Cheesecake Truffles (no bake)

NYC Heat wave. Craving something sweet. I refuse to turn on the oven.

Basically that was how all of this started. Luckily I had cream cheese, graham crackers and mini chocolate chips to work with. I have to say I even impressed myself with how delicious these little treats are. They are really easy to make, the tricky part is chocolate coating them. The rest is a piece of cake 😉

Because the filling is sticky, you will need to refrigerate for 30 min, gently shape into balls with a spoon and your finger tips (see picture in gallery), freeze for 30-60 minutes and then roll in your palms to smooth the balls out. No baking takes time, but it’s totally worth it.

To coat in chocolate I placed one on a fork over the bowl of melted chocolate, spooned melted chocolate over it and tapped on the fork a few times with a butter knife so excess chocolate would drip down off each ball, smoothing out. Then gently slide it onto a wax paper lined baking sheet and sprinkle with graham crumbs. I work slowly, so to coat 15 in chocolate took me about 20-30 minutes. Place the baking sheet in the refrigerator once all the balls are coated to until chocolate is complete hardened. Once hardened they should be kept refrigerated but can be transferred to an airtight container (in a single layer) until ready to serve.

Cheesecake Truffles (no bake)

Print Recipe
Serves: 15 pieces


  • For Filling:
  • 1 8oz Bar of Cream Cheese (full fat)
  • 1 cup Confectioners (Powdered) Sugar
  • 1 tsp Vanilla Extract
  • 1/4 tsp salt
  • 10 Graham Cracker Sheets
  • 1/2 cup Mini Chocolate Chips
  • For Coating:
  • 12 oz. Chocolate to melt, I used a bag of semi sweet chocolate chips
  • 1/2 tsp Canola Oil
  • Sprinkle on Top:
  • 1 Graham Cracker Sheet, crushed



In a medium bowl using a hand mixer on Medium/Low speed, beat Cream Cheese, Sugar, Vanilla and Salt until smooth. Stop to scrape down the side of the bowl with a rubber or silicone spatula as needed. Stop beater to push cream cheese out from beater cages and back into bowl as needed.


In a small bowl, break up the Graham Crackers and crush by hand. You should have a combination of crumbs and some broken down pieces about the size of a dime (see picture in gallery).


Add crushed Graham Crackers to the Cream Cheese mixture, blending on Medium/Low speed. Add Mini Chocolate Chips and stir to combine.


Refrigerate mixture for about 30 minutes to firm up a bit so you can shape into balls. Line a tray that fits in your freezer with wax paper. Using a tablespoon and your fingertips gently scoop filling and form into a ball shape. Place on the wax paper. They will be a little sticky, and they will not have smooth sides. (see picture in gallery) this is ok.


Freeze the balls for about 30 minutes or until really cold and firm. Remove from freezer and roll in the palm of your hands to smooth each ball. Working quickly so you can roll each one while still cold (see picture in gallery). Once smooth, keep in refrigerator until ready to coat in chocolate.


Put the leftover Graham Cracker sheet in a ziplock bag and pound with the back of a metal spoon to crush into dust like crumbs. Set aside. Using your microwave or double boiler, melt chocolate. Once melted stir in 1/2 tsp canola oil. This will help keep the chocolate smooth.


Line a baking sheet that fits in your refrigerator with wax paper. Coat each ball in melted chocolate. Place on wax paper. Sprinkle with graham crumbs. Place the baking sheet in the refrigerator once all the balls are coated until chocolate is complete hardened. Once hardened they should be kept refrigerated but can be transferred to an airtight container (in a single layer) until ready to serve.

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