Cheesecake Balls feature classic cheesecake flavors but require no baking or special skills at all. Made with cream cheese and crushed graham crackers, these bite-sized treats come in two flavors: vanilla and chocolate. Roll them in rainbow sprinkles or cocoa for stunning presentation and mess-free eating.
Cheesecake lovers rejoice! You don't need to bake a whole cheesecake to enjoy your favorite dessert. Intsead, make these super easy mini cheesecake bites. This recipe only uses a handful of ingredients, NO baking and it takes zero effort to make.
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No Bake Cheesecake Balls
There are plenty of cheesecake recipes on the internet for various bite-sized versions of the classic dessert, from mini cheesecake bites baked in mini muffin tins, through no-bake cheesecake bites, shoots or mini mason jars. This ball version is by far the easiest to make, especially when you're low on time.
Plus, you can make these in different flavors! My favorite is classic vanilla rolled in rainbow sprinkles, but if you prefer decadent chocolate cheesecake, add cocoa powder for another fabulous flavor option. See the "Flavor Options" below for more flavor ideas.
You can make these little no bake cheesecake bites ahead of time - just store in the fridge until ready to serve. These little beauties make the best party food, perfect for girls nights in and kid playdates.
If you are looking for more bite-sized desserts, make sure to also try these delightful Chocolate Bliss Balls, healthy Apricot Balls and these easy No-Bake Cake Pops.
Ingredient Notes
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Cream Cheese: opt for full-fat cream cheese to achieve that luxuriously creamy texture. Softened cream cheese will blend more smoothly, ensuring a velvety result (just leave it out at room temperature for at least 30 minutes).
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Graham Crackers: they help to hold the balls together and lend a satisfying crunch and a hint of sweetness to balance the creaminess.
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Vanilla: use all natural vanilla extract or vanilla bean paste
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Powdered Sugar: this fine sweetness enhancer not only sweetens the mixture but also contributes to the smooth consistency of the filling.
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Sprinkles: to bring a pop of color and a touch of whimsy to our cheesecake balls. Choose your favorites for a personalized touch!
See recipe card for full information on ingredients and substitutions.
Substitutions
- Cream Cheese: for a lower fat version, use reuced fat cream cheese
- Graham Crackers: If graham crackers aren't your thing, try crushed digestive biscuits or even finely chopped nuts for a delightful twist.
- Vanilla: Feel free to explore other flavor extracts like almond or coconut to infuse your cheesecake balls with a tantalizing essence.
- Powdered Sugar: Should you desire a less refined option, consider using maple syrup or honey as natural sweeteners.
How to make Cheesecake Balls
- Make graham cracker crumbs. The easiest way to do so is to place your graham crackers into a bowl of a food processor and pulse a few times until you end up with fine crumbs,similar as for a cheesecake crust (Images 1 & 2).
- Make the cheesecake mixture. Place cream cheese, vanilla extract, and powdered sugar in a medium or large mixing bowl (Image 3). Mix with a hand mixer at medium-high speed until the ingredients are well incorporated and form a smooth, homogeneous mixture (Image 4). You can also use a stand mixer with a paddle attachment.
- Add graham cracker crumbs and mix more until incorporated (Images 5 & 6).
- For chocolate flavored cheesecake balls, add 2 teasponns of cacao powder and mix until uniform (Images 7 & 8).
Note: If you want to make 2 flavors from one recipe, divide the cream cheese mixture into 2 equal parts (before adding cocoa). Add 1 tablespoon of cocoa powder to ½ half of the mixture and mix with an electric mixer to combine.
- Chill the mixture. Cover the bowl (or bowls if you're making 2 flavors) with plastic wrap and place in the fridge for at least 30 minutes to firm up. This step will make rolling much easier and less messy.
- Form the balls. Using a small cookie scoop, divide the mixture into small portions. With clean hands, roll the mixture into bite-sized round balls.
- Roll each ball in sprinkles or cocoa powder and place them on a parchment-lined baking sheet (Images 9 & 10).
- Chill. Place the baking sheet in the refrigerator for at least an hour. This will allow the flavors to meld and the balls to set. Enjoy right away or transfer to an airtight container and store in the fridge.
Storage and freezing suggestions
- Refrigeration: store your cheesecake balls in an airtight container in the refrigerator. They'll maintain their texture and flavor for up to 4 days.
- Freezing: cheesecake balls can be frozen in a freezer-safe container for up to a month. Just make sure to thaw them in the refrigerator before serving.
Flavor options
- Almond: use ½ teaspoon of almond extract in place of 1 teaspoon vanilla
- Strawberry: mix in some freeze dried strawberry powder (this is my favorite natural strawberry flavoring that I also use in these No Bake Strawberry Cake Pops)
- Chocolate Crunch: mix in 1-2 tablespoon of mini chocolate chips
- Lemon: mix in 1 tablespoon of lemon zest to the filling
- Cookies 'n Cream: for Oreo cheesecake balls mix in crushed oreo cookies or chocolate wafers. If you're an Oreo lover, try my Oreo Overnight Oats recipe, too!
How to Make Chocolate Coated Cheesecake Balls
If you're in for super decadent, truffle-like cheesecake balls, you can dip them in melted chocolate. I love the dark chocolate and sweet vanilla cheesecake flavors together!
Follow these steps to make them:
- Form the batter into round balls, place on a parchment-lined cookie sheet and place in the freezer to set.
- In the meantime, melt some chocolate chips (dark or white) in the microwave in a small heat-safe bowl in 30-second increments or use a double boiler over the stove.
- Using a spoon, dip each ball in the melted chocolate and place back on the cookie sheet. Once you are done with all balls, place the tray in the fridge to chill.
Recipe FAQs
Here's how to make the crumbs using a rolling pin:
1. Place the graham crackers in a large resealable plastic bag. Press out any excess air and seal the bag.
2. Lay the bag flat on a sturdy surface, such as a countertop or cutting board.
3. Use a rolling pin to gently crush the graham crackers inside the bag. Apply even pressure and roll over the crackers until they are finely crushed.
Yes you can. If you don't have a hand mixer, you can use a stand mixer, such as KitchenAid. You can also make these balls without any mixer, using a bowl and a spoon or a rubber spatula. Make sure your cream cheese is completely softened and take your time mixing all ingredients so they are all incorporated into the batter.
If your mixture feels too soft, the first thing I'd do is to place it in the fridge to firm up. If it's still challenging to form balls, add more graham cracker crumbs until you reach the desired consistency.
Recipe
No Bake Cheesecake Balls Recipe
Ingredients
- 12 oz cream cheese softened
- ½ cup powdered sugar
- 14 graham crackers (square), or 7 double crackers (1 cup crumbs)
- 1 teaspoon vanilla extract
- 1-2 teaspoon cocoa powder if making chocolate flavor
- rainbow sprinkles, graham cracker crumbs and cocoa powder for rolling
Instructions
- Place 14 square graham crackers in a bowl of a food processor and pulse a few times into fine crumbs.
- Place cream cheese, powdered sugar and vanilla in a medium or large mixing bowl. Mix with an electric mixer until well combined.
- Add graham cracker crumbs and mix well. The "batter" will become thicker and firmer.
- If making 2 flavors, divide the mixture into 2 equal halves and transfer one of the halves into a separate bowl. Add 1-2 teaspoons cocoa powder and mix until all cocoa powder is incorporated (with a hand mixer).
- Cover the bowl(s) with plastic wrap and place in the fridge to firm up, for at least 30 minutes or longer.
- Line a cookie sheet with parchment paper.
- Using a small cookie scoop, divide the cheese cream mixture into 28-30 rough balls.
- Roll the "dough" with clean hands into round balls and coat in rainbow sprinkles, crushed graham crackers and cocoa powder or sprinkles of choice.
Notes
Nutrition
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
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