Easy No Bake Cheesecake Balls Recipe (Keto, Gluten Free)

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Easy No Bake Cheesecake Balls Recipe (Keto and Gluten Free)

It is time to have your cheesecake AND eat it too with this no bake cheesecake recipe!

Eat them in little bite size balls for easy portion control and lots of fun!

They remind me of the bon bon treats of the 80s my Mom would hide from us kids because they were not only fun to eat but hard to eat just one!

It is one of my favorite desserts to make any occasion fun! Skip the grocery store desserts and impress everyone with this easy recipe!

These no bake cheesecake balls are made of simple ingredients and come together quickly!

The only time you will really spend is waiting for them to freeze up so you can cover them with melted chocolate! You can even get some of these prepared for any special occasion where cheesecake lovers will go crazy over them!

The best part is that it is a no bake dessert so it will keep your oven available for other items! It is the best way to have a sweet treat without over doing it since they are portioned into bite size balls.

Get started by whipping the cream

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. Whip until you get soft peaks.

If you go any longer than that you will have butter, which we do not want!

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

Now lets mix up the cream cheese!

Take some room temperature cream cheese and whip it up really well with the confectioners erythritol which is a powdered sugar replacement.

Having your cream cheese at room temperature makes a world of difference in getting the creamiest no bake cheesecake dough. If you do not have any confectioners erythritol you can use granulated instead.

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

Now when you have the cream cheese very well creamed with the sweetener, add in the extracts.

You can technically just use vanilla extract, but adding in the lemon extract and almond extract gives your no bake cheesecake filling a well rounded flavor that closely resembles a baked cheesecake.

You can at this point 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. 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.

Now add in the whipped cream to the cheesecake mixture and whip, whip, whip!

Now take your whipped cream and fold it 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. This helps give you a very 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 at least in an airtight container.

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.

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

At this time you will need a small cookie scoop to portion out the batter 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.

Now that your little cheesecake balls are frozen it is time to coat them!

Let’s dip those frozen 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.

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 and place right back onto the parchment lined pan.

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!

You can of course store them in the freezer for long term storage in a freezer ziploc bag.

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• Try a coating of white chocolate instead of the regular chocolate. Right after coating and putting back on the prepared tray, 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 better!
• Turn this cheesecake mixture into mini cheesecakes when you pour into small jars instead of scooping into balls!
• 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.

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