3 Ingredient No Bake Lemon Yogurt Cheesecake Balls
These creamy lemon yogurt cheesecake balls don't require any baking and are egg-free. The balls are easy to prepare and can be made ahead of time for an event.
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.
Serving: 1ball, Calories: 123kcal, Carbohydrates: 16g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Sodium: 52mg, Fiber: 0.3g, Sugar: 10g, NET CARBS: 16
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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