Dark Chocolate And Salted Caramel Cheesecake Bites

These Dark Chocolate and Salted Caramel Cheesecake Bites are rich, creamy, and perfectly crisp, with that irresistible sweet and salty combo. Easy to make with no baking required, they’re everything a mini dessert should be.

Mini Dark Chocolate And Salted Caramel Cheesecakes

Salted caramel and dark chocolate is already my dream combo, but turn it into these creamy cheesecake bites and it gets even better. These little treats have that perfect sweet-and-salty balance, with a rich, creamy center, and a crisp chocolate shell.

No baking required…just a few simple ingredients are all you need to whip up a batch! You can even prep the cheesecake filling ahead of time and stash it in the fridge until you’re ready. Just fill the shells, add a sprinkle of sea salt or chocolate shavings, and you’ve got a decadent little dessert that’s perfect for parties (or whenever a craving hits).

Love these bite size treats? Be sure to try my Oreo Cheesecake Bites and Chocolate Chip Cookie Cheesecake Bites next!

How To Make These Easy Cheesecake Bites

Step1. Start by beating or whisking heavy whipping cream until stiff. Set aside.

Step 2. In a separate bowl, combine cream cheese, sugar and vanilla extract. Beat until creamy.

Step 3. Fold the whipped cream into the cheesecake mixture until completely blended.

Step 4. Fill a piping bag with the cheesecake mixture, then place the fillo shells on a cookie sheet and fill. If you don’t have an icing bag, you can cut the corner off a gallon size freezer bag instead.

Step 5. Melt dark chocolate chips in microwave, then drizzle over the cheesecake bites.

Step 6. Next, drizzle salted caramel over the top (I use store bought caramel to save time).

Storage Instructions

Fridge: You can store the cheesecake in an airtight container for up to 3 days. You can also store them after filling the shells, but the shells will lose their crispness after awhile (that never stopped me from snacking on the leftovers though!).

Freezer: To freeze the cheesecake mixture for later, put it into a freezer bag and squeeze all the air out before sealing. For an extra layer of protection, wrap the bag in aluminum foil. I don’t recommend freezing once the filling is added to the shells because the shells tend to lose their crispness.

Tips And Tricks

Here are a few simple tips to make things even easier and help your cheesecake bites come out looking (and tasting) their best.

• Bring cream cheese to room temperature so it blends smoothly without any lumps.
• Use a baking sheet to keep everything stable when transferring to and from the fridge.
• Chill the bites uncovered at first so the topping sets cleanly without condensation.
• Add the drizzles just before serving so they don’t smear during storage.

Variations And Add-ins

Want to change things up? These little bites are super flexible, so it’s easy to add your own twist.

• Chocolate: Swap the dark chocolate for milk chocolate or white chocolate if you want a sweeter flavor.
• Shells: You can use mini graham cracker tart shells if you can’t find fillo shells.
• Boozy twist: Add a splash of bourbon or rum extract to the cheesecake for a grown-up twist.
• Crunchy toppings: Top with chocolate curls, crushed toffee bits or chopped pretzels for a little crunch.
• Fruit: Add fresh berries to the top for a colorful twist.
• Cocoa powder: Instead of a drizzle, you can dust each one with a little cocoa powder.

FAQs:

More Cheesecake Dessert Recipes

• No Bake Cheesecake With Cool Whip
• Raspberry Cheesecake Bars
• No Bake Oreo Cheesecake
• Walking Cherry Cheesecakes
• Mixed Berry Cheesecake Fluff