No Bake Espresso Cheesecake Bites

Indulge in the rich flavors of these No Bake Espresso Cheesecake Bites desserts, perfect for satisfying your coffee and dessert cravings in a bite-sized treat. These delightful morsels are full of espresso flavor, offering a delightful blend of creamy cheesecake and the bold essence of espresso.

These dessert bites are amazingly good! You won’t be able to believe how easy they are to make, and how much easier they are to eat!

These are part of an awesome group of bloggers that have come together to bring you the BEST no bake desserts! Hop on down below the recipe to see all of the yummy goodies!

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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

Cookie crumb crust

Now, normally I would have made the cookie crumbs in the food processor, that would be the easiest way to make them, and the way I would recommend.

However, in this case, we are staying in our shabin. (A term I’ve adopted from my wonderful neighbor, Mary. It stands for shabby cabin! I love it!).

And, well, lets just say that I don’t have all my cool kitchen toys like a food processor. I didn’t even have a hand mixer before I started making these cheesecake bites. I had to go buy one.

If you don’t have a food processor either, the cookie crumbs can be made in a plastic ziptop bag. Take a rolling pin to crush them, if you have a rolling pin, which I don’t, I had to use the bottom of a measuring cup to crush the cookies.

But, they still came out great! I decided to use the whole box of cookies rather than have a little bit leftover.

For the garnish on these cheesecake bites, I decided to use a little espresso powder (my husband’s suggestion). And, then I topped some of them off with hot fudge sauce! So super amazingly delicious! And so easy.

Everyone will love these, and you’ll love how easy they are to make!

Lots to love

Check out all the other lovely NO BAKE recipes below from bloggers who took part in our 30 Day No Bake Dessert Challenge.

• Strawberry and Coconut Trifle by Lovefoodies
• No Bake Creamy Strawberry Pie by Hot Eats and Cool Reads
• Creamy No-Bake Black Forest Pie by Who Needs A Cape?
• No Bake Strawberry and White Chocolate Cheesecake Pie by Manila Spoon
• Coconut Pudding Cheesecake by Serena Bakes Simply From Scratch
• No Bake Chocolate Cheesecake by Savory Experiments
• No Bake White Chocolate Raspberry Cheesecake Parfaits by Blessed Beyond Crazy
• {Easy} No Bake Peach Yum Yum by The Kitchen is My Playground

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Recipe

No Bake Espresso Cheesecake Bites

Debi

Indulge in the rich flavors of these No Bake Espresso Cheesecake Bites desserts, perfect for satisfying your coffee and dessert cravings in a bite-sized treat. These delightful morsels are full of espresso flavor, offering a delightful blend of creamy cheesecake and the bold essence of espresso.

5 from 12 votes

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Cook ModePrevent your screen from going to sleep.

Prep Time 20 minutes mins

Cook Time 0 minutes mins

resting time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Course Dessert

Cuisine American

Servings 16 squares

Calories 310 kcal

Ingredients

  

1x2x3x

• 9 ounces Chocolate Wafer Cookies crushed
• 8 tablespoons melted coconut oil
• 16 ounces cream cheese softened to room temperature
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ½ cup sour cream
• ¾ cup cold heavy cream
• 1 tablespoon instant espresso powder plus additional for garnish
• Hot fudge sauce for drizzling, optional

Instructions

 

• For the crust: in a medium bowl, combine the cookie crumbs and coconut oil, stirring until well combined. Press the mixture into the bottom of an 8×8-inch or 9×9-inch pan. Refrigerate until the filling is ready.
• For the filling: In a large bowl, using an electric hand held mixer or an electric stand mixer, mix the softened cream cheese, powdered sugar, vanilla, and salt until smooth, about 2-3 minutes. Add the sour cream and cream, and continue to mix until the mixture is thickened about, 4-5 minutes. Add the espresso powder and gently mix in.
• Spread the filling evenly over the prepared crust. Cover with plastic wrap and refrigerate at least 4 hours or up to overnight. Serve plain, or garnish with a sprinkling of espresso powder and/or a drizzle of hot fudge sauce.

Notes

Adapted from Mel's Kitchen Cafe

Nutrition

Calories: 310kcalCarbohydrates: 22gProtein: 3gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 46mgSodium: 223mgPotassium: 102mgFiber: 1gSugar: 15gVitamin A: 591IUVitamin C: 1mgCalcium: 48mgIron: 1mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword cheesecake, espresso, no bake

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