Description
Easy no-bake cheesecake balls with a graham cracker crust and chocolate coating. Perfect for parties or a sweet treat!
Ingredients
Scale
- 8 ounces cream cheese, softened to room temperature
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1 1/2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 12 ounces chocolate chips (milk, dark, or white your choice!)
- 1 tablespoon coconut oil (or vegetable shortening)
- Optional: Sprinkles, chopped nuts, crushed cookies, or other toppings for decoration
- 1 1/2 cups graham cracker crumbs (about 12 graham crackers)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Instructions
- Crush graham crackers into fine crumbs using a food processor or rolling pin.
- In a medium bowl, combine graham cracker crumbs and granulated sugar. Mix well.
- Pour melted butter over the crumb mixture. Toss until evenly moistened (resembling wet sand). Add a teaspoon or two more of melted butter if too dry.
- Press the crumb mixture firmly into the bottom of a 9-inch pie plate or similar-sized dish. Create a smooth, even layer.
- Place the pie plate in the refrigerator to chill while you prepare the cheesecake filling.
- In a large bowl, beat softened cream cheese and butter together with an electric mixer until smooth and creamy.
- Gradually add the sifted powdered sugar to the cream cheese mixture, beating on low speed until fully incorporated.
- Stir in the vanilla extract and salt.
- Remove the chilled cookie crumb base from the refrigerator.
- Using a small ice cream scoop or a spoon, scoop out small balls of the cheesecake filling and place them on top of the prepared cookie crumb base.
- Gently press the balls into the cookie crumb base.
- Cover the pie plate with plastic wrap and place it in the freezer for at least 2 hours, or until the cheesecake balls are firm enough to handle.
- While the cheesecake balls are freezing, prepare your chocolate coating. In a heat-safe bowl, combine the chocolate chips and coconut oil (or vegetable shortening).
- Melt the chocolate in the microwave in 30-second intervals, stirring in between each interval, until smooth and completely melted. Be careful not to overheat the chocolate, as it can burn easily. Alternatively, you can melt the chocolate in a double boiler over simmering water.
- Remove the cheesecake balls from the freezer.
- Using a fork or dipping tools, carefully dip each cheesecake ball into the melted chocolate, ensuring it’s fully coated. Gently tap off any excess chocolate.
- Place the dipped cheesecake balls on a parchment-lined baking sheet.
- While the chocolate is still wet, sprinkle the cheesecake balls with your desired toppings, such as sprinkles, chopped nuts, or crushed cookies.
- Return the baking sheet to the refrigerator for at least 30 minutes, or until the chocolate has set completely.
- Once the chocolate has set, the cheesecake balls are ready to be served! You can arrange them on a platter for a party or simply enjoy them straight from the refrigerator.
- Store any leftover cheesecake balls in an airtight container in the refrigerator for up to 3 days. They can also be frozen for longer storage. Just be sure to thaw them in the refrigerator before serving.
Notes
- Ensure cream cheese and butter are at room temperature for a smooth filling.
- Sifting powdered sugar prevents lumps.
- Freezing the cheesecake balls is essential for easy dipping.
- Coconut oil (or vegetable shortening) thins the chocolate and gives it a glossy finish.
- Get creative with your toppings!
- Prep Time: 30 minutes
- Cook Time: 5 minutes