No Bake Cheesecake Balls

Step 1

In a medium bowl, use an electric mixer to beat the cream cheese, vanilla and sugar until smooth and creamy. Stir in the graham cracker crumbs. Freeze for about 30 minutes to allow the mixture to set for easy rolling.

Step 2

When the mixture has firmed up, grease your hands very lightly with spray oil. Roll the mixture into bite sized balls. You may need to grease your hands a couple times as the mixture can get sticky.

Step 3

When balls are formed, roll in sprinkles and gently press into the balls to help them stick, more graham cracker crumbs or melt about 12 oz. melting chocolate with a teaspoon of canola oil and coat each ball. You can top these with sprinkles as well.

Step 4

Allow the cheesecake balls to chill for at least 4 hours to help them set and firm up more. They are totally edible right away, but the texture will be more firm if allowed to set. Chill the bites in a sealed container for about 5 days or freeze for up to 3 months.