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These simple no bake Cheesecake Balls are rich and creamy with all the flavor of cheesecake but in a bite sized treat. Only 4 ingredients needed and then the coating of your choice! Coat them in sprinkles, chocolate and much more. Great for parties and everything in between!
Cream cheese is most certainly my love language. These no bake cheesecake balls were inspired by a combination of my love for cheesecake and these Golden Oreo Balls.
These are a perfect no bake treat that you can easily whip up in just a few minutes, given you have a little patience for things to set. Minimal ingredients
Why You Will Love These No Bake Cheesecake Balls:
- They are so simple to make. It only takes a few minutes of work and you are almost there. Luxurious, smooth and rich in every bite. A handful of ingredients for even more ease!
- Easy to vary. So many options for coating these no bake cheesecake balls so you can easily make lots of flavors. Chocolate coating, sprinkles, crushed Oreos and so much more.
- Rich, creamy cheesecake flavor in a bite sized goodness. This is such an easy way to enjoy the flavor of cheesecake. No baking and still the great flavor of cheesecake!
What You Will Need:
To make these simple no bake cheesecake bites, you will only need a few ingredients.
- cream cheese: I prefer full fat cream cheese for this recipe for the most flavor and richness. I believe reduced fat would still work ok, just will lessen the richness a tad.
- vanilla: use vanilla extract for the most vibrant flavor
- sugar: Regular granulated sugar is ideal. I tested the recipe with powdered sugar as well and they just didn't hold up quite as well.
- graham crackers: classic honey for that classic cheesecake combo. You can opt for a gluten free graham cracker if desired.
- coating ingredients: this can vary but we typically coat our cheesecake balls in either chocolate or candy coating, sprinkles or graham cracker crumbs. The chocolate holds these bites together the best since it hardens so if they are going to be sitting out at a party, I like to coat them in regular or white chocolate.
Step-By-Step Instructions:
Using an electric mixer, beat the softened cream cheese, sugar and vanilla well until smooth and creamy.
Add in the graham cracker crumbs* (see recipe notes for more info on texture) and stir to combine. Place the mixture in the freezer for about 30 minutes or until it can be easily rolled into balls.
Spray your hands with a light amount of spray oil and roll the cheesecake mixture into bite sized balls, about 1 to 1 ½ inches. Place on parchment.
Roll the balls into desired coating. If using graham cracker crumbs or sprinkles, you can just roll them and gently press the coating into the balls to help them stick. If coating with chocolate, melt about 12 ounces of melting chocolate and stir in ½ teaspoon of vegetable or coconut oil. Use two forks to drop each ball into the chocolate, coat and then lift and slide onto parchment. You can top the chocolate coating with sprinkles, graham cracker crumbs or any other fun ingredient to make them look pretty.
Chill the cheesecake balls until ready to serve. Enjoy!
Beat cream cheese, sugar and vanilla. 
Add crushed graham crackers. Mix and freeze. 
Roll into balls. 
Coat with desired ingredients. 
Enjoy!
Recipe Tips:
- For a creamier cheesecake texture, lessen the graham crackers. I tested these cheesecake balls well over 7 times when developing the recipe. The texture when using between ⅓ and ½ cup of grahams makes for a creamier texture but the balls will not hold up and be as firm. If you coat them in chocolate this way, it is ideal as that will hold the creamy, truffle like balls.
- To vary the flavor of these cheesecake bites, you can add any of the following. A teaspoon of fresh lemon juice for that cheesecake tartness. You can add ½ teaspoon of lemon extract for a lemon flavor or some almond extract. A couple dashes of cinnamon, perhaps some pumpkin spice? You can mix in some mini chocolate chips as well.
- For best results, allow these bites to chill for at least 4 hours before serving. This will allow the cream cheese to set. No bake cheesecakes in general have to be chilled almost overnight for firmer texture. This is the same for these. The graham crackers crumbs help them along the way, but chilled several hours will make for balls that holdup well.
Can You Freeze These No Bake Cheesecake Balls?
Yes! I even enjoy them straight from the freezer. So good. You can freeze them for about 2 months. I like to freeze the cheesecake bites that I roll in chocolate especially. I love my Reese Cups frozen and these are the same!
Other Cheesecake Bite Coating Ingredients:
We typically coat these cheesecake balls with either more graham cracker crumbs, sprinkles or chocolate but there are other options you may want to use.
Some of these include:
- Oreo cookie crumbs--any flavor!
- crushed, freeze dried strawberries
- chopped pecans or nuts
- cocoa powder (this will balance the sweet if you prefer a less sweet treat)
- cinnamon and sugar mixture for a Snickerdoodle flavor
- another type of chocolate: white chocolate, dark chocolate, etc.
- you can also sprinkle other ingredients over the chocolate if dipping in chocolate: chopped nuts, coconut flakes, chocolate sprinkles, mini chocolate chips and more!
More Cheesecake Recipes:
- No Bake Oreo Cheesecake Cups
- Peppermint Oreo Cheesecake
- No Bake Caramel Apple Cheesecake
- White Chocolate Raspberry Cheesecake Bars
- Mini Egg Cheesecake Swirl Cookie Bars
- Blueberry Cheesecake Dip
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No Bake Cheesecake Balls
Ingredients
For The Cheesecake Balls:
- 8 oz. block of cream cheese softened to room temperature
- ⅓ c sugar
- 1 teaspoon vanilla extract
- ⅔ c graham cracker crumbs*(see note below)
For Coating:
- sprinkles
- graham cracker crumbs
- melted chocolate
- other
Instructions
- In a medium bowl, use an electric mixer to beat the cream cheese, vanilla and sugar until smooth and creamy. Stir in the graham cracker crumbs. Freeze for about 30 minutes to allow the mixture to set for easy rolling.
- When the mixture has firmed up, grease your hands very lightly with spray oil. Roll the mixture into bite sized balls. You may need to grease your hands a couple times as the mixture can get sticky.
- When balls are formed, roll in sprinkles and gently press into the balls to help them stick, more graham cracker crumbs or melt about 12 oz. melting chocolate with a teaspoon of canola oil and coat each ball. You can top these with sprinkles as well.
- Allow the cheesecake balls to chill for at least 4 hours to help them set and firm up more. They are totally edible right away, but the texture will be more firm if allowed to set. Chill the bites in a sealed container for about 5 days or freeze for up to 3 months.
Notes
- *For a creamier cheesecake texture, lessen the graham crackers. I tested these cheesecake balls well over 7 times when developing the recipe. The texture when using between ⅓ and ½ cup of grahams makes for a creamier texture but the balls will not hold up and be as firm. If you coat them in chocolate this way, it is ideal as that will hold the creamy, truffle like balls.
- To vary the flavor of these cheesecake bites, you can add any of the following. A teaspoon of fresh lemon juice for that cheesecake tartness. You can add ½ teaspoon of lemon extract for a lemon flavor or some almond extract. A couple dashes of cinnamon, perhaps some pumpkin spice? You can mix in some mini chocolate chips as well.
- For best results, allow these bites to chill for at least 4 hours before serving. This will allow the cream cheese to set. No bake cheesecakes in general have to be chilled almost overnight for firmer texture. This is the same for these. The graham crackers crumbs help them along the way, but chilled several hours will make for balls that holdup well.
Nutrition
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Rebecca says
ABSOLUTELY AMAZING!!! Every one loves them and asks for recipe. They can not believe how simple! Second time I made them I rolled in finely ground espresso and topped each with a coffee bean- small, simple, yet elegant bite of deliciousness!
Lorie says
Well then, I will be getting espresso and beans for mine next. Thanks so much Rebecca and glad you love them as much as we do!