With just a few minutes of kitchen time and 5 simple ingredients, you can put these no-bake cranberry cheesecake balls together.
Bite-sized, unbelievably creamy, and with the right balance of sweet and tart flavors, these little no-bake cranberry cheesecake balls are the perfect holiday sweet treat to whip up.
What Else Can I Add?
There’s a lot more than just cranberries that you can add to these cheesecake balls. Think of any other dried fruits of your choice, or even some nuts if you prefer a bit of crunch, and add them into the mix. Pistachios, pecans, and walnuts are some good options you could consider.
If you want to give these cheesecake balls a savory twist, you can skip the sugar and throw in some chives and garlic powder along with the cranberries, and then serve these with some crackers.
What Can I Use Instead of Graham Crackers?
Graham crackers are the absolute best choice for this recipe, but if you don’t have those or are looking for an alternative, you could use any digestive biscuits of your choice. You could also make do with golden Oreos (with the cream removed of course) or your basic Oreos if you fancy a bit of chocolate flavor.
Which Other Berries Can I Use?
The best part about these no-bake cranberry cheesecake balls is the fact that you don’t necessarily need to stick to what the recipe calls for. If you feel like it, you could use any other kind of berries that you prefer.
Dried strawberries, blueberries, and raspberries are all great choices, since they have a similar taste, and work well along with the other ingredients in the recipe.
How Can I Store the Them?
Storing these cranberry cheesecake balls is super easy. Just transfer them to a parchment paper-lined airtight container and pop them in the refrigerator, where you can let them stay for up to 5 days.
You can also freeze these cheesecake balls- just let them freeze individually until they are solid, then stack them in a freezer-safe box, and then freeze them. This extra step will help keep the cheesecake balls from sticking to each other.
Tips & Tricks to Nail the Cranberry Cheesecake Balls Recipe
Think you’ve got the recipe all covered? Wait up! Don’t forget to keep these little tips and tricks in mind to make sure you nail the recipe.
- Make sure you use the full-fat version of cream cheese. You might be tempted to use the low-fat variety to keep it healthy, but doing that won’t give you the taste and texture that you are looking for. Plus, low-fat cream cheese, when whipped, tends to release water, which can make the mixture difficult to work with.
- Remember to get the cream cheese out at room temperature before you begin using it for the recipe. This will help make the cheese easier to blend and you’ll end up with a smooth, creamy mixture.
- If you can, use confectioner’s sugar instead of powdered sugar for this recipe. You’ll find that it dissolves more easily and quickly.
Loved making these little cheesecake balls? On the hunt for some more delicious sweet treats, you can whip up in minutes? Here are a few good ideas to get started on.
No-Bake Cranberry Cheesecake Balls
- 150 g Cream cheese
- Lemon zest
- 1 tsp Lemon juice
- A handful dried cranberries
- Crushed graham crackers
- 2 tbsp Powdered sugar
- In a food processor, add the cream cheese, the sugar, and dried cranberries
- Process the mixture for a few minutes until everything is combined well.
- Add the lemon juice and lemon zest and give it a good mix.
- Get the mixture out and pop it in the freezer for 20-30 minutes to help it chill.
- Get the mixture out and roll it into small balls using the palms of your hands
- Coat the balls in the graham cracker crumb mixture, and let them sit on a baking tray lined with parchment paper.
- Pop the tray back into the freezer and let the balls chill for another few minutes before you serve