Few desserts manage to feel both elegant and comforting at the same time, but chocolate covered cheesecake balls do exactly that. This no-bake dessert recipe combines the rich creaminess of classic cheesecake with the satisfying snap of chocolate coating, all in perfectly bite-sized portions. Whether you’re preparing a dessert platter for a party, a sweet ending to a family dinner, or a make-ahead treat to keep in the fridge, these cheesecake balls deliver big flavor with minimal effort.
What makes this dessert recipe especially appealing is its simplicity. There’s no oven involved, no complicated techniques, and no long ingredient list. Instead, you get a smooth cheesecake filling made from everyday pantry staples, chilled until firm, rolled into small balls, and dipped in melted chocolate. The result is a dessert that looks impressive, tastes indulgent, and feels nostalgic in the best possible way.
Why You’ll Love This Chocolate Covered Cheesecake Balls Recipe
This dessert recipe is designed for ease, flexibility, and pure enjoyment. The cheesecake center is soft, lightly sweet, and balanced with subtle graham cracker flavor, while the chocolate shell adds structure and richness. Together, they create a dessert that melts in your mouth without feeling heavy.
Another reason this recipe stands out is portion control. Because the cheesecake balls are small, they’re ideal for serving at gatherings where guests want “just a bite” of dessert. Of course, one bite often turns into two or three—but that’s part of the charm.
These chocolate covered cheesecake balls are also highly customizable. You can change the type of chocolate, adjust the sweetness, or keep them plain and simple. They don’t rely on decoration to shine; the contrast between creamy filling and crisp chocolate is more than enough.
Ingredients (with Measurements)
Cheesecake Filling
- 4 ounces cream cheese, softened to room temperature
- 2 tablespoons unsalted butter, softened
- 4 graham cracker squares, finely crushed (about ¼ cup crumbs)
- 2 cups powdered sugar, sifted
Chocolate Coating
- 5 ounces chocolate melts or chocolate bark, chopped
Step-by-Step Instructions
Step 1: Prepare the Cheesecake Base
In a medium mixing bowl, add the softened cream cheese and butter. Using a spoon or hand mixer, blend them together until the mixture is completely smooth and creamy. This step is important for ensuring the cheesecake filling has no lumps and a silky texture.
Step 2: Add Graham Cracker Crumbs
Stir the crushed graham crackers into the cream cheese mixture. Mix until evenly distributed. The crumbs add subtle flavor and help give the cheesecake balls structure.
Step 3: Sweeten the Filling
Gradually add the powdered sugar, mixing a little at a time. Continue stirring until fully incorporated and the mixture becomes thick and smooth. At this stage, the filling should be soft but firm enough to hold its shape.
Step 4: Chill the Mixture
Cover the bowl with plastic wrap and place it in the refrigerator for at least 1 hour, or up to overnight. Chilling allows the filling to firm up, making it easier to scoop and roll.
Step 5: Shape the Cheesecake Balls
Line a baking sheet with wax paper or parchment paper. Scoop the chilled cheesecake mixture using scant teaspoons, then gently roll each portion between your hands to form small balls. Place them on the prepared baking sheet. Once all the balls are shaped, return the tray to the refrigerator for 10–20 minutes to firm up further.
Step 6: Melt the Chocolate
Place the chocolate melts or bark in a microwave-safe bowl. Heat in short intervals according to package instructions, stirring between each interval, until fully melted and smooth.
Step 7: Dip the Cheesecake Balls
Remove the chilled cheesecake balls from the refrigerator. Using a fork, dip each ball into the melted chocolate, turning gently to coat completely. Lift the ball out, allowing excess chocolate to drip off, then transfer it back to the lined baking sheet using a second fork.
Step 8: Set and Serve
Allow the chocolate covered cheesecake balls to sit at room temperature or in the refrigerator until the chocolate is fully set. Once firm, they’re ready to serve or store.
Serving and Storage Tips
These chocolate covered cheesecake balls are best served slightly cool, when the chocolate shell is crisp and the center remains creamy. Arrange them on a dessert tray, cake stand, or small paper cups for an elegant presentation.
For storage, keep the cheesecake balls in an airtight container. They can be stored:
- At room temperature for 1–2 days
- In the refrigerator for up to 3 days
If refrigerated, allow them to sit at room temperature for a few minutes before serving for the best texture.
Why This Dessert Recipe Works
The success of this dessert recipe lies in balance. The richness of cream cheese is softened by powdered sugar, the graham cracker crumbs add subtle texture, and the chocolate coating provides contrast. There’s no need for elaborate decorations or toppings—the flavors speak for themselves.
These chocolate covered cheesecake balls prove that a dessert doesn’t need to be complicated to be memorable. With simple ingredients and straightforward steps, you get a treat that feels special every single time.
