These Rich Chocolate Mocha Cheesecake Balls are made from just 4 ingredients, are completely no-bake… and taste AMAZING! They’re also highly, highly addictive… just sayin’!
I have to admit that cheesecake balls are fast becoming my go-to dessert when I need something quick and easy. It also helps that everyone loves them… and you don’t even need to turn the oven on. Yep, these little no-bake chocolate mocha cheesecake balls are simply perfect.
You can make about a zillion different varieties of cheesecake balls. Basically, if you mix any of your favourite crushed biscuits with cream cheese, you’ll be onto a winner. Some of my favourites versions are classic Oreo Truffles, Caramel Tim Tam Balls (LOVE these!!), Mint Slice Balls, Peppermint Crisp Balls, Kahlua Balls, and of course, my Baileys Cheesecake Balls (drooling…). Yep, if you’ve got fabulous tastebuds, there’s a cheesecake ball variety that will tickle your fancy – I promise!
Speaking of tastebuds, lets talk about these yummy chocolate mocha cheesecake balls. They really do have the best of both worlds with that amazingly rich chocolate flavour… and the BEST little caffeine hit (actually you can make the caffeine hit as big or as small as you like).
Do you want to know something funny? Before Will was born I had never, ever drunk coffee. Not even once! Occasionally I’d have a mocha (but with lots of chocolate and not much coffee), but never a proper coffee. I honestly think Will was only a couple of days old when I started craving coffee. Weird… and probably down to sleep deprivation! But now I’ve become so addicted – especially to my 7am latte.
Anyway, if you’re a coffee addict, you’ll absolutely adore these mocha cheesecake balls, but even if you’re not a coffee drinker you’ll still love them! The rich chocolate flavour is just so irresistible. Oooh one little thing to note with this recipe – I used Arnott’s chocolate ripple biscuits, but if you’re not in Australia, you can use any plain chocolate biscuit variety you like.
And with that, I’m off to make my morning latte before Will wakes up (and yes… this is pretty much the only time I get work done nowadays!!). Please pinky promise me you’ll try a batch of cheesecake balls soon – they’re pretty much guaranteed to change your life for the better.
xx
Rich Chocolate Mocha Cheesecake Balls (No-Bake)
Ingredients
- 400 g Arnotts chocolate ripple biscuits or any plain chocolate biscuit
- 250 g cream cheese softened
- 2 tsp instant coffee granules more or less depending on your taste preference
- 300 g white chocolate for dipping
- 50 g dark chocolate optional, for drizzling
Instructions
Conventional Method
- Place the chocolate biscuits and coffee granules into a food processor and crush until they resemble fine crumbs.
- Mix biscuit crumbs with the cream cheese.
- Place into the fridge/freezer for at least 30 minutes to harden.
- Roll into 1 inch sized balls and place on a tray lined with baking paper.
- Place back into the fridge for 20 minutes.
- Place chocolate into a microwaveable bowl and microwave on 50% power for 2-3 minutes, stirring every 30 seconds, until chocolate is completely melted.
- Place the truffles into the bowl of melted chocolate (in batches) and use two forks to roll the truffles around until they are completely coated.
- Remove truffles with the forks and allow any excess chocolate to drip off.
- Place back onto the baking paper lined tray and decorate with dark chocolate drizzled over the top.
- Place into the fridge to set for 1 hour.
Thermomix Method
- Place the chocolate biscuits and coffee granules into the TM bowl and crush on Speed 8 for 15 seconds.
- Add the cream cheese and mix on Reverse Speed 4, 10 seconds. Scrape down the sides of the bowl and repeat for a further 10 seconds or until completely combined.
- Place into the fridge/freezer for at least 30 minutes to harden.
- Roll into 1 inch sized balls and place on a tray lined with baking paper. Place back into the fridge for 20 minutes.
- Place chocolate into the TM bowl and melt on 80 degrees, Speed 2, 3-4 minutes (scraping down the sides of the bowl occasionally). Pour the meted chocolate into a small ramekin or bowl. Place the truffles into the melted chocolate (in batches) and use two forks to roll the truffles around until they are completely coated.
- Remove truffles with the forks and allow any excess chocolate to drip off. Place back onto the baking paper lined tray and decorate with dark chocolate drizzled over the top.
- Place into the fridge to set for 1 hour.
COffee + Cheesecake – what more could I want?! Unfortunately my morning work time has been disrupted by two boys who insist on getting up super early, it was 5am on the dot this morning 🙁
Hahaha yes we didn’t have the greatest night sleep-wise either!!!!! Much, much coffee is needed today!!
I live in the US. Are chocolate biscuits the same as chocolate cookies?
Yes 🙂
Is it possible to freeze these?
I personally wouldn’t freeze them. 🙂