No Bake Chocolate Coated Graham-Cheesecake Balls

24h
Prep Time
0m
Cook Time
1d
Ready In


"These come together so fast- the most time consuming part of this recipe is letting the batter chill overnight, these are for cheesecake lovers, they are easier than regular cheesecake and just as delicious. The amount of serving you get will depend on how the size that you roll the balls and the balls must be chilled overnight"

Original is 25-35 servings

Nutritional

  • Serving Size: 1 (57.7 g)
  • Calories 184.3
  • Total Fat - 5.7 g
  • Saturated Fat - 3.2 g
  • Cholesterol - 17.6 mg
  • Sodium - 105.4 mg
  • Total Carbohydrate - 33 g
  • Dietary Fiber - 0 g
  • Sugars - 32.8 g
  • Protein - 1.4 g
  • Calcium - 23 mg
  • Iron - 0.1 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

In a large bowl, mix the cream cheese and butter and salt together until well combined.

Step 2

Add in the graham cracker crumbs and mix well.

Step 3

Add in the powdered sugar, 1 cup at a time, until it is all mixed in. Cover and chill in the fridge 24 hours. I usually let it sit overnight.

Step 4

Place a piece of wax paper on the counter and remove batter form the fridge. Scoop into balls and roll in between palms if necessary. Place on wax paper. Place in fridge for 10-20 minutes if they are too soft to dip.

Step 5

Melt the chocolate with the shortening in the microwave, stirring every 15 seconds to make sure it doesn’t harden up. It should take about 1 minute for the chocolate to completely melt.

Step 6

Dip balls into chocolate, covering completely. Place back on wax paper and let cool until chocolate has hardened. Store in the fridge for the best taste.

Tips


No special items needed.

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