Mouthwatering Chocolate Cheesecake Balls – No Processed Sugar

Cheesecake That’s Easy to Make, Easy to Serve

Cheesecake in a ball. I’m not sure who thought of it, but it’s a genius way to make and serve these chocolate cheesecake balls to kids.

Sometimes the thought of making a cheesecake is a little too much. I mean, we adults are busy. If we want to make a snack or treat for our kids that needs to be baked, it requires schedule-rearranging and time management skills. Sometimes, you just don’t feel like being a slave to the oven timer for the afternoon.

That’s why the thought of making these chocolate cheesecake balls is so much less overwhelming. As no bake energy balls, there’s no need to plan your day around when this naturally sweetened treat needs to go in or come out of the oven.

Now, the cookie crumb coating on these cheesecake balls does come from my baked healthy chocolate cookie recipe. However, there are other options to roll your balls in if you don’t want to have to make the cookies (check out alternate coating ideas in the “Substitutions & Tips” section).

But besides the convenience and ease of this recipe, let’s not forget to discuss the taste. Kids (and adults) absolutely love the creamy texture and rich chocolate flavor of these chocolate cheesecake balls.

Let me just tell you how good my kids (and other kids as well) think these chocolate energy balls are.

My kids have become a little spoiled having a baking blogger for a mom. Treats that would typically be labeled as “dessert” in the refined sugar world often pass for breakfast or a snack in our naturally sweetened home where homemade treats frequently fill every corner of the fridge.

Because of this, there are only a handful of my recipes that I can successfully give my kids – especially my 7-year-old – as a sufficiently satisfying dessert after they eat a good lunch.

And these chocolate cheesecake balls are one of them. Yes, these delicious creamy chocolate balls pass the dessert test with my very particular daughter. Enough said.

When Chocolate Cheesecake Balls are the Best

Here is another thing I love about these cheesecake balls: They freeze really well. These are the perfect treat to stock up on and put in the freezer so that you always have a naturally sweetened treat to pull out for dessert.

So really, these chocolate cheesecake balls are the best to make whenever you feel like it … so that you have a healthy treat to give your kids even when you don’t have time or you don’t feel like making something.

As for when to give them to your kids, these make excellent little dessert balls to put in your child’s school lunch box.

My 7-year-old sometimes tells me all about the junky, prepackaged, processed treats her classmates “get” to eat for their snacks and desserts. But when I pack these decadent little balls of delight for her, I hear no complaints.

These cheesecake balls are also great for when you have dinner guests. Easy to throw together and a favorite with people of all ages, they are the perfect dessert to bring out after the meal.

These would also make a fabulously sweet addition to any potluck or holiday party.

The fact that these are quick and easy to make means they can be used for so many different occasions.

Ingredients

• Date Paste: My homemade date paste recipe is super simple and can be made by literally anyone. However, if you prefer, you can purchase date paste on Amazon or at Middle Eastern grocery stores. You will probably need to soften it up with a little hot water because store-bought date paste has less moisture than homemade.

• Cream Cheese: The foundation of any cheesecake. I have never seen organic cream cheese in the grocery store, but please let me know in the comments if you have. For now, I just use regular (no reduced fat) Philadelphia or store-brand cream cheese.

• Collagen Powder: Optional collagen powder adds some really good gut health benefits. I use the Mama Natural collagen powder because it contains six different types of collagen, which is more than most other collagen brands can boast.

• Salt: Just a pinch of salt helps bring out the rich flavor of these cheesecake balls. Whatever salt you have on hand will do. I use pink Himalayan sea salt.

• Unsweetened Baker’s Chocolate: This is where that decadent chocolate flavor comes from. I have used several different brands of baker’s chocolate for my various treats and I have not noticed any significant differences, so any brand will be fine. Just make sure it is unsweetened.

• Butter: Butter helps with melting the chocolate. It also helps firm up the cheesecake balls a bit when chilled. I use Irish grass-fed butter or organic.

• Raw Honey: Raw, unfiltered honey is the sweetener for the chocolate sauce that is mixed into the cheesecake batter. Make sure to use raw, unfiltered honey for the most wholesome sweetness. To preserve maximum health benefits from raw honey, you can even mix it into the chocolate sauce after it has melted and been removed from the heat.

• Ground Chocolate Cookies: If you want to do the cookie crumb coating, you will need to make my healthy, date-sweetened chocolate cookies in advance. These cookies are simple but also incredibly addicting. Make sure to save out 5-6 cookies right away (before they all get eaten) for the cheesecake balls.

Instructions

Step 1

Pull cream cheese out of the fridge and allow to soften on the counter for 10-20 minutes.

Step 2

In a small pot on the stove, melt the baker’s chocolate, butter and honey on low heat, stirring constantly until everything is melted and fully mixed. Turn off heat and allow to cool for five minutes.

Step 3

To a medium size bowl, add the date paste, cream cheese, salt and collagen. Using an electric stand or hand mixer, mix until fully combined.

Step 4

To the cream cheese mixture, add the prepared chocolate sauce and mix until fully combined.

Step 5

Place cream cheese batter in the fridge for 2 hours.

Step 6

Meanwhile, pulse chocolate cookies in a food processor or chopper until you have mostly very small crumbs. Dump the crumbs onto a plate.

Step 7

Line a baking sheet with parchment paper.

Step 8

Remove the cream cheese batter from the fridge and roll into 22-24 one inch size balls. The batter will be sticky. Use gloves to help mitigate the stickiness.

Step 9

Roll each ball thoroughly in the cookie crumbs to generously coat on all sides.

Step 10

Place finished balls on the lined baking sheet and place the balls in the fridge or freezer to firm up a bit.

Step 11

After about a half hour, place the balls in an airtight container and store in the fridge for up to 3 weeks or in the freezer for up to 3 months.

Substitutions & Tips

• These cheesecake balls are gluten-free without the cookie coating, so they are a great option for kids with this dietary need.

• To make these without the cookie coating, simply follow the instructions in the recipe card, rolling the balls in an alternative coating. Some good options include chopped nuts, almond flour, shredded coconut or cocoa powder.

• Use gloves while rolling the cheesecake balls to prevent them from sticking to your hands as much.

• Make sure to refrigerate the finished cheesecake balls on a tray before storing them in a container. At room temperature, they become quite soft and will end up smooshed if you try to layer them on top of each other before allowing them to firm up in the fridge or freezer.