No Bake Chocolate Coated Graham-Cheesecake Balls
Recipe: #20416
July 31, 2015
Categories: Desserts, Cheese, One-Pot Meal, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Fathers Day, Game/Sports Day, Mothers Day Gluten-Free, No Eggs, Vegetarian, Cream Cheese, Chocolate, Kosher Dairy, more
"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"
Ingredients
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.