Shavuot is over and I’m guessing that you probably have some cream cheese leftover. If that’s the case, I have a quick and easy recipe that you can whip up with just three ingredients - cheesecake balls.
This recipe is no bake, which is a plus as we get closer and closer to summer. Instead of having the cheese as is, add sweet flavors to it and serve it as dessert. It’s the perfect recipe without all the effort of baking a cheesecake but with the delicious bonus of a creamy texture and yummy flavor. These cheesecake balls will satisfy your taste buds when you crave something sweet.
To whip up these cheesecake balls, you need full fat cream cheese (reduced fat might get too runny when trying to shape it), vanilla extract or paste and maple syrup. That's it, the only other ingredient you need is coconut or cocoa for coating the balls.
To coat the balls I used unsweetened desiccated coconut and cocoa powder. The cocoa powder might get wet and melt into the cheese. If you want to use cocoa you might want to double coat it or serve immediacy after making the balls. You can use other types of coating to your taste like beet powder, matcha powder, or some sesame seeds etc.
Some cream cheese brands are more savory than others. If the cheese has a lot of salt in it then add more maple syrup to make it sweet to your taste. You can also change the sweetener to your taste, you can use honey or stevia etc.
To be able to create balls from the creamy cream cheese it needs to set in the freezer. Otherwise it will be just too messy and runny. Because there is no other ingredient in the recipe like flour that can help and make it hold its shape, you can't skip the freezing step.
These cheesecake balls are gluten free which makes them a good nosh for Passover and it also fits the paleo diet. If you change the maple syrup to another sweetener it can also fit the keto diet and be a fat bomb. If you want it parve, use non-dairy cream cheese like Tofutti.
The balls can be saved in the fridge for a few days easily.
The recipe yields 10-12 small balls, you can always double the ingredients if you need more.
Here is the recipe for these yummy cheesecake balls:
- 4 oz. (100 grams) cream cheese
- ½ teaspoon vanilla extract or paste
- 1-2 tablespoon maple syrup
- 2 tablespoon unsweetened desiccated coconut
- 2 tablespoon cocoa powder
- In a bowl place the cream cheese and add the vanilla and maple syrup.
- Mix well.
- Place the bowl in the freezer for 30 minutes to set.
- Place the coconut or the cocoa for coating on a plate.
- With a teaspoon take chunks of the cooled cheese batter.
- Create balls with your hands.
- Roll the balls in the coating.
- Serve and enjoy!