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Chocolate Covered No Bake Cheesecake Balls

Course Dessert
Cuisine American
Keyword cheesecake
Prep Time 25 minutes
Total Time 55 minutes
Servings 20

Ingredients

For the cheesecake balls

  • 8 oz cream cheese softened
  • ⅓ cup granulated sugar
  • 1 tablespoon heavy cream
  • 1 teaspoon vanilla bean paste
  • 1 cup graham cracker crumbs

For the chocolate coating

  • 4 ounces semisweet chocolate, chopped, or chips
  • 1 tablespoon canola oil

Preparation

  1. 1. In a large bowl, beat the cream cheese, sugar, heavy cream, and vanilla until creamy, smooth, and well combined. Fold in the graham cracker crumbs and mix well. The mixture will be thick.

  2. 2. Use a small spring-loaded cookie scoop to portion out tablespoon-sized bites and roll them into balls using your hands. The heat from your fingers helps form smoother-shaped balls.

  3. 3. Add the chopped semisweet chocolate and canola oil to a large heatproof bowl, then microwave until melted. Stir well.
  4. 4. Dip the cheesecake balls into the melted chocolate using a fork or chocolate dipping tool then place on a parchment paper-lined baking sheet. I had to reheat and stir the chocolate again about halfway through to keep it warm and smooth.

  5. 5. Before the chocolate hardens, sprinkle on your favorite toppings. I used graham cracker crumbs, but you can use nuts, sprinkles, or other toppings, too.

  6. 6. Refrigerate for at least 30 minutes to allow the chocolate coating to set before enjoying. These are best chilled!

Recipe Notes

Leftovers should be stored in an airtight container and kept in the refrigerator for up to 5 days.