Why won't sprinkles stick to my cheesecake bites?

Sprinkles stick best when they are applied immediately after rolling, while the cream cheese surface is still slightly tacky. If the bites sit in the refrigerator before topping, the surface dries and the sprinkles will not adhere. For this recipe, roll each bite in the red and green sugar sprinkles right away, or lightly dampen your palms if needed.

What kind of cookies work best for the cheesecake bite crust?

Standard chocolate sandwich cookies, such as Oreos, work best. You need 2 cups (240g) finely crushed dark chocolate sandwich cookies, and the cream filling inside the cookies helps the base stay together once chilled. For a gluten-free version, certified gluten-free chocolate sandwich cookies can be substituted.

Can no-bake Christmas cheesecake bites be made ahead of time?

Yes, they are actually better when made 24 hours in advance because the flavors meld and the filling sets to a perfect handheld consistency. Store the bites in an airtight container in the refrigerator for up to 5 days. For longer storage, flash-freeze them on a baking sheet, transfer to a freezer-safe bag, and keep frozen for up to 2 months.

What is the best way to crush cookies for cheesecake bites?

Use a food processor or blender to pulse the dark chocolate sandwich cookies until they form fine crumbs with a sandy texture and no large chunks. Hand-crushing is harder to get fine enough. Then mix the crumbs thoroughly with the 4 tablespoons (56g) melted unsalted butter until the mixture feels like wet sand.

No-Bake Christmas Cheesecake Bites: Easy Festive Dessert

Ingredients

Scale

Main Ingredients
2 cups Dark Chocolate Sandwich Cookies, finely crushed
4 tbsp Unsalted Butter, melted
16 oz Cream Cheese, softened, full-fat
1 cup Powdered Sugar
1 tsp Vanilla Extract
1/4 cup Heavy Cream
1/4 cup Red and Green Sugar Sprinkles, matte finish

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Instructions

Make the Base
1-Pulse dark cookies in a food processor: Pulse dark cookies in a food processor until fine. Mix with melted butter.
2-Press 1 teaspoon of mixture into mini: Press 1 teaspoon of mixture into mini muffin liners. Freeze for 10 minutes.

Prepare Filling
3-Beat softened cream cheese and powdered sugar: Beat softened cream cheese and powdered sugar until smooth and glossy.
4-Fold in vanilla and heavy cream until: Fold in vanilla and heavy cream until a dense, white filling forms.

Assemble
5-Roll 1 tablespoon of filling into a: Roll 1 tablespoon of filling into a sphere and place onto the chilled cookie base.
6-Top with red and green sprinkles immediately: Top with red and green sprinkles immediately. Chill for at least 2 hours before serving.

Last Step:

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Notes

Preparation: 20 min. Allow time for every resting, cooling and chilling step in the instructions. Additional time: follow the resting and cooling steps (120 min).

Method: crush and press

Nutrition

Calories: 145