Cheesecake Balls Recipe
Creamy no-bake cheesecake balls rolled in graham crackers and colorful sprinkles. Perfect party dessert ready in 20 minutes plus chilling time.
Equipment
- Electric hand mixer
- Large mixing bowl
- Cookie scoop (2 tablespoon)
- Shallow bowls for coating
- Baking sheet
- Parchment paper
Ingredients
- 8 ounces full-fat cream cheese softened to room temperature
- 1 tablespoon salted butter softened at room temperature
- 2 cups powdered sugar
- 1 1/2 cups graham cracker crumbs divided (about 12-15 crackers)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup rainbow sprinkles for coating
- cooking spray for hands
Instructions
- In a large mixing bowl, combine 8 ounces softened cream cheese, 1 tablespoon softened butter, 2 cups powdered sugar, 1 cup graham cracker crumbs, and 1/2 teaspoon vanilla extract. Beat with electric mixer on medium speed for 2-3 minutes until smooth and creamy, scraping down sides frequently.
- Cover bowl tightly with plastic wrap and refrigerate mixture for 1-2 hours until firm enough to hold its shape when rolled.
- Place remaining 1/2 cup graham cracker crumbs in one shallow bowl and 1/2 cup rainbow sprinkles in another. Line baking sheet with parchment paper.
- Lightly spray hands with cooking spray. Use 2-tablespoon cookie scoop to portion mixture. Roll each portion between palms to form smooth balls.
- Roll each ball in graham cracker crumbs or sprinkles until fully coated. Place on prepared baking sheet and refrigerate until ready to serve.
Notes
- Cream cheese must be at room temperature for smooth mixing
- For mini bites, use 1 tablespoon mixture per ball instead of 2
- Store in refrigerator up to 1 week or freeze up to 3 months
- Try variations: chocolate chips, crushed Oreos, cocoa powder, or chopped nuts