Easy no-bake cheesecake balls are made with only four ingredients. The rich and creamy dessert balls are the perfect bite-sized cheesecake treat, great for parties or snacking when the sweet cravings hit.
If you have a sweet tooth like me, then you enjoy simple, few-ingredient recipes when the sugar cravings hit. One of my favorite desserts for such an occasion is no-bake cheesecake balls. This cheesecake recipe is uncomplicated, customizable, and delicious.
Like my 3-ingredient no-bake cheesecake, this recipe calls for a handful of ingredients—only four of them. Whip this easy no-bake dessert up in minutes. The grab-n-go sweet treat is perfect for parties, dessert bars, and special occasions. But you do not need to wait for a special occasion to whip up a batch of these no-bake cheesecake bites.
At 81 calories each and minimal ingredients or work required, these bite-sized balls of cheesecake are great any day of the week. If you love this recipe, then you will enjoy these funfetti mini cheesecakes too.
No-Bake Cheesecake Ball Recipe
No-bake cheesecake balls require few ingredients and no oven time, making them ideal for summer. Rich and creamy cheesecake filling comes together quickly with minimal preparation. Roll the sweet cheesecake mixture into balls. Coat balls in graham cracker crumbs or sprinkles, or dip them in melted chocolate.
- Simple Ingredients - You need only four ingredients to make this delicious dessert.
- Easy Recipe - The cheesecake filling comes together in minutes. The hardest part of this simple cheesecake ball recipe is waiting for the mixture to firm up.
- Mini Cheesecake Bites - The cheesecake bites are the perfect size for individual servings, making them an excellent treat for dessert bars and parties.
- Cream Cheese (softened) - Use room temperature full-fat cream cheese. The cream cheese must be softened to avoid lumps and promote even mixing.
- Powdered Sugar (sifted) - Some recipes call for granulated sugar, but I find the sugar granules to be gritty since this is a no-bake treat.
- Vanilla Extract - Vanilla enhances the flavor of the creamy filling.
- Graham Cracker Crumbs - The cracker crumbs structure the cheesecake balls while giving the filling an authentic cheesecake flavor mimicking graham cracker crust.
See the recipe card for the ingredient quantities.
STEP 1 - Beat the softened cream cheese, sugar, and vanilla extract in a large bowl using an electric mixer until smooth and fluffy. On low speed, mix in the graham cracker crumbs until incorporated. Cover the mixing bowl with plastic wrap and refrigerate the mixture for 30 minutes to 1 hour to set.
STEP 2 - Once the cream cheese mixture has firmed up, grease your hands with cooking spray. Scoop the cheesecake mixture using a small cookie scoop and roll it into bite-sized balls. Place the balls on a parchment-lined baking sheet.
STEP 3 - Roll the balls in the extra graham cracker crumbs or sprinkles.
STEP 4 - Allow the cheesecake balls to chill in the refrigerator for about 4 hours to firm up for best results.
Alternative Coating Ideas
My favorite coatings for cheesecake balls are graham cracker crumbs and rainbow sprinkles, but the coating options are endless. Here are a few delicious coating suggestions:
- Dipped in Melted Chocolate - A chocolate coating turns these cheesecake bites into something special. Use semi-sweet, dark, or white chocolate for coating. Add one tablespoon of coconut oil to one cup of chocolate chips. Melt the chocolate in 30-second intervals, stirring after each set, until melted. Dip firm cheesecake balls in the melted chocolate to coat.
- Freeze-Dried Fruits - Pulverize freeze-dried strawberries, raspberries, or blueberries in the food processor. Swap the graham cracker crumbs for this fruity coating.
- Cookie Crumbs - It goes without saying, but Oreo cookies are delicious when paired with cheesecake—roll cheesecake balls in crushed Oreos. Or try crushed vanilla wafers.
- Keto - Swap the sugar for a monk fruit powdered sugar substitute and the crackers for keto-friendly graham crackers.
- Gluten-Free - Use a gluten-free graham cracker.
- Breville Sous Chef 12 Cup Food Processor - A food processor forms graham cracker crumbs.
- Small Cookie Scoop (1 TBSP) - A cookie scoop makes portioning the cheesecake balls easier and ensures they are all the same size. Using a tablespoon scoop for this recipe results in 20 servings.
- Stand Mixer or Hand Mixer - You need some form of an electric mixer to blend the cream cheese filling.
Store cheesecake balls in an airtight container in the refrigerator for up to 5 days or freeze them for up to 3 months in a freezer-safe container.
Delicious Cheesecake Recipes
- Mini Chocolate Chip Cheesecakes
- No-Bake Lime Cheesecake Fluff
- Mini Funfetti Cheesecakes
- Mini S’mores Cheesecakes
- Use softened, room-temperature cream cheese.
- Spray your hands with cooking spray to prevent sticking as you are forming the balls.
- Chill the balls for 4 hours in the refrigerator before serving for the best flavor and texture results.
Frequently Asked Questions
Yes, cheesecake balls can be frozen and eaten straight from the freezer. See storage for freezing instructions.
You can make a batch of these cheesecake bites the night before. They taste even better the next day.
If you make the recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
No-Bake Cheesecake Balls
- 8 oz cream cheese softened
- 1 cup powdered sugar sifted
- 1 teaspoon pure vanilla extract
- 1 cup graham cracker crumbs
- graham cracker crumbs and/or rainbow sprinkles for coating as needed
- Beat the cream cheese, sugar, and vanilla extract in a large bowl using an electric mixer until smooth and fluffy. On low speed, mix in the graham cracker crumbs until incorporated. Cover the bowl with plastic wrap and refrigerate the mixture for 30 minutes to 1 hour to set.
- Once the cream cheese mixture has firmed up, grease your hands with cooking spray. Scoop the mixture using a small cookie scoop and roll it into bite-sized balls. Place the cheesecake balls on a parchment-lined baking sheet.
- Roll the balls in the extra graham cracker crumbs or sprinkles.
- Enjoy immediately, or allow the cheesecake balls to chill in the refrigerator for about 4 hours to firm up for best results.
- Store cheesecake balls in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
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