3 Ingredient No Bake Yogurt Cheesecake Balls
These yogurt cheesecake balls don't require any baking but taste like creamy cheesecake in bite-sized ball form. The balls need just 3 ingredients and can easily be customized.
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.
Serving: 1ball, Calories: 90kcal, Carbohydrates: 12g, Protein: 2g, Fat: 4g, Saturated Fat: 2g, Sodium: 56mg, Fiber: 1g, Sugar: 6g, 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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