Best Cheesecake Balls Recipes

NO-BAKE BAILEYS® CHEESECAKE BALLS

Steps:

• Combine crushed cookies, mascarpone cheese, and Irish cream liqueur in a bowl; mix well.
• Line a baking sheet with parchment paper. Scoop small portions of the cookie mixture using a melon baller or small cookie scoop and roll into twenty 1-inch balls. Lay on the prepared baking sheet and chill in the refrigerator for about 45 minutes.
• Place white chocolate in top of a double boiler over lightly simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Dip cheesecake balls into melted chocolate and return to fridge to chill until chocolate has hardened completely, about 1 hour.
• Place dark chocolate in top of a double boiler over lightly simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle dark chocolate over chilled cheesecake balls. Allow to set, about 30 minutes.

CHERRY CHEESECAKE BALLS

Steps:

• Beat cream cheese, sugar, butter, and vanilla extract together in a bowl using an electric mixer. Beat in coconut and cherries.
• Drop batter by teaspoonfuls into graham cracker crumbs and form into balls; roll again and place on wax paper-lined baking sheets.
• Refrigerate for 2 hours before serving.

CHEESECAKE BALLS

Steps:

• Use a small cookie scoop or a rounded tablespoon to make balls out of the leftover cheesecake. After you scoop out the balls, roll them in your hands to make the rounds neater. Place on a parchment-lined baking sheet and insert a lollipop stick in the top of each. Squeeze the cheesecake around the base of each lollipop stick to ensure it will stay put. Pop into the freezer for 1 full hour.
• Set up a double boiler by bringing a medium saucepan of water to a simmer. Place a small bowl over the top, making sure the bottom doesn't touch the water. Add the candy melts to the bowl and stir until smooth and melted. Stir in the vegetable oil until smooth.
• Quickly dip the cheesecake balls into the melted chocolate and twirl to coat. You may need a knife to help cover the balls. Sprinkle the cheesecake balls before the chocolate dries with your choice of chopped candy, peanuts or toffee brickle and place back on the baking sheet. Refrigerate to set up, about 5 minutes.

PINEAPPLE-COCONUT CHEESECAKE COOKIE BALLS

Steps:

• Mix cream cheese and sugar in medium bowl until blended. Stir in pineapple and coconut.
• Refrigerate 1 hour or until firm.
• Shape into ball; roll in nuts.

LEMON-CHEESECAKE BALLS

Steps:

• Line cookie sheet with waxed or parchment paper. In medium bowl, beat cream cheese, lemonade concentrate and powdered sugar with spoon or electric mixer on low speed. Fold in graham cracker crumbs.
• Using 1 1/2-inch scoop, shape mixture into small balls; place on cookie sheet. Refrigerate 1 hour before serving.

NO-BAKE BAILEYS CHEESECAKE BALLS

Steps:

• Combine crushed cookies, mascarpone cheese, and Irish cream liqueur in a bowl. Mix well.
• Line a baking sheet with parchment paper.
• Scoop small portions of the cookie mixture using a melon baller or small cookie scoop and roll into twenty 1-inch balls. Lay on the prepared baking sheet and chill in the refrigerator for about 45 minutes.
• Place white chocolate in top of a double boiler over lightly simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Dip cheesecake balls into melted chocolate and return to fridge to chill until chocolate has hardened completely, about 1 hour.
• Place dark chocolate in top of a double boiler over lightly simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Drizzle dark chocolate over chilled cheesecake balls. Allow to set, about 30 minutes.
• Note: I used white chocolate cookies but you can use dark or milk chocolate on the inside. If you find white chocolate too sweet, there's no reason why you can't use milk chocolate to coat the balls too.

STRAWBERRY CHEESECAKE BALLS CHOCOLATE DIPPED

Steps:

• 1. Combine first 3 ingredients and form into 1-2 inch ball. Put on wax paper lined baking sheet and freeze for 10 min.
• 2. Have 2 bowls melt choc discs in one, and white choc in other. Drop ball in chocolate and useing 2 forks cover and let excess drip off. Place back on wax paper. Drizzel with colored white choc, or sprinkles. Let set in refridgerator for 1/2 hour to set.

BROWNIE CHEESECAKE BALLS

Steps:

• Combine the crumbled brownies, cream cheese and confectioners' sugar in a large bowl. Beat with a mixer on low speed until smooth, about 3 minutes.
• Scoop the dough mixture into 24 balls (about 2 inches each). Roll the balls in blue and white sprinkles.