These no bake cheesecake balls are soft and creamy and taste like traditional cheesecake but in a no bake, bite-sized form. They only need 4 ingredients and don’t require any baking. The cheesecake bites are a cool and refreshing treat that can be made ahead of time and are easy to customize.

These cheesecake balls are the perfect bite-sized dessert. The center features a creamy, no bake cheesecake filling. The cheesecake is coated in melted chocolate. I used melted dark chocolate, but you can also use milk, semisweet or white chocolate for the coating.

Ingredients

  • Cream cheese
  • Condensed milk
  • Graham crackers
  • Dark chocolate

Cream cheese: Cream cheese is whipped until light and creamy. This recipe uses block-style cream cheese.

Condensed milk: Sweetened condensed milk is used to sweeten the cheese filling and to thin out the cream cheese.

Graham crackers: Graham crackers are crushed until they become fine crumbs. The graham cracker crumbs act as a binding agent. They also add graham cracker crust flavor to the cheesecake balls.

Dark chocolate: Dark chocolate is melted until smooth. The cheesecake balls are dipped and coated in the dark chocolate. You can also use milk, white or semisweet chocolate if your prefer.

How to Make No Bake Cheesecake Balls

  • The cream cheese and condensed milk are beaten with a mixer until light and creamy.
  • Fold in the graham cracker crumbs until the mixture is thick enough to scoop and hold its shape. Portion the mixture with a 1 tablespoon cookie scoop.
  • Place the scooped balls into the fridge for about 30 minutes to set firmer. Then roll each portion to form a smooth ball. If desired, you can briefly freeze the balls to make them easier to dip in chocolate.
  • Melt the chocolate until smooth. Dip the cheesecake balls in the melted chocolate. Place the balls into the fridge to allow the chocolate to set. The cheesecake balls are then ready to eat.

Expert Tips

  • The cream cheese is beaten with a mixer to add air so that the filling is lighter and not as dense.
  • If you don’t have graham crackers, you can use crushed shortbread cookies.
  • If you don’t want to use any chocolate, you can also coat the balls in crushed graham crackers.

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5 from 3 votes

4 Ingredient No Bake Cheesecake Balls

These no bake cheesecake balls taste like traditional cheesecake but in bite-sized form. No baking is required. These cheesecake balls need just 4 ingredients.
Servings: 20 balls
Prep Time: 25 minutes
Cook Time: 2 minutes
Total Time: 27 minutes
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Ingredients

  • 8 oz (226g) cream cheese, softened to room temperature, see note
  • 2-3 tbsp (41g-61g) sweetened condensed milk
  • 1/2 cup + 2 tbsp (65g) graham cracker crumbs, about 4 sheets of graham crackers, or more as needed, see note
  • 2 cups (316g) dark chocolate chips or dark chocolate candy melts

Instructions
 

  • Line a baking sheet with parchment paper.
  • Add cream cheese and condensed milk to a large mixing bowl or the bowl of a stand mixer. Using either a stand mixer or hand mixer, beat the cream cheese and condensed milk until they are evenly combined and the cream cheese becomes light and creamy, about 2-3 minutes. I like to start with 2 tbsp condensed milk and add more to taste if needed. Keep in mind that the mixture will become sweeter when the graham cracker crumbs are added, so you don't want the filling to reach your full level of preferred sweetness yet.
  • Stir in the graham cracker crumbs. The mixture should thicken to a soft dough like consistency that is thick enough to scoop and hold its form. If your mixture seems too wet and sticky, add more graham cracker crumbs to thicken it.
  • 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 30-60 minutes to allow it to firm up enough that you can roll the balls between your palms.
  • 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.
  • Add 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 desired, 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.
  • 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 or freezer.

Notes

  • Cream cheese note: This recipe uses block-style cream cheese. 1 block is usually 8 oz. I used Philadelphia cream cheese.*
  • 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 4 sheets to make 1/2 cup + 2 tbsp graham cracker crumbs. To make graham cracker crumbs, add the graham crackers to a food processor and pulse until they become the consistency of flour/fine crumbs. I used Amazon Saver Graham Crackers.*
  • I used La Lechera condensed milk*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
Serving: 1ball, Calories: 144kcal, Carbohydrates: 12g, Protein: 2g, Fat: 11g, Saturated Fat: 6g, Sodium: 59mg, Fiber: 1g, Sugar: 8g, NET CARBS: 11
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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