade), plus extra for drizzling
For Topping/Garnish:
- 1/2 cup mini chocolate-caramel candies (such as Rolos), chopped
- Chocolate shavings (optional)
Instructions
- Prepare Muffin Tin: Line a standard 12-cup muffin tin with paper liners.
- Make the Crust:
- In a medium bowl, combine the chocolate cookie crumbs and melted butter. Stir until the crumbs are evenly moistened.
- Press about 1.5 tablespoons of the crumb mixture firmly into the bottom of each paper liner to create the crust.
- Place the muffin tin in the refrigerator or freezer to allow the crusts to set while you prepare the filling (at least 10-15 minutes).
- Make Base Cheesecake Filling: In a large mixing bowl, using an electric mixer (hand mixer or stand mixer), beat the softened cream cheese and granulated sugar together until smooth and creamy. Beat in the vanilla extract.
- Divide and Flavor Filling: Divide the cream cheese mixture evenly between two separate bowls (about half in each).
- Chocolate Filling: Stir the melted (and slightly cooled) dark chocolate into one half of the cream cheese mixture until well combined.
- Caramel Filling: Stir the 1/2 cup of caramel sauce into the other half of the cream cheese mixture until well combined.
- Layer and Swirl:
- Remove the chilled crusts from the refrigerator/freezer.
- Spoon alternating small dollops of the chocolate mixture and the caramel mixture over each chilled crust.
- Use a toothpick or the tip of a knife to gently swirl the two fillings together in each cup, creating a marbled effect. Do not overmix.
- Chill: Refrigerate the cheesecake bites for at least 2 hours, or until the fillings are firm and set.
- Garnish and Serve: Before serving, drizzle the tops of the cheesecake bites with additional caramel sauce. Sprinkle with the chopped mini chocolate-caramel candies (e.g., Rolos) and chocolate shavings (if using). Serve chilled.
Notes
- Cookie Crumbs: Use chocolate sandwich cookies like Oreos (you can scrape out the filling if you prefer a less sweet crust) or chocolate graham crackers.
- Cream Cheese: Ensure the cream cheese is fully softened to room temperature for a smooth, lump-free filling.
- Melting Chocolate: Melt chocolate gently (microwave in short bursts or use a double boiler) and let it cool slightly before adding to the cream cheese.
- Caramel Sauce: Use a thick caramel sauce for best results.
- Swirling: Don’t over-swirl the fillings, or the colors will become muddy. A few gentle swirls are enough.
- Chilling: Chilling is crucial for the no-bake cheesecakes to set properly.
- Storage: Store leftover cheesecake bites covered in the refrigerator for up to 5 days.