These no-bake caramel pecan cheesecake balls are the type of dessert that make your teeth hurt just looking at them. And I mean that in the best way possible. There is a reason these are bite size servings. They are so rich that you really will only want to eat one, but will probably devour a couple. You just wont be able to resist. They are dangerous like that so beware! I made these for a recent birthday party and had at least half the people ask for the recipe. I’m pretty sure that’s a good thing. These are the perfect party dessert if you are looking for something that is absolutely delicious and bite size.
Note: I ate these frozen as well as refrigerated and they were delicious both ways.
8 oz cream cheese, softened
1 1/2 c graham cracker crumbs
1 c powder sugar
1 bag semi sweet chocolate chips
2 tbsp butter
1/2 c pecans, chopped
1/4 cup caramel sauce
- In a medium mixing bowl combine the cream cheese, graham cracker crumbs, and powdered sugar. Beat using a mixer until well combined and smooth.
- Add in more powdered sugar and graham cracker crumbs as needed to make the consistency of a cookie dough so that it is easy to work with.
- Place bowl in the fridge for a half hour to allow “dough” to set.
- Using a tablespoon or melon baller scoop up balls and roll in your hand until round in shape.
- Place each ball on a wax paper lined baking sheet.
- Place the baking sheet in the freezer for an hour so that the cheesecake balls harden and don’t melt when you are dipping them in the hot chocolate.Melt the chocolate and butter in a double boiler whisking with a fork until smooth. (The step can also be done in the microwave just be sure to check on it and stir every 30 seconds. The chocolate can burn easily.)
- Dip each ball into the melted chocolate and turn until evenly coated. (I find using a fork works great to remove the balls from the chocolate so that the excess can drip off between the prongs.)
- Place the chocolate-coated cheesecake balls back on the wax paper covered baking sheet.
- When you are done dipping each ball drizzle with the caramel sauce. (I find using a zip loc bag with the corner cut off works great. And it is a breeze to clean up, just throw the bag away!)
- Sprinkle the cheesecake balls with crushed nuts and place in the fridge for at least one hour before consuming.