Transform classic cheesecake flavors into charming bite-sized treats with these irresistible cheesecake balls. This no-bake dessert combines the richness of cream cheese with the satisfying crunch of cookies, creating perfect little morsels that are ideal for parties, gifts, or whenever you need a sweet pick-me-up.
Ingredients
For the Balls
- 9 ounces (250g) cream cheese, softened
- ½ cup (100g) granulated sugar
- 2 cups (200g) butter cookies, crushed (about 20-25 cookies)
- 1 teaspoon vanilla extract
For Coating Options
- ¼ cup (30g) cocoa powder
- ½ cup (40g) shredded coconut
- Optional alternatives: crushed nuts, sprinkles, or melted chocolate
Detailed Instructions
- Cookie Preparation (5 minutes)
- Place cookies in a food processor
- Pulse until finely crushed into even crumbs
- Transfer to a bowl and set aside
- If no food processor, place cookies in a zip-top bag and crush with a rolling pin
- Making the Mixture (10 minutes)
- In a large bowl, beat cream cheese until smooth
- Add sugar and vanilla extract
- Mix until well combined and sugar dissolves
- Gradually fold in cookie crumbs
- Mix until mixture is uniform and holds together
- Forming the Balls (15 minutes)
- Line a baking sheet with parchment paper
- Scoop about 1 tablespoon of mixture for each ball
- Roll between palms to form smooth balls
- Place on prepared baking sheet
- Pro tip: Slightly wet hands prevent sticking
- Coating Process (10 minutes)
- Place coating of choice in a shallow bowl
- Roll each ball in coating until well covered
- Tap off excess coating
- Return to baking sheet
- Setting (10 minutes minimum)
- Refrigerate balls for at least 10 minutes
- For best results, chill for 1 hour
- Serve cold
Nutritional Information
(Per ball, makes approximately 20 balls)
- Calories: 115
- Protein: 2g
- Carbohydrates: 12g
- Fat: 7g
- Saturated Fat: 4g
- Sugar: 8g
- Fiber: 0.5g
- Sodium: 85mg
Total Time:
- Preparation: 40 minutes
- Chilling: 10 minutes minimum
- Total: 50 minutes
Pro Tips
- Allow cream cheese to soften at room temperature for 30 minutes
- Use full-fat cream cheese for best texture
- Keep mixture cold while working for easier handling
- If mixture becomes too soft, refrigerate for 10 minutes before continuing
- Use a small cookie scoop for uniform sizes
- Freeze balls for 5 minutes before coating for cleaner results
Variations and Substitutions
- Cookie Options:
- Graham crackers
- Oreos (remove cream filling)
- Digestive biscuits
- Shortbread cookies
- Ginger snaps
- Flavor Additions:
- Lemon or orange zest
- Ground cinnamon
- Instant coffee powder
- Peanut butter
- Mini chocolate chips
- Coating Variations:
- Crushed nuts
- Chocolate sprinkles
- Powdered sugar
- Melted chocolate
- Crushed freeze-dried fruit
Common FAQs
Q: Can I make these ahead of time?
A: Yes, they can be made up to 3 days in advance and stored in the refrigerator.
Q: Why is my mixture too soft to roll?
A: The mixture might be too warm. Chill it for 15-20 minutes before rolling.
Q: Can I freeze these cheesecake balls?
A: Yes, they freeze well for up to 2 months in an airtight container.
Q: How long can they sit out at room temperature?
A: No more than 2 hours due to the cream cheese content.
Storage and Make-Ahead Tips
- Refrigerator Storage:
- Store in an airtight container
- Keep refrigerated for up to 5 days
- Layer with parchment paper to prevent sticking
- Freezer Storage:
- Freeze for up to 2 months
- Place in freezer-safe container
- Thaw overnight in refrigerator
- Add fresh coating after thawing if needed
- Make-Ahead Tips:
- Prepare cookie crumbs in advance
- Mix filling up to 24 hours ahead
- Form balls and store uncoated
- Add coating just before serving
- Can be gifted in mini cupcake liners
- Transportation Tips:
- Keep chilled until serving
- Transport in a cooler or insulated container
- Pack in single layers to maintain shape
- Avoid stacking without separation
