Easy Gluten Free No Bake Cheesecake Balls Recipe

Enjoy the creamy, decadent, and utterly irresistible deliciousness of cheesecake in bite-sized form, without even turning on your oven with these Easy No Bake Cheesecake Balls!

This easy recipe is sure to curb cravings for cheesecake when you turn it into little dessert balls that are perfect for parties, where cheesecake lovers will go crazy over them, or to keep yourself on track with portion control.

You don’t need any fancy equipment or hours of baking time to whip up a batch of these no bake cheesecake balls.

This is one of my favorite desserts that only take a few simple ingredients and some creativity and you’ll be on your way to cheesecake bliss in no time.

Keep reading as I take you through making this sugar free sweet treat and give you tips for making them, substitutions for customizing this no bake cheesecake recipe and answer frequently asked questions you may have.

What you will need to make these Keto No Bake Cheesecake Balls

• Heavy cream
• Vanilla extract
• Stevia
• Cream cheese; room temperature
• Almond extract
• Lemon extract
• Confectioners erythritol or Sugar Free Powdered Sugar
• Hand Mixer or Electric Mixer
• Mixing Bowls
• Baking sheet lined with parchment paper or wax paper

Now let’s make these Keto No Bake Cheesecake Bites

Make sure you let your cream cheese sit at room temperature for at least 20 minutes.

This allows it to become very soft for easy blending and makes a world of difference in getting the creamiest no bake cheesecake dough. 

You can soften the cream cheese quickly by placing in a plastic zip bag then a bowl of warm water for 10 minutes.

The first step for this no bake recipe is to start out with a large mixing bowl and get some whipped cream made! 

Fresh is best as you will only get to make your no bake cheesecake bites recipe completely keto friendly when you make your own sugar free whipped cream.

Take a large bowl and the beaters of a hand mixer or stand electric mixer and put them in the freezer for 20 minutes. 

This helps you get the fluffiest whipped cream.

Now take your bowl and beaters and whip up your heavy cream with the vanilla and liquid stevia from the whipped cream step.

Whip until you get stiff peaks because if you go any longer than that you will have butter.

Next you need a large bowl to mix up your creamy cheesecake batter!

Take some room temperature cream cheese and whip it well with the confectioners erythritol or sugar free powdered sugar replacement. 

If you do not have any confectioners erythritol you can use granulated monk fruit instead. 

You will need to mix it almost twice as long to get the granules to dissolve so it does not leave a crunchy texture.

Once the cream cheese is well creamed with the sweetener, add in the extracts. 

At this point you can optionally add in some fresh lemon zest for an extra layer of sourness. 

Using the extracts versus juice helps keep this keto. 

If you are not following a keto lifestyle, you could easily add in some fresh lemon juice since it only adds a little bit of carbs to the overall recipe.

Make sure to scrape the sides with a rubber spatula to get all the bits of sweetener and cream cheese blended well then blend again until smooth.

Now fold the whipped cream into the whipped cream cheese mixture on low speed with your stand mixer. 

After it is blended turn the mixer up to a medium-high speed to really get the air whipped into the batter well resulting in a light and creamy batter.

Stop to scrape the sides of the bowl a few times to get a super creamy mixture like this!

Now the prepared batter needs to thicken up in the fridge for 2-4 hours minimum in an airtight container or plastic wrap over a glass bowl.

Make sure you wait this time so the batter has time to meld together and thicken up. 

Once it has had time to cool and thicken up in the fridge it is time to make the balls.

Now it’s time to scoop up each No Bake Bite!

Prepare a cookie sheet for the next step by covering in parchment paper or wax paper.

If you don’t have any, spraying the baking sheet with nonstick cooking spray will work.

At this time you will need a small cookie scoop to portion out the no bake cheesecake filling into the balls. 

You can place them close together but not touching so you can fit as many as you can on one prepared baking sheet.

Now you will need to freeze them at least 4 hours or overnight for the best results. 

This helps to make them as hard as possible before you go to the chocolate dipping step.

If you try to coat them with the melted chocolate ganache and they are not frozen they will melt.

Let’s coat the cheesecake balls in chocolate

I prefer to coat them with melted chocolate in a dipping method.

This method takes some quick action and patience as the cheesecake balls thaw quickly in the warm chocolate.

Take 1 cup of chocolate chips or chopped chocolate bar of your choice and melt in a double boiler.

You can easily make a double boiler by putting a small heat-safe bowl, preferably a glass bowl, over a small saucepan of boiling water.

Make sure the boiling water is only a small amount and doesn’t touch the glass bowl.

Once the chips have melted, remove them from the heat and stir in 1/4 cup of non-melted chocolate chips.

This helps to bring the temperature of the chocolate down a bit but still leaves it melted. 

It is sort of like tempering the chocolate, but no thermometer is needed.

If you must use a microwave, melt the chips at 5 second intervals and stir well in between each time.

Now take the cheesecake ball and drop it in the middle of the melted chocolate.

Quickly spoon chocolate over the top of it and only touch it with a fork to gently lift it out of the chocolate.

Now place the chocolate rolled balls right back onto the parchment lined pan that has a wire rack on it.

This allows for the chocolate to drip through and not pool up.

You may want to spray the wire rack with cooking spray so the chocolate doesn’t stick to it.

Alternately, just put right back on the parchment paper.

Repeat with all of the round balls until they have all been covered.

Depending on how large of a cookie scoop you used will determine if you need additional melted chocolate to cover them all or not!

Now return them to the freezer for at least an hour until the chocolate has set and the cheesecake batter inside has set again.

If you have covered them with chocolate correctly, there should be no cheesecake batter showing. 

Now you can store them in the fridge for a delicious treat whenever the cheesecake craving strikes!

This way you get the perfect bite every time.

If you try to eat them right out of the freezer the cheesecake batter is too hard to bite.

The happy medium is to get the chocolate coating hard and set so it can contain the batter when it thaws out to a softer consistency.

I keep mine in the fridge for quick bites when the craving hits!

Store in an airtight container up to 1 week or store them in the freezer for long term storage in a freezer Ziploc bag up to 3 months.

Tips, Substitutions, and FAQs

• Turn these into cheese cake pops by freezing the non-dipped balls with sticks stuck in them. It will make dipping easier too!

• Try a coating of white chocolate instead of the regular chocolate. Then right after coating, put them back on the prepared tray, and sprinkle with crushed cookie crumbs.

• After mixing up the cheesecake batter, fold in some crushed keto Oreo cookies for a surprise in every bite! Make sure they are fine crumbs so it doesn’t make the cheesecake balls fall apart! A rolling pin should work but a food processor would be the best way. Finish off with some white chocolate and more crumbs for the best Oreo Balls.

• Turn this cheesecake mixture into a mini no bake dessert. They make the best mini cheesecakes when you pour into small jars instead of scooping into balls! Start off with making a graham cracker crust by crushing gluten free graham crackers in a food processor then mixing with a few tablespoons of melted butter. Press the graham cracker mixture in the bottom before topping with the cheesecake batter.

• Take these easy mini cheesecake bites to the next level by adding in 1 tablespoon of cocoa powder to the batter for a chocolate cheesecake batter!

• If you are coating with the white chocolate adorn it with a chocolate drizzle! Take some melted dark chocolate and put a thin stream over them all! The easy way to do this is to use a small ziptop bag and cut a tiny corner off, then pipe over all of the bites.

• Take this amazing recipe to the next level when you swirl vanilla and chocolate together. Take half of the batter and whip in 1 1/2 tsp cocoa powder. Now add it back to the orginal batter. Stir a few strokes THEN put in the fridge to set. Proceed as normal.

Can I use the candy melts from the grocery store as my coating instead of chocolate chips?

Yes, that would work just fine. Keep in mind the ingredients and possible gluten or sugar in them. Candy melts do stand up to being at room temperature like for an event better than chocolate chips unless you temper the chocolate chips. 

How can I make these into No Bake Pumpkin Cheesecake Bites?

You can turn these little cheesecake balls into little balls of creamy pumpkin cheesecake when you substitute 1/4 cup pumpkin puree for 4 oz of the cream cheese and add in 1/4 tsp pumpkin pie spice. Leave out the additional half package of cream cheese called for and replace it with pumpkin puree.

Once they are formed and frozen, roll your no bake pumpkin cheesecake balls in some gluten free graham cracker crumbs, or try 1/2 cup almond flour mixed with 1/4 tsp of pumpkin pie spice. 

Is there a way to incorporate caramel sauce into the cheesecake bites?

Yes! Once you have the cheesecake mixture mixed and ready for the freezer, drizzle caramel sauce over the batter then gently fold in leaving stripes. Once it is frozen and ready to scoop, the caramel stripes will remain! 

What about turning these into peanut butter or almond butter cheesecake bites?

Next time you can try turning these decandent cheesecake bites into peanut butter treats! Stir in 2 tablespoons into the main cheesecake batter before chilling and scooping.

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Making easy no-bake cheesecake balls is a simple and delicious way to satisfy your sweet tooth.

With just a few simple ingredients and some creative flair, you can whip up a batch of these delightful treats in no time.

Whether you’re hosting a party, looking for a sweet pick-me-up, or simply craving something decadent, these cheesecake balls are sure to hit the spot. So why wait?

Head to the kitchen and start rolling out those creamy little balls of goodness – your taste buds will thank you!

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Check out these other great recipes to use with your Keto Cheesecake Balls

The Best Low Carb Copycat Baileys Irish Cream Recipe

Add a few tablespoons of my popular Low Carb Copycat Baileys Irish Cream to the cheesecake batter before putting in the fridge to stiffen.

How to Make Keto Caramel Sauce Plus Recipes Using It

Make up some of my Keto Caramel Sauce and swirl it into the cheesecake batter before putting it in the fridge to harden.

The Best Low Carb Gluten Free Fudge Brownie Recipe

Make up some of these Low Carb Fudge Brownies ahead of time and crumble them into the cheesecake batter before scooping onto the baking pan.

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