These no bake cheesecake balls are the best! Made with amaretti biscuits blended with digestive biscuits (or graham crackers) to save these cheesecake balls from being too sweet, mixed with cream cheese and chilled before being dipped into melted white chocolate and coated in a layer of crushed amaretti biscuits to finish. Sounds pretty dreamy, right?
I was experimenting with flavors and wanted to make something similar to a cakepop but more of a truffle pop, and the amaretti and white chocolate cheesecake ball were born. These cheesecake balls can be put on sticks to make fun cakepop-style sweet treats, or this works as a petit fours recipe to serve after a dinner party.
I like making these amaretti balls as part of a dessert buffet so people can graze on them. But be warned, you'll get through a lot, so be prepared and make lots! They taste great with coffee or a nice chilled glass of dessert wine.
This recipe was inspired by the OG Oreo truffle ball, which everyone makes, but it's so hard to resist them. They. just. taste. so. good.
Anyway, I digress. Onto the balls!
What you will love about this cream cheese balls dessert?
- Easy and Quick: These no-bake cheesecake balls are the best way to satisfy any sweet tooth, and the best part is I didn't have to spend hours in the kitchen. With just a handful of ingredients and no baking required, this easy recipe can be whipped up in no time. It's the perfect solution when you're craving a sweet treat but are short on time.
- Irresistible Mini Desserts: These round balls of creamy goodness are the ultimate mini desserts. Their petite size makes them ideal for a platter of mini desserts; they are perfect for parties, special occasions, or simply when you want to impress your guests with an adorable and delicious treat.
- Smooth and Creamy Texture: These no-bake cheesecake bites have a smooth texture that melts in your mouth. The combination of cream cheese and fine amaretti crumbs gives them a luscious and velvety consistency. Each bite is a delightful experience, with the melted chocolate encased in a delectable outer layer.
- Versatile and Customizable: What I love about these mini cheesecakes is that they can be customized to suit your preferences and diet. You can roll them in various coatings like crushed cookies, chopped nuts, or cocoa powder to add an extra layer of flavor and texture. They are a great option for experimenting with different flavors and crumbs to create your own signature sweet treats.
These cheesecake balls are no-bake and very easy to make. And you need only four simple ingredients!
- Amaretti biscuits: Amaretti cookies are made with ground almonds or almond paste, eggs, and sugar, and they have a deliciously rich and nutty flavor. You can get them from most supermarkets or larger grocery stores.
- Digestive biscuits: These are well known in Europe; the best US alternative would be crushed graham crackers. Adding digestive biscuits stops these cheesecake balls from being too overpoweringly sweet.
- Cream cheese: You may need to squeeze out excess water from your softened cream cheese first to get the best thick and creamy texture. Spoon it into a muslin cloth and wring it out a little. You'll be amazed at how much water some of the cheaper cream cheeses have in them to bulk them out. Philadelphia is a good brand, but I do try and buy organic if I can.
- White chocolate: Use high-quality white chocolate with at least 30% cocoa butter content. Callebaut is a great brand, as is Green & Black's.
See the recipe card at the bottom of this post for quantities.
How to make No-bake Cheesecake balls
- Blend or crush the Amaretti cookies and digestive biscuits to a fine crumb.
- Mix them with the cream cheese until you get a dense consistency that stays together but isn't too wet and sticky.
- Roll the cookies and cream cheese mixture into small balls, pierce with a wooden skewer, and chill in a fridge on a tray for at least 30 minutes. If you're in a hurry, pop them in the freezer.
4. Melt the white chocolate by placing it in a bowl above a saucepan of boiling water (a double boiler), or melt it in the microwave on medium power in 30-second increments. Be careful not to burn it.
5. Dip the cheesecake balls into the melted white chocolate and then immediately into more crushed amaretti biscuits before chilling until set.
How to make cheesecake set quicker?
To speed up the setting process of cheesecake, I place them in the freezer for a shorter duration instead of relying solely on refrigeration. Once I've prepared the cheesecake mixture and poured it into the biscuit crumbs, I will roll them into little bites and then place them in the freezer for about 1-2 hours. This helps the cheesecake balls firm up faster.
- Oreo Cheesecake Balls: Replace the graham cracker crumbs with crushed Oreo cookies in the cheesecake mixture. Roll the balls in additional crushed Oreo cookies for a delightful twist.
- Chocolate Chip Cheesecake Balls: Add a handful of chocolate chips to the cheesecake mixture before rolling it into balls.
- Lemon Cheesecake Balls: Add a splash of lemon juice and a sprinkle of lemon zest to the cheesecake mixture to infuse it with a refreshing citrus flavor.
- Keto Cheesecake Bites: Create a low-carb version by using almond flour or homemade keto-friendly graham cracker crumbs for the crust. Use a keto-friendly sweetener in the cheesecake mixture. You can also coat them with melted 80% dark chocolate.
- Pumpkin Pie Cheesecake Balls: Incorporate pumpkin puree or canned pumpkins, cinnamon, and pumpkin pie spice into the cheesecake mixture for a festive fall twist. You might have to bake these bad boys.
- Fried Cheesecake Bites: This involves preparing the cheesecake balls as usual and then coating them in a batter made from flour, eggs, and milk before deep-frying them until golden brown. Serve them warm; they are crispy treats for a delicious twist on traditional cheesecake balls.
Wine pairing for cheesecake balls
A demi-sec (semi-sweet) sparkling wine would work really well with these cheesecake balls as it would cut through the sweetness. If you want to double up on sweetness, a Moscato dessert wine would also be good. I have a full wine pairing guide, have a read. Another obvious choice would be to serve Amaretto almond liquor as a pairing for these Amaretti balls.
I serve my cheesecake balls in a cute tea set like a mad hatter tea party, but they can also be laid on a pretty plate or even wrapped in cellophane and be given as gifts!
You will need a food processor, a mixing bowl, and a tray or large plate to make this recipe for cheesecake balls.
Store the amaretti and white chocolate balls in the fridge, where they will keep for 4-5 days.
These ingredients don't stand up well to freezing.
Unless your cream cheese is organic, high-quality cream cheese direct from a farm shop, it will probably need the excess water squeezing out, so don't skip this step!
It's quite easy to make these mini cheesecake bites ahead of time, I first prepare the cheesecake mixture and roll it into balls as directed in the recipe. Once the balls are formed, I then place them on a baking sheet lined with parchment paper and freeze them for about an hour. Once they are firm, I transfer them to an airtight container or a zip-top bag and store them in the freezer until needed. When I'm ready to serve, I remove them from the freezer and let them thaw in the refrigerator for a few hours, then dip them into melted chocolate and some more amaretti biscuits crumbs.
While the traditional method for making cheesecake balls is to keep them no-bake, you can certainly bake Mini cheesecakes. You will need to follow some instructions, but it's something like preheating your oven to the recommended temperature for cheesecake. Instead of rolling the mixture into balls, simply spoon the cheesecake mixture into a mini muffin pan or onto a baking sheet lined with parchment paper. Bake them until they are set and slightly golden on top. Baking time may vary, so keep an eye on them and adjust accordingly.
I haven't tried that before, but what I know is you can make cheesecake balls using leftover cheesecake batter/ creamy cheesecake filling. Ever since the ingredients are almost the same, it should be easy.
More Easy Desserts
No bake white chocolate cheesecake balls
- 150 grams white chocolate
- 150 grams amaretti biscuits
- 100 grams digestive biscuits
- 150 grams cream cheese
- Blend or crush the amaretti and digestive biscuits to a fine crumb.
- Mix them with the cream cheese until you get a dense consistency that stays together but isn't too wet and sticky. Add it gradually to get the right amount.
- Roll the mixture into small balls, pierce with a wooden skewer and chill in a fridge on a tray for at least 30 minutes. If you're in a hurry, pop them in the freezer.
- Melt the white chocolate by placing it in a bowl above (but not touching) a saucepan of boiled water, or melt in the microwave.
- Dip the cheesecake balls into the melted white chocolate and then immediately into more crushed amaretti biscuits before chilling until set either in the fridge or freezer...depending on how soon you want to eat them.