No Bake Espresso Cheesecake Bites

These No Bake Espresso Cheesecake Bites are so amazingly good! I can’t believe how easy they are to make, and how much easier they are to eat!

These No Bake Espresso Cheesecake Bites 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!

This post may contain affiliate links. I earn a small commission for my endorsement, recommendation, testimonial, and/or link to some products or services from this website. Your purchase helps support this blog at no additional cost to you and allows me to continue bringing you delicious recipes and great information. For more information see here.

If you’d rather skip my helpful tips, tricks, essential cooking information, and delicious similar recipe ideas – and get straight to this recipe – simply scroll to the bottom of the page where you can find the printable recipe card. It’s right there with a pretty bright yellow background.

If you have any questions about how to make this recipe, or if you try them, please come back and leave a comment below letting us know how it goes.

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!

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
• Pecan Coated Homemade Drumsticks by Noshing With The Nolands
• 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
• No Bake Espresso Cheesecake Bites by Life Currents

If you like seeing my recipes subscribe via email in the upper right, or with push notifications using the red bell.

Or, connect with me on your favorite social media channel for recipes, photos, and much, much more:

Pinterest, Facebook, Instagram, and Twitter!

And find my shop on Amazon for recommendations on cool tools

No Bake Espresso Cheesecake Bites Recipe

No Bake Espresso Cheesecake Bites

Debi

Print Recipe Pin Recipe Rate this Recipe

Servings 16

Ingredients

  

1x2x3x

• 1 box 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 8x8-inch or 9x9-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

Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!

Subscribe

Join my mailing list to receive the latest recipes FREE to your inbox!

SUBSCRIBE!

You have Successfully Subscribed!