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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-Cheescake-Pops-Recipe

5 from 1 vote
Gluten-Free Chocolate Covered Cherry Cheesecake Pops
Gluten Free Chocolate Covered Cherry Cheesecake Balls
Prep Time
20 mins
Cook Time
2 mins
Chill Time
2 hrs
Total Time
22 mins
 
Course: Dessert
Cuisine: American
Servings: 24 Servings
Calories: 195 kcal
Author: Carol Kicinski
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Can be made 2 days ahead. Store in the refrigerator.
Nutrition Facts
Gluten Free Chocolate Covered Cherry Cheesecake Balls
Amount Per Serving
Calories 195 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Cholesterol 11mg 4%
Sodium 55mg 2%
Potassium 89mg 3%
Total Carbohydrates 29g 10%
Dietary Fiber 1g 4%
Sugars 25g
Protein 1g 2%
Vitamin A 2.7%
Calcium 1.9%
Iron 5.3%
* Percent Daily Values are based on a 2000 calorie diet.

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