Creamy, bite-sized, and effortlessly delicious, these no-bake cheesecake balls are the perfect treat when I want something indulgent without the hassle of baking. Made with a handful of everyday ingredients, they come together quickly and chill to perfection. Whether it’s for a holiday table, party platter, or just a sweet tooth fix, these little cheesecake bites never disappoint.
Why You’ll Love This Recipe
I love how easy and quick these cheesecake balls are to make. No oven means I can whip up a batch in the summer without heating up the kitchen. The creamy texture combined with a graham cracker coating brings that classic cheesecake flavor in a fun, snackable form. They’re also highly customizable, so I can decorate or flavor them depending on the occasion or mood. Best of all, they store well, making them ideal for make-ahead treats.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 oz cream cheese, softened
1/4 cup powdered sugar
1/2 tsp pure vanilla extract
1/2 cup graham cracker crumbs (plus more for coating)
Optional: pinch of salt
Optional: mini chocolate chips or sprinkles for decoration
Directions
I start by beating the softened cream cheese in a medium mixing bowl until smooth.
I add the powdered sugar, vanilla extract, and a pinch of salt (if using), then beat again until the mixture is well combined.
Then I stir in the graham cracker crumbs and mix thoroughly.
To make shaping easier, I chill the mixture in the fridge for about 30 minutes to firm it up.
Once firm, I scoop and roll the mixture into bite-sized balls using my hands or a small cookie scoop.
I roll each ball in additional graham cracker crumbs to coat them evenly.
For a decorative touch, I sometimes press mini chocolate chips or colorful sprinkles on top.
I store the finished cheesecake balls in an airtight container in the refrigerator.
Servings and timing
This recipe makes about 12 cheesecake balls.
Prep Time: 10 minutes
Chilling Time: 30 minutes
Total Time: 40 minutes
Calories per serving: Approximately 110 kcal
Variations
I like experimenting with different flavors and textures. Sometimes I mix crushed Oreos into the cream cheese for a cookies-and-cream twist. For a festive touch, I dip the cheesecake balls in melted chocolate and let them harden. Adding a dash of lemon zest gives a citrusy brightness, and chopped nuts can add a lovely crunch. This recipe also works great with gluten-free graham crackers for a gluten-free option.
Storage/Reheating
I keep these cheesecake balls in an airtight container in the refrigerator, where they stay fresh for up to 5 days. If I want to store them longer, I freeze them on a baking sheet first and then transfer them to a sealed container or freezer bag. When ready to enjoy, I let them thaw in the fridge for a few hours. Since they’re no-bake, there’s no need for reheating.
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FAQs
How do I prevent the mixture from being too sticky to roll?
Chilling is key. I always refrigerate the mixture for at least 30 minutes before rolling. If it’s still sticky, I lightly dust my hands with graham cracker crumbs.
Can I make these ahead of time?
Yes, I often make them a day or two in advance. They hold up well in the fridge, making them perfect for prepping ahead for parties or events.
Are these cheesecake balls freezer-friendly?
Absolutely. I freeze them in a single layer first, then transfer to a freezer-safe container. I let them thaw in the fridge before serving.
Can I use a different cookie instead of graham crackers?
Definitely. I’ve tried using crushed Oreos, vanilla wafers, and even gingersnaps for a spiced holiday twist. Each gives a unique flavor.
What can I do if I want them sweeter or less sweet?
To adjust sweetness, I simply modify the amount of powdered sugar slightly. I taste the mixture before chilling and adjust accordingly.
Conclusion
These no-bake cheesecake balls are one of my favorite quick desserts to make. With minimal prep and no baking required, they’re perfect for busy days, celebrations, or when I just want something sweet and satisfying. Customizable, delicious, and easy to store, they’ve become a go-to treat in my kitchen.
📖 Recipe:
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No-Bake Cheesecake Balls
- Total Time: 40 minutes
- Yield: 12 cheesecake balls
- Diet: Vegetarian
Description
Creamy, bite-sized, and no-bake, these cheesecake balls are a quick and indulgent treat. Made with just a few ingredients and no oven required, they deliver classic cheesecake flavor in a fun, snackable form—perfect for parties, holidays, or any sweet craving.
Ingredients
8 oz cream cheese, softened
1/4 cup powdered sugar
1/2 tsp pure vanilla extract
1/2 cup graham cracker crumbs (plus more for coating)
Optional: pinch of salt
Optional: mini chocolate chips or sprinkles for decoration
Instructions
- In a medium mixing bowl, beat the softened cream cheese until smooth.
- Add powdered sugar, vanilla extract, and a pinch of salt (if using), then beat until well combined.
- Stir in the graham cracker crumbs and mix thoroughly.
- Chill the mixture in the refrigerator for 30 minutes to firm up.
- Once firm, scoop and roll the mixture into bite-sized balls using your hands or a small cookie scoop.
- Roll each ball in additional graham cracker crumbs to coat evenly.
- Optionally, press mini chocolate chips or sprinkles on top for decoration.
- Store the cheesecake balls in an airtight container in the refrigerator until ready to serve.
Notes
Use gluten-free graham crackers for a gluten-free version.
Dip in melted chocolate for a festive variation.
Mix-ins like crushed Oreos, lemon zest, or chopped nuts add great flavor and texture.
Lightly dust your hands with graham cracker crumbs if the mixture is sticky when rolling.
Make ahead and store in the fridge for up to 5 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake ball
- Calories: 110
- Sugar: 6g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
