No-Bake Cheesecake Truffles

Monday, November 27, 2017

This week we welcome guest blogger, Christina Lane. Christina is the founder of the popular blog Her food writing and photography have been featured on popular websites including The Kitchn, Tasty Kitchen, Babble, Fine Cooking, Serious Eats, and the Huffington Post. A Texan by birth, Lane’s desserts are a unique blend of Southern, Californian and Midwestern influences. She bakes and eats dessert daily.

I’m ready to finally admit it—I have a cheesecake problem. A cheesecake addiction of epic proportions. It consumes my thoughts every night after dinner.

I can’t help myself—I believe cheesecake is the perfect dessert because it’s sweet, creamy and tangy all at once. I never tire of it. I’ve made so many variations of it, I could probably write a whole book on it. 

I have some cheesecake biases: no-bake cheesecake is my favorite form of cheesecake. It’s not just because it’s so easy to whip up, but it’s also the creamiest. No bake cheesecake is ready almost instantly, though it does benefit from a quick chill in the fridge to set up.

Another one of my cheesecake biases is that it must contain both vanilla extract and fresh lemon juice. The combination of vanilla and lemon make it irresistible.

Since the holiday season is upon us, I had to figure out a way to get cheesecake on the holiday table, cookie swap, and Christmas treat list. These no bake cheesecake truffles are perfect!

You probably already have everything in your pantry to make them! You’re just five ingredients away from these no bake cheesecake truffles. The actual cheesecake truffle part is just softened cream cheese, sugar, vanilla extract, lemon juice, and crushed graham crackers. I like to take these a step further and roll them in even more graham cracker crumbs. Plus, I stir in warm melted Kerrygold unsalted butter into the crumbs to give the cheesecake bites a yummy coating.

The additions to the recipe are endless—I pressed a jarred Morello cherry in the center of each truffle, but chocolate chunks are welcome, too. Or, fill the divot with caramel sauce! Whichever way you make these mini cheesecake bites, you will love them!

No-Bake cheesecake truffles header 1

No-Bake Cheesecake Truffles
Cook:  10
Serves:  18 truffles

For the center:

8 ounces cream cheese, softened

1/4 cup granulated sugar

1 teaspoon vanilla extract

1 teaspoon fresh lemon juice

1/2 cup crushed graham cracker crumbs


For the coating:

2 tablespoons unsalted Kerrygold butter, melted

1/2 cup graham cracker crumbs

18 canned Morello cherries


In a small bowl, beat together with an electric mixer the cream cheese, sugar, vanilla and lemon juice. Beat until fluffy and well-combined, about 1 minute. Finally, beat in the graham cracker crumbs.

Scoop out small scoops of the cheesecake batter (about 2 teaspoons each), and place it on a small cookie sheet. Place the sheet in the freezer for about an hour to firm up.

When the cheesecake truffles are firm, combine the other graham cracker crumbs in a small bowl with the melted butter. Have ready on the side.

Take each truffle, roll it gently in your hands to make it a perfect ball, and then roll it in the graham cracker crumbs.

Place each truffle back on a serving plate. Use the tip of your pinky to make a tiny indent in each truffle, and fill each with a cherry.

Keep chilled until serving.