Gluten Free Chocolate Covered Cherry Cheesecake Balls

Gluten Free Chocolate Covered Cherry Cheesecake Balls

by Carol Kicinski on February 12, 2016

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Gluten Free Chocolate Covered Cherry Cheesecake Balls

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


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


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.


A Gluten Free Chocolate Covered Cherry Cheesecake Balls recipe that makes about 24 balls or pops.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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