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Gluten Free Chocolate Covered Cherry Cheesecake Balls

Posted By Carol Kicinski On February 12, 2016 @ 1:07 pm In Cookies & Candies | 1 Comment

Gluten Free Chocolate Covered Cherry Cheesecake Balls

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.

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