My no-bake cherry cheesecake balls are made with condensed milk and cream cheese with cherry pie filling and a graham cracker crumb coating.
Prep Time30 minutesmins
Chilling Time1 hourhr
Total Time1 hourhr30 minutesmins
Course: Dessert, Snack
Cuisine: American
Keyword: cheesecake, cherry
Servings: 50bites
Calories: 296kcal
Ingredients
28-ounce packagescream cheese at room temp
114-ounce cansweetened condensed milk
2boxesgraham cracker crumbs
121-ounce cancherry pie filling
1teaspoonvanilla extract
1tablespoonbottled lemon juiceoptional
Instructions
Place condensed milk, cream cheese, lemon juice (if using), and vanilla in a mixing bowl and beat with an electric mixer until smooth and well blended.
2 8-ounce packages cream cheese at room temp, 1 14-ounce can sweetened condensed milk, 1 teaspoon vanilla extract, 1 tablespoon bottled lemon juice
Dump the entire box of graham crumbs on top of the cream cheese mixture. Mix again until it is the consistency of cookie dough, scraping down sides if needed.
2 boxes graham cracker crumbs
Dump the entire contents of cherry pie filling into the dough and mix gently with an electric mixer until just blended. Don’t overmix because it will break up all of the cherries to the point that they disappear into the dough.
1 21-ounce can cherry pie filling
Cover with plastic wrap and place it in the refrigerator for at least an hour or until well chilled.
Roll into one-inch balls and roll those in the additional graham cracker crumbs. Once all the cheesecake balls are made, store them covered in an airtight container in the fridge until ready to serve.