Best Cheesecake Balls (No-Bake)
These cheesecake balls are the perfect bite sized dessert for cheesecake lovers! They are made with only 5 simple ingredients that you may find in your kitchen!
Ingredients
- 230 g Cream cheese
- ⅓ cup Granulated sugar
- ½ teaspoon Lemon zest
- 1 teaspoon Vanilla extract
- ¾ cup Digestive biscuits
Instructions
- Into a large mixing bowl, add the softened cream cheese, lemon zest, granulated sugar, and vanilla extract, and mix with an electric hand mixer until creamy and smooth.
- Crush the digestive biscuits. The best way to crush them is in a food processor or in a blender. If you don't have a food processor or a blender, place them in a ziplock bag and smash them with a cup until fine crumbs form.
- Add the crumbs to the cream cheese mixture and mix well.
- Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes. This way it will be easier to roll the balls.
- Use a small cookie scoop to scoop out the balls (or about 1 tbsp). Roll them into balls using your hands and place them onto a parchment paper-lined baking sheet.
- Freeze the balls for about 20 minutes so they will not crumble when you coat them with toppings.
- Dip the balls in your favorite toppings. We used sprinkles, coconut flakes, melted chocolate, and nuts.
- Carefully place each ball onto a parchment paper-lined baking sheet.
- Place the balls in the fridge to firm up for about 30 minutes, serve, and enjoy!
Notes
- Add some of your favorite add-ins! Make this recipe your own and add your favorite muffins add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, M&M, caramel sauce, white chocolate, kinder, toffee, and more! Be creative!
- Make sure you line your baking pan with parchment paper to prevent the truffles to stick to the pan.
- Use a cookie scoop to scoop out the balls, that way you will have even-sized balls, plus it ensures that your balls cool evenly.
- Keep the truffles chilled in the fridge before serving. if you place the truffles at room temperature, they will lose their shape and be too soft.
- Use whole fat cream cheese. Don't use low fat in this recipe. light cream cheese can be not as rich in flavor and not as creamy.
- Make sure that your cream cheese is at room temperature. An hour or two before making these treats, take the cream cheese out of the fridge and let it come to room temperature.
- The cream cheese should be soft to the touch. If your cream cheese is too cold, it will be harder to mix and there will be lumps in the batter of the truffles.
Nutrition
Calories: 67kcalCarbohydrates: 6gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 12mgSodium: 52mgPotassium: 21mgFiber: 0.1gSugar: 5gVitamin A: 155IUVitamin C: 0.1mgCalcium: 14mgIron: 0.1mg
Tried this recipe?Let us know how it was!