Go Back
In the world of desserts, no-bake creations have surged in popularity, delighting dessert lovers with their simplicity and ease of preparation. No-bake desserts are particularly appealing because they eliminate the need for ovens, allowing even novice bakers to whip up something delicious with minimal effort. Among these delectable treats, cheesecake bombs stand out as a fun and innovative twist on traditional cheesecakes. These bite-sized delights encapsulate all the creamy indulgence of cheesecake in a playful, portable form.

No-Bake Cookie Butter Cheesecake Bombs

Discover the irresistible joy of No-Bake Cookie Butter Cheesecake Bombs! These bite-sized delights combine the creamy textures of cream cheese and the rich flavor of cookie butter for a decadent treat that's easy to make. With simple ingredients and no baking required, anyone can create these fun desserts. Perfect for gatherings or personal indulgence, these cheesecake bombs are sure to impress. Follow our step-by-step guide and treat yourself to this delightful dessert experience!
Print Recipe Pin Recipe

Ingredients
  

1 cup cream cheese, softened

1/2 cup cookie butter (Biscoff spread)

1/4 cup powdered sugar

1 tsp vanilla extract

1 cup whipped cream (store-bought or homemade)

1 cup crushed graham crackers

1/2 cup chocolate chips (semi-sweet or dark)

2 tbsp coconut oil (for melting chocolate)

Pinch of sea salt

Extra crushed graham crackers for rolling (optional)

Instructions
 

Prepare the Cheesecake Mixture: In a mixing bowl, beat the softened cream cheese until smooth. Add the cookie butter, powdered sugar, and vanilla extract. Mix until fully combined and creamy.

    Fold in the Whipped Cream: Gently fold in the whipped cream until the mixture is light and fluffy. Be careful not to deflate the whipped cream too much.

      Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for about 30 minutes to firm up the cheesecake mixture.

        Form the Bombs: Once chilled, take about 1 tablespoon of the cheesecake mixture and roll it into a ball. Continue with the rest of the mixture until all are formed.

          Chill Again: Place the rolled cheesecake bombs on a parchment-lined baking sheet and freeze for another 30 minutes, or until firm.

            Melt the Chocolate: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 20-second intervals, stirring in between, until melted and smooth.

              Coat the Bombs: Dip each cheesecake bomb into the melted chocolate, ensuring they are fully coated. Use a fork to lift them out and tap off excess chocolate. If desired, roll them in crushed graham crackers before the chocolate hardens for an added crunch.

                Set the Cheesecake Bombs: Place the coated bombs back on the parchment-lined sheet. Let them set at room temperature or refrigerate until the chocolate is fully hardened.

                  Serve and Enjoy: Serve these delightful No-Bake Cookie Butter Cheesecake Bombs chilled or at room temperature. They make for a perfect dessert or snack for any occasion!

                    Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: 12