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A close up of a half eaten chocolate cheesecake ball

Rich Chocolate Mocha Cheesecake Balls (No-Bake)

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'!
5 from 1 vote
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Course: Dessert
Cuisine: Cheesecake
Prep Time: 15 minutes
Chilling time: 1 hour 50 minutes
Total Time: 2 hours 5 minutes
Servings: 20 serves
Calories: 236kcal
Author: Lucy - Bake Play Smile

Equipment

  • Food processor or Thermomix

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.

Nutrition

Calories: 236kcal | Carbohydrates: 24g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 17mg | Sodium: 115mg | Potassium: 123mg | Fiber: 1g | Sugar: 18g | Vitamin A: 175IU | Vitamin C: 0.1mg | Calcium: 56mg | Iron: 1.1mg