No Bake Cheesecake Bites

In a large bowl, beat 8 oz. of room-temperature cream cheese on a medium-high speed for 1-2 minutes until smooth with either a hand mixer or stand mixer for with a whisk attachment. If you forgot to let your cream cheese come to room temperature, don't worry! Just cut it up into small cubes and heat it in the microwave in 15 second intervals until it reaches room temperature.

Add in 1/3 cup granulated sugar and 1 tsp of vanilla extract and mix on a medium speed for a minute until incorporated. Scrape the sides and bottom of the bowl as needed with a rubber spatula. The mixture should become lighter in color and fluffier. Set aside.

Place 1/2 cup of cold heavy cream and 3 Tbsp of powdered sugar in a separate large bowl. Use a hand mixer or a stand mixer fit with a whisk attachment to whip the mixture at a medium-high speed until it has stiff peaks. This usually takes me 2 - 2 1/2 minutes when I use my stand mixer.

Gently fold the whipped cream into the cream cheese mixture with a rubber spatula.

Use a large spoon or cookie scoop to scoop 25, 1 1/2-inch cheesecake balls and place them on a piece of parchment paper or wax paper. Freeze for at least an hour, or overnight.

When you're ready to finish the cheesecake bites, stir 2/3 cup graham cracker crumbs and 3 tablespoons of melted butter together in a small bowl.

Remove the cheesecake balls from the freezer and press the bottom half of each ball into the graham cracker mixture. Place them on a clean sheet of parchment paper or wax paper and drizzle melted chocolate over the top of each bite.

Allow the chocolate to set, then store in the freezer until you're ready to eat them. Enjoy them cold straight out of the freezer!