Creamy no-bake cheesecake balls coated in a smooth chocolate shell, perfect for parties, holidays, or an easy bite-sized dessert.

16 oz cream cheese, softened

1/2 cup unsalted butter, softened

3 cups powdered sugar

1 teaspoon vanilla extract

2 cups graham cracker crumbs

2 cups semi-sweet chocolate chips

1 tablespoon coconut oil (optional)

Extra graham cracker crumbs or sprinkles for garnish (optional)

Cook Mode Prevent your screen from going dark

Beat the softened cream cheese and butter together in a large mixing bowl until smooth and creamy.
Add powdered sugar and vanilla extract, mixing until fully combined and fluffy.
Stir in graham cracker crumbs until a thick dough forms. Cover and refrigerate for at least 1 hour until firm.
Line a baking sheet with parchment paper. Scoop tablespoon-sized portions and roll into balls. Place on the prepared sheet.
Freeze the balls for 20–30 minutes to firm up.
Melt chocolate chips with coconut oil in a microwave-safe bowl in 20-second intervals, stirring until smooth.
Dip each ball into melted chocolate, ensuring full coating. Let excess drip off and return to parchment paper.
Sprinkle with extra graham cracker crumbs or decorations while chocolate is still wet, if desired.
Refrigerate for about 30 minutes until the chocolate shell is fully set. Serve chilled.

Store in an airtight container in the refrigerator for up to 5 days.

Freeze for up to 2 months and thaw overnight in the refrigerator before serving.

If the mixture is too soft to roll, chill longer before shaping.

Coconut oil helps create a smoother chocolate coating but can be omitted.

Serve chilled for best texture and flavor.