Gluten Free Chocolate Covered Cherry Cheesecake Balls
Updated Feb 15, 2021, Published Feb 12, 2016
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If you are like many who share Valentine’s Day with the kiddos and not at some stuffy restaurant forcing yourselves to “be romantic” – first of all, I think that’s just great! Secondly, I have a dessert the whole family will love and is also pretty fabulous if you are having a Valentine’s Day party – Gluten Free Chocolate Covered Cherry Cheesecake Balls.
These are fun little pops of flavor, can be made well in advance, and served as balls or pops – for pops, just stick them on a lollipop stick or even a straw.
They are fun to make, too – perfect if you want to get those kiddos in the kitchen with you.
Gluten Free Chocolate Covered Cherry Cheesecake Balls
Ingredients
- 8 ounces cream cheese, at room temperature
- 1 cup gluten free graham cracker crumbs
- 1 teaspoon pure vanilla extract
- 3 tablespoons maraschino cherry liquid
- 4 cups powdered sugar
- 1 cup maraschino cherries without stems, dried and chopped
- 10 ounces semi-sweet chocolate chips
- Sprinkles, jimmies, sanding sugar, and/or more graham cracker crumbs – for rolling
Instructions
- In an electric mixer fitter with a paddle attachment, beat the cream cheese with the graham cracker crumbs, vanilla, and maraschino cherry liquid until smooth. Beat in the powdered sugar, 1 cup at a time. Stir in the maraschino cherries. Put in the freezer for 1 hour or in the refrigerator for 2 -3 hours to firm up.
- In a microwave-safe bowl, melt the chocolate chips on high power until mostly melted, about 2 minutes. Stir until smooth and glossy. Let cool.
- For each cheesecake ball, roll about 1½ tablespoons of the mixture into a ball (a small ice cream scoop works well for ensuring all balls are the same size). If making pops, insert a lollipop stick or straw into one end. Dip into the chocolate and cover the cheesecake ball completely. Roll in sprinkles, jimmies, sand sugar, or graham cracker crumbs. Place on a wax paper-lined sheet pan or a plate. Refrigerate until firm, about 1 hour.
- If at any point the cheesecake mixture starts to become too soft to roll easily, set the mixture back into the freezer for a few minutes.
- Can be made 2 days ahead. Store in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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