Frozen Cheesecake Bites – no bake cookie dough truffles with a cream cheese twist, rolled in cookie crumbs for that cheesecake taste straight from your freezer!
What if I said cheesecake AND cookie dough together in a little mouthful size ball? Plus they are no bake!
This is a next level cheesecake mash up – my cookie dough flavoured Frozen Cheesecake Bites – yes, that’s right! Cookie dough cheesecake filling, with the crumb base rolled onto the outside, sitting in your freezer just waiting for your next craving…
I have combined cookie dough (no raw egg either) with cream cheese, then rolled them in Digestive Biscuit crumbs (for us Australians) or Graham Cracker crumbs for anyone in the US. Basically, whatever your go-to cookie/biscuit is for a cheesecake base should work.
They also aren’t overly sweet, like some cookie dough recipes can be.
My top tips for making these frozen cheesecake bites
- These balls can be kept in the fridge if you like, but I think they taste better when served from the freezer. Just allow them to sit out for 5 minutes to thaw slightly then eat!
- Feel free to substitute the choc bits for something else, maybe roughly chopped peanuts.
More cheesecake treats you may like
Tim Tam Cheesecake Slice – Tim Tam Cheesecake Slice with Raspberry – no bake, dark chocolate Tim Tam cheesecake slice flavoured with raspberry. Sets in the fridge for an easy dessert!
More no bake treats you may like
No Bake Caramello Slice – no bake, melt & mix bars using a block of Caramello chocolate. A caramel lover’s dream!
Malteser Rocky Road – a crunchy/chewy combination of maltesers and marshmallows, covered in milk chocolate.
Frozen Cheesecake Bites - Cookie Dough Flavour!
Frozen Cheesecake Bites - no bake cookie dough truffles with a cream cheese twist, rolled in cookie crumbs for that cheesecake taste straight from your freezer!
- 250 g cream cheese (I used light) at room temperature
- 50 g salted butter at room temperature
- 1/2 cup light brown sugar
- 1/4 cup malted milk powder
- 1 1/2 tsp vanilla paste
- 1 1/2 cups plain/all purpose flour sifted
- pinch of fine salt
- 1/2 cup chopped choc bits/mini choc bits (whole) see notes
- 1/2 cup digestive biscuit/graham cracker crumbs
In a medium bowl, using a electric hand mixer beat together cream cheese, butter and sugar until mixture is light, fluffy and smooth - about 2 minutes.
Add malted milk powder, vanilla and salt and beat until incorporated - this should only take seconds.
Add flour to cream cheese mixture and mix by hand to incorporate - the mixture will get very thick and doughy (see notes) then fold through chocolate chips until evenly distributed.
Using a tablespoon measure as a guide, roll mixture into 30 even sized balls then roll the balls in the digestive biscuit/graham cracker crumbs to coat. Roll each ball briefly between your hands again to adhere the crumbs then place in a single layer on a lined baking tray and freeze for 30 minutes.
Once frozen, balls can then be placed in an airtight container for freezer storage - no need for a single layer at this stage.
Allow to defrost for 5 minutes before serving.
- These balls can be kept in the fridge if you like, but I think they taste better when served from the freezer.
- About the choc bits...if you did a bit of a mental eye-roll when you read "chopped choc bits" - let me explain...Here in Australia I can't buy MINI choc bits (maybe it's just my local supermarket!) but that is the ingredient I would want to use, so I decided to make my own. The reason I didn't want to use the usual size choc bits is that I wanted them to be more evenly distributed throughout the dough, so you get 5 or 6 smaller bits rather than just 2 big ones per ball. Same amount of chocolate, but it's about the distribution factor.
- If you are going to chop the full sized bits like I did, there is no need to turn them to dust - we are just aiming for most of the "bits" to be at least in halves or thirds, VERY roughly!
- The other option of course is just to leave them whole! Whatever takes your fancy.
- The reason I have mentioned mixing by hand at step 3 (when we were using a perfectly good electric hand beater up until then) is because the mixture gets really thick and you risk burning out the motor in your beaters. If you decided to get out your stand mixer and use that from the start, this would be able to handle incorporating the flour. I personally don't get out my stand mixer if I don't have to!
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*