These quick cheesecake balls are my favorite no-bake treat when I want the flavor of cheesecake without the effort of baking. They’re creamy, sweet, and ready in under an hour, making them perfect for parties, dessert tables, or even just as a small snack.

Quick Cheesecake Balls – Creamy, Sweet & Easy

Why You’ll Love This Recipe

I like this recipe because it’s fast, requires only a few ingredients, and doesn’t need an oven. I can easily make it ahead of time, and the cheesecake balls stay deliciously creamy while holding their shape. I also enjoy how versatile they are—I can roll them in coconut, cocoa, or cookies, depending on what I have on hand. They’re elegant enough for guests yet simple enough for an everyday treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

200 g cream cheese (double cream, room temperature)
100 g powdered sugar
1 tsp vanilla extract
150 g butter biscuits, finely crumbled
50 g white chocolate (melted, optional for more creaminess)
50 g desiccated coconut, cocoa powder or crumbled biscuits for rolling

Directions

I start by beating the cream cheese with powdered sugar and vanilla extract until smooth.
Then I mix in the crushed butter biscuits until fully combined.
If I want extra creaminess, I stir in the melted white chocolate.
I refrigerate the mixture for 10–15 minutes so it firms up and is easier to handle.
Once chilled, I shape the mixture into small walnut-sized balls.
I roll each ball in coconut, cocoa powder, or cookie crumbs for a finishing touch.
Finally, I refrigerate the cheesecake balls for at least 30 minutes before serving.

Servings and timing

This recipe makes about 20 cheesecake balls.

Preparation time: 15 minutes
Cooling time: 30 minutes
Total time: 45 minutes

Variations

I like to add lemon zest or a splash of lemon juice when I want a refreshing flavor. For a richer option, I dip the balls in melted chocolate and let them set. Sometimes, I also mix in chopped dried fruit or freeze-dried berries for a fruity twist.

Storage/Reheating

I keep the cheesecake balls stored in an airtight container in the refrigerator for up to 5 days. If I want to prepare them ahead, I freeze them on a tray first, then transfer them to a freezer-safe container—they last up to 2 months. I let them thaw in the fridge before serving, and they stay just as delicious.

FAQs

How can I make the cheesecake balls firmer?

I refrigerate the mixture a bit longer before shaping, or I add a little more crushed biscuits to firm up the texture.

Can I make these cheesecake balls without chocolate?

Yes, I often skip the white chocolate and just use the cream cheese and biscuits—they’re still creamy and delicious.

What can I use instead of butter biscuits?

I sometimes swap in graham crackers, digestive biscuits, or even Oreo crumbs for a different flavor.

Can I coat them in something other than coconut or cocoa?

Yes, I like rolling them in finely chopped nuts, sprinkles, or even dipping them in melted chocolate for variety.

Do they need to be served chilled?

Yes, I find they taste best when served cold because the texture stays firm and creamy.

Conclusion

These quick cheesecake balls are one of my go-to no-bake desserts because they’re simple, versatile, and always a crowd-pleaser. I can prepare them in advance, customize the coating to suit the occasion, and enjoy the rich cheesecake flavor without turning on the oven. They’re a sweet little treat I never get tired of making.