One of my daughters LOVES helping out in the kitchen—especially when it involves chocolate. These No Bake Chocolate Cheesecake Balls are one of our new favorite treats to make together. They’re fun to make but even more fun to eat!

These are easy enough for little hands to help mix and roll, and the best part is you don’t even need to turn on the oven. Creamy, chocolatey, and bite-sized, these no bake chocolate cheesecake balls make a special treat for after school, holiday trays, or just a fun afternoon activity with the kids.

WHY YOU’LL LOVE THESE

Super Easy – With just a handful of simple ingredients and no oven required, these cheesecake balls come together in just a few easy steps.

Rich & Creamy Flavor – The cream cheese and cocoa give these treats that classic cheesecake flavor with a chocolate twist. Each bite is smooth, indulgent, and perfectly sweet.

Make-Ahead Friendly – Since they store well in the fridge or freezer, you can make them ahead of time and always have a little sweet treat ready to go.

Kid-Friendly Fun – No baking means little ones can help from start to finish. Rolling the cheesecake mixture into balls and dipping them in chocolate can be turned into a fun family activity.

If you love no bake desserts, you have to try my No Bake Funfetti Cookies! They’re easy, colorful and perfectly sweet.

INGREDIENTS

Cream cheese – Remember to take your cream cheese out to let it soften first.
Graham crackers – I use 8 whole sheets of graham crackers. These add structure and a cheesecake crust flavor.
Cocoa powder – Make sure to use a quality, unsweetened cocoa powder. For a richer flavor, use Dutch-processed cocoa powder.
Powdered sugar – Sweetens and keeps the texture smooth.
Vanilla extract – Adds warmth and depth with its sweet, aromatic flavor, enhancing all the other ingredients for a rich, well-rounded taste.
Salt – Salt and sweet go hand in hand in this recipe.
Chocolate chips (if using) – If you want to make the outer chocolate shell, use quality chocolate chips. Both milk and dark chocolate will work! You could also roll the cheesecake balls in more crushed graham crackers, sprinkles, sugar or anything else that’s sweet and might stick.

STEP-BY-STEP INSTRUCTIONS

Line a baking sheet with parchment or wax paper.

In a blender or food processor, pulse the graham crackers until they’re finely crushed. Set aside.

In a medium bowl, beat the softened cream cheese until smooth.

Add the cocoa powder, powdered sugar, vanilla, and salt and beat on low until fully combined and texture is smooth. It will look powdery and flaky for a while during beating. Keep going until the mixture starts to get smoother and more fudge-like. (About 2 minutes or so.)

Add the graham cracker crumbs and using your hands, mix until everything is combined and a thick dough forms. Push the graham crackers with your hands into the chocolate mix. It should be able to make a ball when you’re done. Again, it will be crumbly at first but keep working the crumbs into the chocolate mix and it will eventually combine to make a ball that holds its form.

Cover and refrigerate for at least 30 minutes to make rolling easier.

Using a cookie scoop or spoon, scoop out a small spoonful of the chocolate mix and roll into 1-inch balls. (If using a cookie scoop, there’s no need to roll it since the scoop shapes it for you.) Place the balls back on the lined baking sheet. Place in the refrigerator while you melt the chocolate.

In a small bowl, add one cup of chocolate chips. Microwave for 45 seconds and then stir. Microwave in 15 second intervals, stirring each time, until chocolate chips are completely smooth and melted. (Mine take 1 minute total.)

Remove the cheesecake balls from the fridge. Using a spoon or your fingers, roll each ball in the melted chocolate until it’s mostly covered. Place each ball back on the parchment paper when done.

Add any extra decorations, like sprinkles, before the chocolate sets. Place in the refrigerator and let them set for at least 30 minutes before enjoying!

TIPS & NOTES

Storage: Store in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 2 months—just let them thaw in the fridge before eating.

Make ahead: Perfect for parties! Make them the day before and keep them chilled until serving.

Coating ideas: Try rolling them in crushed Oreos, mini chocolate chips, shredded coconut, or festive sprinkles depending on the occasion.

More chocolate! For a richer flavor, use Dutch-processed cocoa powder.

Print Pin

No Bake Chocolate Cheesecake Balls

Rich, creamy, and chocolatey, these no bake chocolate cheesecake balls are an easy, bite-sized treat. Soft, chewy and melt-in-your-mouth delicious, they're perfect for a special snack or a quick dessert!

Course Appetizer, Dessert, Snack

Cuisine American

Keyword Cheesecake Balls, Cheesecake Truffles, No Bake Cheesecake, No Bake Dessert

Prep Time 10

Chill Time 1

Total Time 1 10

Servings balls

Calories 108kcal

Ingredients

4 oz cream cheese softened
8 whole sheets graham crackers about 1 cup, when crushed
¼ cup unsweetened cocoa powder
½ cup powdered sugar
½ tsp vanilla extract
⅛ tsp salt
1 cup milk or dark chocolate chips

Instructions

Line a baking sheet with parchment paper.
In a blender or food processor, pulse the graham crackers until they're finely crushed. Set aside.
In a medium bowl, beat the softened cream cheese until smooth. Add the cocoa powder, powdered sugar, vanilla, and salt and beat on low until fully combined and texture is smooth. It will look powdery and flaky for a while during beating. Keep going until the mixture starts to get smoother and more fudge-like. (About 2 minutes or so.)
Add the graham cracker crumbs and using your hands, mix until everything is combined and a thick dough forms. Push the graham crackers with your hands into the chocolate mix. It should be able to make a ball when you're done. Again, it will be crumbly at first but keep working the crumbs into the chocolate mix and it will eventually combine to make a ball that holds its form.
Cover and refrigerate for at least 30 minutes to make rolling easier.
Using a cookie scoop or spoon, scoop out a small spoonful of the chocolate mix and roll into 1-inch balls. (If using a cookie scoop, there's no need to roll it since the scoop shapes it for you.) Place the balls back on the lined baking sheet. Place in the refrigerator while you melt the chocolate.
In a small bowl, add one cup of chocolate chips. Microwave for 45 seconds and then stir. Microwave in 15 second intervals, stirring each time, until chocolate chips are completely smooth and melted. (Mine take 1 minute total.)
Remove the cheesecake balls from the fridge. Using a spoon or your fingers, roll each ball in the melted chocolate until it's mostly covered. Place each ball back on the parchment paper when done.
Add any extra decorations, like sprinkles, before the chocolate sets. Place in the refrigerator and let them set for at least 30 minutes before enjoying! (Storing: Keep in an airtight container in the fridge for up to 5 days.)
If you've made these, can you take a quick second to scroll to the bottom of this page to rate the recipe (the row of stars)? It really helps my little website, so thank you in advance! :)