Combine all ingredients in a medium bowl and blend until uniform with a hand mixer.
Line a baking sheet with parchment paper, or a silicone baking mat.
Use a 2 tbsp. size cookie scoop to scoop out batter and place on the cookie sheet, spaced about 1” apart.
Once all the batter has been scooped, dust the cheesecake bites with additional graham cracker crumbs (if desired).
Place the baking sheet in the freezer.
Freeze until form, then remove the bites and store them in a Ziploc bag. Return the Ziploc bag to the freezer, and store them until ready to serve.
To serve, remove the bites from the freezer and let them sit at room temperature 10 minutes before serving.