3 Ingredient No Bake Lemon Yogurt Cheesecake Balls (No Eggs)
These no bake lemon yogurt cheesecake balls are soft and creamy and don’t require any baking. The balls need just 3 ingredients and don’t require any eggs. They can be made ahead of time for an event and are easy to customize.
These no bake lemon yogurt cheesecake balls are an easy dessert for any event or for gifting. You can also customize the coating, flavor and sweetness.
Ingredients
- Lemon Icelandic Skyr Yogurt
- Graham crackers
- White chocolate or white candy melts
Lemon Icelandic Yogurt: The cheesecake filling is made from lemon flavored Icelandic skyr yogurt. Skyr is a fresh cheese that is usually sold as yogurt because the texture resembles a very thick yogurt. It is a great lighter substitute for cream cheese. It is best to use Icelandic skyr yogurt and not Greek yogurt or regular yogurt. Greek and regular yogurt have too much moisture and will make the filling too wet. If you don’t have lemon flavored Icelandic yogurt, you can use vanilla and add lemon juice and zest to add lemon flavor.
Graham crackers: Graham crackers are pulsed in a food processor until they become the size of crumbs. They are added to the yogurt to thicken the mixture. Graham crackers are usually used in the crust for cheesecake, so using graham crackers also adds graham cracker flavor to the cheesecake balls.
White chocolate: I recommend using white chocolate bars or white candy melts for coating. You can use white chocolate chips, but they don’t melt as well and you will need to add a little coconut oil to thin out the coating if using white chocolate chips. You can also coat the balls in dark, milk or semisweet chocolate.
How to Make No Bake Lemon Yogurt Cheesecake Balls
The yogurt and graham cracker crumbs are mixed together until you have a soft, workable dough.
Use a 1 tablespoon cookie scoop to scoop the filling. Place the balls onto your prepared baking sheet. Place them into the fridge to firm up further.
When balls are ready, melt the chocolate until smooth. Coat the balls in melted chocolate. If desired, you can top the balls with drizzles, graham cracker crumbs, zest or sprinkles. Place the balls back into the fridge to allow the coating to set. The balls are then ready to eat.
Expert Tips
- The balls don’t have to be coated in chocolate. You can also just coat them in graham cracker crumbs.
- White baking chips don’t melt that well, so you may need a little coconut oil added to it if you want to coat the balls in white baking chips. Candy melts will have the nicest consistency for dipping.
- If you prefer to make these a little less sweet, you can coat in semisweet or dark chocolate.
- If you can’t find lemon flavored Icelandic, you can use vanilla Icelandic and add 1 tbsp lemon juice and 2 tsp lemon zest.
More Lemon Yogurt Cheesecake Recipes
- 4 Ingredient Lemon Yogurt Cheesecake
- 2 Ingredient No Bake Lemon Yogurt Cheesecake
- 3 Ingredient Lemon Yogurt Cheesecake Bites
3 Ingredient No Bake Lemon Yogurt Cheesecake Balls
Ingredients
- 1 1/4 cups (125g) graham cracker crumbs, (about 8.5 sheets of graham crackers), or more as needed
- 1 cup (226g) lemon Icelandic skyr yogurt, see note
- 2 cups (330g) chopped white chocolate or white candy melts
Instructions
- Line a baking sheet with parchment paper.
- If using whole graham crackers, add them to a food processor and pulse until they become the consistency of flour/fine crumbs. You will need about 8.5 sheets of graham crackers to yielf the 1 1/4 cup crumbs needed.
- Add yogurt and 1 cup of graham cracker crumbs to a medium mixing bowl. Mix until you have a soft dough. If the dough seems too soft to scoop, then add the remaining graham cracker crumbs, 1 tbsp at a time, until you have a workable soft dough.
- Use a 1 Tbsp cookie scoop to scoop the filling, releasing each portion onto your prepared baking sheet. Repeat with the remaining mixture. Place into the fridge for 1-2 hours to allow it to firm up a little more.
- When the filling is almost ready, add white chocolate to a microwave safe bowl and heat in 15-30 seconds, stirring in between with a spatula, until chocolate is completely melted and smooth. Alternatively, you can melt the chocolate on the stove using the double boiler method. Optional step: If needed, stir in melted coconut oil, ½ tbsp at a time, until you have a chocolate that has a thin enough consistency for coating/dipping smoothly and easily. If you are using chocolate candy melts, you should not need to add any oil.
- Remove filling from fridge. Roll each portion between palms to form smooth balls. The balls will be soft but they should be just sturdy enough that you can coat in chocolate. If you find that they are too soft and will lose their form when dipped, you can briefly freeze the balls for about 10-15 minutes to make them firmer before dipping. I don’t recommend letting them freeze until fully solid because that creates ice crystals in the yogurt which will make the filling watery once it comes back to room temperature. Use your favorite dipping tool to dip each ball into the melted chocolate, making sure to cover it completely. Gently shake off any extra chocolate and make sure coating is smooth and even, and carefully place the coated balls back on the parchment sheet. Repeat with the remaining chocolate balls. If desired, garnish the truffles with thin chocolate drizzles, crushed graham crackers or lemon zest.
- Place the balls back into the fridge until set. They are then ready to serve. Uneaten balls can be stored in an airtight container in the fridge for a few days.
Notes
- Yogurt note: This recipe uses skyr yogurt which has a thicker consistency than Greek yogurt. If you can't find lemon flavored skyr yogurt you can use vanilla skyr yogurt and add a 1 Tbsp of lemon juice and 2 tsp lemon zest to make it lemon flavored. I used Siggi's lemon yogurt* and Icelandic Provisions Lemon Skyr yogurt.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Estimated nutrition assumes 1.25 cups of white chocolate used because not all of it ends up on the balls.