3 Ingredient No Bake Yogurt Cheesecake Balls
These no bake yogurt cheesecake balls are soft and creamy. They only need 3 ingredients and don’t require any baking. They can easily be customized and store well.
These yogurt cheesecake balls taste like a lighter version of cheesecake in bite-sized ball form. You can adjust the level of sweetness and you can coat them in different types of chocolate.
Ingredients
- Vanilla Icelandic yogurt
- Graham crackers
- Dark chocolate
Vanilla Icelandic yogurt: I used vanilla Icelandic skyr yogurt to make these cheesecake balls. You can also use Greek yogurt but Greek yogurt is not as thick as Icelandic skyr yogurt, so you will have to add more graham crackers to thicken the mixture. I like using Icelandic skyr yogurt because it is very thick, which mimics the texture of cream cheese better. I recommend using vanilla flavored because it adds more flavor to the cheesecake and also adds a little sweetness. If you are using plain Icelandic skyr yogurt, I recommend adding about 1-2 tbsp of powdered sugar to the mixture so that it is sweet enough.
Graham crackers: Graham cracker crumbs are added to the yogurt to thicken it, sweeten it, and add graham cracker flavor which is usually part of a classic cheesecake. I used whole graham crackers and blended them in a food processor until they became the consistency of flour. You can also buy graham cracker crumbs to save time.
Dark chocolate: The balls are dipped in melted dark chocolate. You can also use semisweet, milk or white chocolate for the coating.
How to Make No Bake Yogurt Cheesecake Balls
- The graham crackers are mixed in a food processor until they become the consistency of flour or fine crumbs.
- Add the graham cracker crumbs and yogurt together until the mixture turns into a soft, scoopable dough. Use a 1 tablespoon cookie scoop to scoop the dough and release onto your prepared baking pan.
- Place the balls into the fridge for about 1-2 hours to allow them to firm up further.
- When the balls are almost ready, melt your chocolate until smooth. Dip and coat the yogurt balls in melted chocolate. If desired, you can also add chocolate drizzles and crushed graham crackers for decoration. Place the balls back into the fridge until set. They are then ready to serve.
Texture
These balls have a soft, creamy center. They taste like cheesecake but a little lighter because they are made with yogurt rather than cream cheese.
Expert Tips
- The amount of graham cracker crumbs needed is going to vary slightly depending on how much moisture is in the yogurt you use.
- I chose graham cracker crumbs because classic cheesecake is usually made with a graham cracker crust. I also found that the graham cracker crumbs held up better in the yogurt. I tested a version using Biscoff cookies but the Biscoff crumbs became too wet and mushy.
- If you prefer a sweeter filling, you can add 1-2 tbsp of powdered sugar to sweeten the filling further.
More No Bake Cheesecake Recipes
- 4 Ingredient No Bake Cloud Cheesecake
- 4 Ingredient No Bake Lemon Cheesecake
- 2 Ingredient No Bake Yogurt Cheesecake
3 Ingredient No Bake 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) vanilla Icelandic skyr yogurt
- 2 cups (316g) dark chocolate chips or dark chocolate 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 can weigh the graham crackers with a scale or if you don't have a scale, use about 8.5 sheets of graham crackers.
- 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. If you the dough is still too soft, you may need to crush more graham crackers to add to the dough. You can also taste the mixture at this time and if you don't think it is sweet enough, you can stir in 1-2 tbsp of powdered sugar.
- Use a 1 tbsp cookie scoop to 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 balls are almost ready, add 2 cups of dark 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. Some brands of dark chocolate also will also melt thin enough that you won't need 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 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 and some crushed graham crackers.
- 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
- Graham cracker note: Graham crackers usually come in sheets that can be broken into smaller individual crackers (usually 4 to a sheet). You will need about 8.5 sheets to make 1 1/4 cup of fine crumbs that are flour like consistency.
- This recipe works best with Icelandic yogurt which is thicker than Greek yogurt. You can use Greek yogurt but you will need to use more graham cracker crumbs. I used nonfat vanilla Siggi Iceleandic yogurt.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Sweetness note: If you don't think your filling is sweet enough, you can add 1-2 tbsp of powdered sugar to the filling.
- Estimated nutrition assumes 1 cup of chocolate used because not all of the chocolate ends up on the balls.
I absolutely love these! They are my new favorite night time snack!
We’re so glad you love these!
Thanks for sharing the Lemon yogurt cheesecake recipe. It looks and sounds delicious
Unfortunately, I can’t t find the quantities for the ingredients.
Hello! All of the ingredients and amounts will be listed at the bottom of the post in the recipe card. You can also click the “Jump to Recipe” button at the top and it will take you right there.
Didn’t know skyr was yoghurt, it is usually classified as a sour milk cheese I belive, only ever enjoyed it when in Iceland really good there.
I used strained (x2)Greek yoghurt and some cream cheese 60/40 and bran flakes and delicious
We’re glad that worked well for you and that you enjoyed this recipe!
Will definitely try this !
Also saw taking day-old mini cupcakes.. smashing iceing and all into balls, chill then dip.
It’s my thought that chesp icing holds it all together..
Or good quslity cuocakes, out the whole thing in a bowl, then do the same!
Thanks for sharing! Let us know how you like this recipe!